Recipe by MarieLizette
"Perfect for autumn, these moist and fluffy cupcakes are a must for any holiday gathering."
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1 (15 ounce) can
1 1/2 cups
packed brown sugar
dry buttermilk powder
pumpkin pie spice
These were very good. It's hard to go wrong with pumpkin. I made them just as directed except that I used 1 cup of butter instead of 1/2 butter, 1/2 shortening.
I also added a cream cheese frosting by mixing 8 oz of cream cheese with 1/4 cup butter, 1 pound of powdered sugar, & 2 tsp. of vanilla extract.
A good old fashioned butter cream would taste great with these cupcakes too.
-Chopped pecans would be fantastic in these, or even sprinkled on top with the frosting!
- Also, if you don't have cake flour, don't fret. You can make it yourself.
Use two cups all-purpose flour and remove 4 Tbsp of flour and replace it with 4 Tbsp of cornstarch. Sift this together very well, then use in the recipe in place of cake flour.
-Lastly, you can definitely "healthify" this recipe by using applesauce in place of the vegetable oil, skim or 1% milk in place of whole milk, and swap out 3/4 cup of the sugar for Splenda.
I loveee pumpkin, and this was excellent! So fluffy! I'd like to try it with ginger next.
Changes: applesauce instead of veggie oil, 2 cups of brown sugar and no white sugar, almond milk. I would put in less sugar next time because it is too sweet for this asian gal and her family!
* Percent Daily Values are based on a 2,000 calorie diet.
Fluffy Pumpkin Spiced Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 106
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