Pumpkin Pie Cupcakes
  • 2⅔ Cups All-Purpose Flour
  • 2 Tsp. Baking Soda
  • 2 Tsp. Baking Powder
  • 2 Tsp. Ground Cinnamon
  • ¼ Tsp. Nutmeg
  • ¼ Tsp. Ground Cloves
  • 1 Tsp. Salt
  • 1 (15 oz.) Can Pumpkin (NOT pumpkin pie filling)
  • 1 Cup White Sugar
  • 1 Cup Light Brown Sugar (Packed)
  • 1 Cup Canola Oil
  • 4 Eggs
For the Whipped Cream Icing:
  • 3 cups heavy or whipping cream
  • 5 Tbs. granulated sugar
  • 1-1/2 tsp. vanilla extract
  1. Preheat oven to 350°F. Line cupcake pans with paper liners.
  2. In a medium bowl whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together.
  3. In a large bowl mix pumpkin, white sugar, brown sugar, and oil together. Add eggs one at a time.
  4. Gradually stir in dry ingredients until just incorporated, do not overmix!
  5. Fill cupcake lines about ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  6. Combine all frosting ingredients in a bowl. Use a mixer or chilled whisk until soft peaks form. Spread or pipe onto cooled cupcakes.
Recipe by Baking Beauty at https://www.bakingbeauty.net/pumpkin-pie-cupcakes/