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Nana’s Pumpkin Cupcakes

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Pumpkin Cupcakes

If you love pumpkin you’re going to love Nana’s Pumpkin Cupcakes! We have a recipe for both the cupcake and the frosting itself.

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Nana's Pumpkin Cupcakes

Ingredients

  • 2 1/4 cups all-purpose flour, sift before measuring
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter, softened
  • 1 1/3 cups sugar
  • 2 eggs, beaten until frothy
  • 1 cup mashed cooked or canned pumpkin
  • 3/4 cup milk
  • 3/4 cup chopped walnuts or pecans

Instructions

  1. Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cinnamon cream cheese frosting.
  2. Makes about 24 cupcakes

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Cream Cheese Frosting

Ingredients

  • 8 oz cream cheese, at room temp
  • ½ cup butter, at room temp
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp cinnamon

Instructions

  1. In bowl of electric mixer, cream together the cream cheese and butter until smooth, about 3 minutes. Add in the powdered sugar slowly, mixing until completely incorporated. Mix in the vanilla and cinnamon.

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Please leave a comment if you love this recipe!

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