I had some left over pumpkin puree from making pumpkin pies, and I needed a simple and tasty way to consume it. I decided to make these Thanksgiving cupcakes! just in time for the occasion. I used cake flour because I ran out of all-purpose flour in the middle of my ingredient mixing party, and I was to engulfed in my baking to go and pick some up. I'm glad I did, because these cupcakes came out so fluffy and delicious!!! I made the turkey from fondant :)
Ingredients
3/4 cup all-purpose flour (OR cake flour-- for fluffier cupcakes)
3/4 cup quick cooking oats
2/3 cup white sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1 egg
1/4 cup butter, melted
3/4 cup all-purpose flour (OR cake flour-- for fluffier cupcakes)
3/4 cup quick cooking oats
2/3 cup white sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1 egg
1/4 cup butter, melted
Directions
Preheat oven to 400 degrees. Grease and flour muffin pan or use paper liners. Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Spoon batter into muffin cups, filling to the top.
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Preheat oven to 400 degrees. Grease and flour muffin pan or use paper liners. Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Spoon batter into muffin cups, filling to the top.
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
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