CATEGORIES
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup canned pumpkin puree
- 2 Tbs cream sherry*
- Uh yeah, I don’t even know what cream sherry is so I used milk. Sorry, I’m a perpetual five year old!
DIRECTIONS
- Then you:
- Preheat your oven to 350 and line your pan with paper liners. Mix together flour, cinnamon, baking powder, baking soda, allspice, nutmeg and salt in a small bowl.
- In a large bowl, whisk together sugar, oil and eggs until well combined. Add pumpkin and sherry (or milk, if you’re a dork,) beating well. Add flour mixture and beat until smooth.
- Scoop batter into pan (I had enough to make about 15 cupcakes so I just filled ‘em way up and got 12 huge cupcakes) and bake 22-27 minutes or until tops spring back when lightly touched. Cool in pan for 10 minutes then remove from pan and cool completely.
- Frost these with cream cheese frosting or maple buttercream.
