Pumpkin Cupcakes

These pumpkin cupcakes were something I made on a whim today and they are SO GOOD. I've had this can of pumpkin sitting in my cabinets for the longest time. I didn't want to do another pumpkin pie or pumpkin bread, but I definitely needed sweets. 

Pumpkin cupcakes to the rescue! This recipe will make 20-24 cupcakes so you'll make lots of new friends perhaps.

• 3 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1 teaspoon cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 1/2 cups sugar (I added in 1/4 cup brown sugar)
• 3/4 cup vegetable oil
• 4 large eggs
• 15 oz can pumpkin puree

I altered a recipe I found on Chow slightly - a little less sugar, oil and cloves. The original 1 cup of oil was waaaaaay too much once I cut back on the sugar a little.

You'll also want some cupcake liners to make it easy.

Preheat your oven to 350 F before you get started - the batter comes together quick!

Combine all dry ingredients in a bowl and mix well with a fork. (flour, spices, salt, baking soda & powder)

Combine the oil and sugar in a bowl and whisk well for a minute or so until there's no dry bits of sugar left.

Add the eggs one at a time to the oil and sugar mixture. Use a whisk to beat them into the mixture - you'll have a creamy and slightly yellow mixture at the end.

Mix the pumpkin into the wet ingredients just until combined - it won't take much time at all. :)

Mix the wet and dry together until smooth and thick. I use a spoon for this instead of the whisk because it allows me to scrape the bottom and sides of the pan and make sure there are no dry spots left. :)

Pour the batter into the cupcake liners - fill them about 3/4 of the way up.

Bake them for 22 minutes in a 350 F oven or until a toothpick comes out clean. :)

Rotate the pans halfway through for best results!

I added a few tablespoons of maple syrup to some buttercream frosting and it was absolutely delicious on top of them. I ran out of powered sugar so the icing wasn't as stiff as I'd like it, but I'm sure yours will turn out better. :D