Pumpkin Mini Cupcakes

MIni Pumpkin Cupcakes
Diana Rattray
  • 40 mins
  • Prep: 20 mins,
  • Cook: 20 mins
  • Yield: 36 servings
Ratings (4)
Use homemade buttercream or cream cheese frosting for these tasty bite-size cakes. These cupcakes would be pretty on an autumn hors d'oeuvres tray.

What You'll Need

  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 4 tablespoons butter (softened)
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1/2 cup pumpkin (puree, fresh mashed or canned)
  • 1/3 cup milk
  • 2 cups frosting

How to Make It

  1. Into a bowl sift together the flour, baking powder, soda, salt, and spices.
  2. In a mixing bowl, beat butter and sugar together. Add egg, beating well. Beat in pumpkin puree. Add dry ingredients, alternating with the milk, until well blended. Line 2 mini muffin pans with 30 to 36 mini muffin liners. Fill each lined cup about 2/3 full.
  3. Bake at 350 F for 15 to 20 minutes, or until cakes bounce back when lightly touched in the center.
  1. Force buttercream frosting or cream cheese frosting through a decorator's star tip, if desired, or frost with a spatula. Makes 30 to 36 mini pumpkin cupcakes.

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