Use homemade buttercream or cream cheese frosting for these tasty bite-size cakes. These cupcakes would be pretty as part of an autumn or Halloween dessert spread.
- 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
Gather the ingredients.
Preheat the oven to 350 F.
Sift together the flour, baking powder, soda, salt, and spices.
In a mixing bowl, cream together the butter and sugar, then add the egg, beating well.
Beat in the pumpkin puree.
Add the dry ingredients, alternating with the milk, until well blended.
Line two mini muffin pans with 30 to 36 mini muffin liners. Fill each lined cup about 2/3 full.
Bake for 15 to 20 minutes, or until cakes bounce back when lightly touched in the center.
Decorate with the frosting through a star tip, if desired, or frost with a spatula.
Serve and enjoy!