My advice to you is don't make these. They are too good and you will eat more than one. Maybe even more than two. In anticipation of this occurrence I scaled the recipe down so that it would only make 12 cupcakes. If there is one thing I don't need it is 24 cupcakes (of any kind) in my house. I can't be trusted!
If you dare to make these even after my warning...
You will need:
1/2 of a can of pumpkin (just eyeball it)
3/4 cup King Arthur all-purpose flour (no white whole wheat this time)
1/2 cup + 2T brown sugar (light or dark)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1/2 cup butter (I used Smart Balance)
4 cups powdered sugar
2 tsp cinnamon
2 tsp vanilla
4T whipping cream
Preheat your oven to 350. In a large mixer bowl add the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Mix thoroughly and then add the oil and eggs.
Beat on high for 2 minutes and then add your pumpkin.
Mix just until combined.
The batter now looks and smells like pumpkin pie. Grab some cute Halloween cupcake liners and line a 12-cup muffin pan.
I used a 1/3 measuring cup and got 12 full-to-the-brim cupcakes.
Bake at 350 for 25 minutes. When they are done, allow them to sit for no more than two minutes in the pan and then remove them to a wire rack to cool. I couldn't wait and put them on a tray table in front of an open window so they would cool faster. :)
Look how cute and wrinkly they are! Adorable and they taste amazing with no buttercream at all.
To make the buttercream: cream together the sugar, cinnamon, and butter. Then add the vanilla and whipping cream and beat on high for 4 minutes. Frost them however you like. I don't get fancy with my cupcakes.
These cupcakes are super moist and ridiculously delicious. Only make them if you can take them to someone's house or a bake sale. They are too dangerous to keep around if you are by yourself.