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You are here: Home / Recipes / Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

September 18, 2014 by Briana Carter

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Recipe for Pumpkin Spice Cupcakes

I have yet another pumpkin recipe to share with you. Pumpkin is something you either love or hate and I LOVE everything pumpkin.

You should be starting to find the Pumpkin Puree in Aldi stores soon if it isn’t already there. This recipe can be made with ingredients you can find at Aldi, which makes it a budget friendly recipe.  {Read why I love Aldi here.}

These cupcakes are healthier for you than your average cupcakes with the addition of the Pumpkin Puree. Pumpkin puree is high in vitamin A and has a significant amount of fiber.

Pumpkin Spice Cupcakes Ingredients

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Pumpkin Spice Cupcakes

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Ingredients

Scale
  • 1 stick of butter, softened
  • 3 eggs
  • 1 1/2 cup brown sugar
  • 1 1/2 cup pumpkin puree
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2 cups flour
  • 2/3 cup milk

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl or a stand mixer, beat together the butter, eggs, and brown sugar until creamy.
  3. Add pumpkin puree, baking powder, salt, vanilla, pumpkin pie spice, cinnamon, and flour until mixed well. Then add milk until well mixed.
  4. Spoon into muffin tins lined with cupcake wrappers.
  5. Bake for 15- 18 minutes.

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The Pumpkin Spice Cupcakes pair wonderfully with the Pumpkin Spice Brown Butter Frosting Recipe! (Delish!) If you want to keep the cupcake healthy, skip the frosting but it is ohhhhh sooooo good!!!

Fall - Pumpkin Spice Brown Butter Frosting Recipe

View the Recipe Index for a complete list of recipes. For the most recent vegetarian recipes posted on the blog, go here. To view all the recipes post on the blog, go here.

Filed Under: Recipes Tagged With: Aldi Recipes, Pumpkin Recipes, Recipes

Tagged With: Aldi Recipes, Pumpkin Recipes, Recipes
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Reader Interactions

Comments

  1. Chris Stanley

    November 12, 2018 at 8:15 am

    This is a lovely quick recipe, thank you for the brilliant write up.

  2. Lillian De Jesus

    October 5, 2014 at 9:41 pm

    Hello Briana,

    Thanks so much for the recipe! It turned out great. The only switch I did was the flour and used rice flour since my son has wheat allergy. The frosting came out a bit watery more like icing however it was DELICIOUS. Loved it! I should have done half the amount because it’s just way too much for 22 cupcakes. That’s ok since I plan to do more pumpkin desserts in these coming weeks. I’ll keep the frosting in the fridge and hope it keeps well.

    Take care!
    Lillian

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