Delicious Pumpkin Cupcakes perfect for Thanksgiving Party
We had a nice gathering for this thanksgiving. I have prepared these pumpkin cupcakes for this party. Kids enjoyed these cupcakes so much, not to mention the adults. The credit for decorating these cute cupcakes goes to my daughter. She enjoys helping me with cooking. I found the recipe here and made little changes. I used chocolate chips instead of chopped nuts (as one of the kids is allergic to nuts) and omitted nutmeg (actually forgot to add).
All Purpose Flour - 2 ¼ cups
Pumpkin, cooked – 1 cup (I used canned pumpkin pulp)
Sugar – 1 ½ cups
Butter – ½ cup
Eggs, beaten – 2
Baking Powder – 2 ½ tsp
Baking Soda - ½ tsp
Salt - 1 tsp
Cinnamon, powdered - 2 tsp
Ginger Powder - ½ tsp
Nutmeg - ½ tsp (I didn’t use it)
Milk - ¾ cup
Chopped Nuts ½ cup (I used Chocolate Chips)
Melt butter and add sugar along with beaten eggs. Mix well with a hand mixer. Keep aside.
a different bowl, sift flour + baking powder + soda + salt + spices
(cinnamon, ginger, and nutmeg) together. Mix well. Add this to butter
and egg mixture and mix together.
Combine pumpkin pulp and milk. Add this to the batter. Stir in chocolate chips and mix the batter very well.
Line up the cupcake/muffin tray with paper cups (approx. 24) and pour batter.
oven at 350 degrees. Place the muffin tray inside the oven and bake for
about 25 minutes or until a toothpick comes out clean when inserted in
When the cupcakes become cool, cover with desired icing and have fun decorating.
These were a hit among the kids (of course adults too!).