Happy National Cupcake Day! 🙂
Now that it’s full fledged December, I know that I should be moving on to peppermint, gingerbread, egg nog, and the like. But I just can’t let pumpkin go!
And there will definitely be more delicious pumpkin recipes coming your way.
It’s as certain as Christmas (14 days!!!!!!!!!!!).
Future post on his purple friends soon…
Small Batch (Half Dozen) Pumpkin Spice Cupcakes
Adapted from A Bitchin’ Kitchen
4 tablespoons white sugar
3 tablespoons canola oil
2 teaspoons vanilla extract
4 tablespoons canned pumpkin
1/2 cup cake flour
1/2 heaping teaspoon baking powder
1/2 heaping teaspoon pumpkin spice
1/2 heaping teaspoon cinnamon
2 pinches of salt
3 tablespoons whole milk ( I used original soy milk)
Preheat the oven to 350 degrees, and line your muffin tin with two liners.
In a medium bowl, whisk together egg white and sugar until thoroughly combined. Whisk in oil, vanilla, and pumpkin until fully incorporated. In a small bowl, combine cake flour, baking powder, spices, and salt. Gradually stir dry ingredients into wet until just combined. Lastly, stir in milk. The batter will be very liquidy.
Divide the batter between six liners, filling slightly more than 3/4 full. Bake for 15 minutes, or until cake is set and a toothpick comes out with moist crumbs attached. Cool completely before frosting.
I used the cinnamon cream cheese frosting from the whoopie pies!