Author Notes
Pumpkin Cupcakes with Cream Cheese Icing Recipe from Ricky Eisen, President and Founder of Between the Bread (http://www.betweenthebread.com/), Manhattan’s premier café and corporate catering company for more than 35 years. —Between the Bread
Continue After Advertisement
Ingredients
-
2 1/4 cups
All-purpose flour, sift before measuring
-
1 tablespoon
Baking powder
-
1/2 teaspoon
Baking soda
-
1/2 teaspoon
Salt
-
1/2 teaspoon
Ground ginger
-
1/2 teaspoon
Ground nutmeg
-
1/2 cup
Butter, softened
-
1 1/3 cups
Sugar
-
1 cup
Mashed or cooked canned pumpkin
-
3/4 cup
Milk
-
3/4 cup
Chopped walnuts or pecans
Directions
-
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
-
Cream butter and sugar until light and fluffy; beat in eggs.
-
Blend in mashed pumpkin.
-
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
-
Spoon batter into paper-lined muffin pan cups. Fill about 2/3 full.
-
Bake at 375 degrees for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
-
Frost with cream cheese frosting (cream cheese and confectioners' sugar).
See what other Food52ers are saying.