PUMPKIN SPICE CUPCAKES

Fall spices and pumpkin make these delicious cupcakes a favorite. Glaze with Bourbon Orange Glaze or use Cream Cheese frosting.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 25

Cooling Time (estimate) 20

Total Time 1 5

Servings cupcakes

Calories 195kcal

3 ½ cups All purpose flour regular or gluten-free measure-for-measure flour blend
2 ¾ teaspoon baking powder
¾ teaspoon baking soda
2 ¼ teaspoon salt
5 teaspoon pumpkin pie spice
½ teaspoon mace
14 tablespoons butter softened
1 cup light brown sugar packed
2/3 cup dark brown sugar packed
1 2/3 cups granulated sugar
4 eggs room temperature
1 cup milk
1 2/3 cups pumpkin puree

Grease and flour cupcake tins or place cupcake liners in pan(s). Preheat oven to 350 degrees.
In a mixing bowl combine flour, baking powder, baking soda, (xanthan gum if making gluten free), salt, spices. Stir to mix fully.
With an electric mixer beat butter on medium speed until creamy. Add brown sugars and granulated sugar; beat until light and fluffy (about 5 minutes). Scrape sides when needed. Add eggs one at a time and beat to incorporate before adding another egg.
Add 1/4 of the flour to the butter/sugar mixture and beat on low speed to incorporate. Add 1/3 cup of the milk, beat to incorporate. Repeat twice more, ending with the flour. Do not over beat.
Add the pumpkin puree and beat until incorporated.
Spoon batter into cupcake tins; fill 2/3’s full. Bake 20-25 minutes until toothpick comes out clean.
When done, remove from oven, let cool in pan 15 minutes and remove to baking rack to complete cooling. NOTE: If using glaze it works best on warm cupcakes (see below for more details).

In a mixing bowl hand whisk all ingredients together to combine.
To glaze cupcakes: To best glaze do so when cupcakes are still warm (not hot out of the oven). Using a spoon, spread the glaze across the top of the cupcake. Allow it to harden. Glaze a second time if you like!

Cupcakes Adapted from Williams Sonoma