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Pumpkin Miniatures

sweet.chef's picture
Ingredients
  Sifted cake flour 2 1⁄4 Cup (36 tbs)
  Baking powder 1 Tablespoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Lightly packed dark brown sugar 1 Cup (16 tbs)
  Eggs 2
  Buttermilk 3⁄4 Cup (12 tbs)
  Canned pumpkin 3⁄4 Cup (12 tbs)
  Snipped golden raisins 1⁄2 Cup (8 tbs), or chopped
Directions

1. Sift the flour, baking powder, baking soda, salt, and spices together and blend thoroughly; set aside.
2. Cream butter; gradually add sugars, creaming until fluffy. Add eggs, one at a time, beating thoroughly after each addition.
3. Beating only until smooth after each addition, alternately add dry ingredients in fourths and a mixture of the buttermilk, pumpkin, and raisins in thirds to creamed mixture. Spoon batter into 1 3/4-inch muffin-pan wells lined with paper cups, filling half full.
4. Bake at 375°F about 13 minutes, or until cupcakes test done.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Pumpkin
Interest: 
Everyday

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