Pumpkin Muffins/ Cupcakes

Pumpkin has a way of finding itself in quite a few recipes this time of year. Rightly so, if you ask us here at SWEETTABLESCAPES. With a bit of spice and sugar, these muffins (yummy for breakfast) or cupcakes (just as yummy with an afternoon tea or coffee) are delicioulsy moist and tasty. One bowl prep, quick and easy and a nice addition to your Thanksgiving spread, if you ask me…(They’ve already been requested at our house!)

Straight from the “standard” 500 cupcakes, this recipe will become a favorite for fall. (Do not hesitate to double this recipe for 24 muffins)

You’ll need:

1 1/2 cups all-purpose flour

1tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp allspice

1 1/4 cups superfine sugar

1/2 cup vegetable oil

2 lightly beaten eggs

1/2 cup milk

1 cup pumpkin puree


Preheat oven to 350F. Place 12 paper cups in muffin pan.

In a medium bowl, mix dry ingredients.

IMG_5077In a large bowl, beat oil, eggs and milk.IMG_5078 Stir in pumpkin puree. IMG_5079IMG_5080Combine flour mixture with pumpkin mixture and spoon into the cups.IMG_5081IMG_5082IMG_5083

Bake for 20 minutes. Cool on a rack.    IMG_5084For extra fun and because Hannukah coincides with Thanksgiving this year, we turned our muffins into “Star of David” cupcakes with a bit of fondant….



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