Pumpkin Spice Cupcakes

Makes 2 dozen

These cupcakes will remain fresh for several days if covered


Pumpin Spice Cupcakes

  • 3 cups all-purpose unbleached flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 3-½ tsp. ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • 1-½ cups dark brown sugar, packed
  • 2 tbsp butter, melted
  • 1-¼ cups canola oil (or other light salad oil)
  • 2 tbsp dark unsulphured molasses
  • 4 eggs
  • 1 15-16 oz. can pureed pumpkin
  • ¼ to ½ cup sour cream, at room temperature

Cream Cheese Frosting

  • 1 8 oz pkg cream cheese (don't use "lite" or fat-free!)
  • 1 to 1-½ pounds confectioners sugar (depending on desired texture)
  • 1 teaspoon vanilla
  • 1 dash salt
  • 2-4 tbsp milk as needed


For Pumpkin Spice Cupcakes

  1. Pre-heat oven to 350°
  2. Sift together flour, baking soda,  baking powder, salt,  cinnamon, allspice and ginger. Add dark brown sugar and stir well to get rid of any lumps
  3. Add melted butter, canola oil to dry ingredients and stir ( this can also be done with a mixer)
  4. In separate bowl whisk egg and add and molasses, sour cream and mix until blended then add to flour mixture 
  5. Use electric mixer on medium for a few seconds to blend everything, add  pureed pumpkin to batter and continue to  mix
  6. Grease and line a muffin tin
  7. Fill cups 1/2 to 3/4 full. 
  8. Bake for 20-23 minutes, or until  tops appear dry and bounce back lightly when touched in center. 
  9. Allow cupcakes to cool before frosting
For Cream Cheese Frosting
  1. Add cream together cheese, sugar, vanilla and salt plus 2 tbsp milk to a bowl
  2. Beat until smooth, gradually adding more sugar and milk until desired consistency is achieved