Dessert & Baked Goods › Pumpkin Spice Cupcakes

• 3 cups all-purpose unbleached flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 3-1/2 tsp. ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground ginger
• 1-1/2 cups dark brown sugar, packed
• 2 tbsp butter, melted
• 1-1/4 cups canola oil (or other light salad oil)
• 2 tbsp dark unsulphured molasses
• 4 eggs
• 1 15-16 oz. can pureed pumpkin
• 1/4 to 1/2 cup sour cream, at room temperature

• 1 8 oz pkg cream cheese (don't use "lite" or fat-free!)
• 1 to 1-1/2 pounds confectioners sugar (depending on desired texture)
• 1 teaspoon vanilla
• 1 dash salt
• 2-4 tbsp milk as needed

Pumpkin Spice Cupcakes

1. Pre-heat oven to 350 degrees
2. Sift together 3 cups all-purpose unbleached flour, 2 tsp baking soda, 2 tsp baking powder, 1 tsp salt, 3-1/2 tsp ground cinnamon, 1 tsp ground allspice, 1 tsp ground ginger
3. Add 1-1/2 cups dark brown sugar, packed.  Stir well to get rid of any lumps.
4. Add 2 tbsp melted butter, 1-1/4 cups canola oil (or other light salad oil), 2 tbsp dark unsulphured molasses
5. Cream on low speed until thoroughly mixed, scrape bowl
6. In separate bowl, whisk four eggs (room temperature)
7. Add to eggs 1 15-16 oz. can pureed pumpkin, 1/4 to 1/2 cup sour cream, at room temperature
8. Mix gently and fold wet mixture into other ingredients with spatula.  Use electric mixer on medium for a few seconds to blend everything. Don't overmix the batter!
9. Use non-stick muffin tins, or add paper or foil cups. Paper cups work slightly better for this recipe. Fill cups 1/2 to 3/4 full. You can use regular or jumbo size tins; jumbo cupcakes need slightly longer baking time. Use spoon or spatula to fill cups.
10. Bake at 350 degree oven for 20-23 minutes. Check after 18 minutes.; cupcakes are done when tops appear dry and bounce back lightly when touched in center. Cool on racks

Cupcakes may be frosted warm for "glaze" effect, or let cool completely if decorating. Use Cream Cheese Frosting, below, or dust lightly with confectioner's sugar.

Cream Cheese Frosting

1. Cream together cheese, half pound of sugar, vanilla and salt and 2 tbsp milk
2. Beat until smooth, gradually adding more sugar and milk. Frosting will be sticky.
3. Thinner texture makes a nice glaze, but for thicker frosting for use with decorator bags, add more sugar
4. Let cupcakes set after frosting

Note: These cupcakes will remain fresh for several days if covered