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Pumpkin Cupcake

Ingredients
refer to video.
Directions

GETTING READY
1)Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.

MAKING
2) In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
3) In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
4) Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

For icing:
5) In large bowl, cream butter and cream cheese. Mix for about 5 minutes
6) Add sugar and vanilla and blend, then mix in the nuts.
7) Spread on cooled cupcakes.

SERVING
8) Serve the dish in a serving plate

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Global
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Flour
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
If you are thinking what to make for your next party, then this pumpkin cupcake is quite a perfect dessert. The best part of this dish is that it can be tailored to your family's preferences.

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