Cardamom-Cinammon Pumpkin Cupcakes
By: rlene
Published: Monday, September 20, 2010 - 5:51pm

Ingredients




1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinammon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
2 large eggs
1 cup white granulated sugar
1/2 cup melted unsalted butter, cooled
1 cup pumpkin puree (fresh or canned)
1/4 cup water
1/2 teaspoon good vanilla extract

Preparation

1 Preheat oven to 350 degrees. 2 Place paper cupcake liners in cupcake tins, or spray tins with non-stick cooking spray. 3 Sift all dry ingredients into a large bowl. 4 Whisk eggs lightly, add sugar and melted butter, stirring to combine. 5 Mix in pumpkin, water and vanilla. 6 Add flour mixture to pumpkin mixture in 2 parts, stirring gently to combine. 7 Mix only until ingredients are just combined, don't overmix. 8 Pour into paper-lined cupcake pans. 9 Bake at 350 degrees for 18-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 10 Cool completely then frost with cardamom buttercream frosting.