Ingredients

The following ingredients have 18 Servings
  • 2 cups (280 g) all-purpose flour ((see notes))
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup (115 g) unsalted butter, (melted)
  • 1 1/4 cups (250 g) brown sugar
  • 1 cup (240 g) pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) buttermilk
  • 1/2 teaspoon apple cider vinegar
  • ½ cup (100 g) sugar
  • 1/3 cup (47 g) all-purpose flour
  • 1/4 cup (58 g) butter, (softened)
  • 1 teaspoon cinnamon
  • 1 cup (120 g) powdered sugar
  • 2 tablespoon (30 ml) milk

Instruction

  • Preheat the oven to 350º F (180º C). Line a muffin pan with cupcake liners.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice. Set aside.
  • In a separate medium bowl, whisk together the melted butter, brown sugar, pumpkin puree, vanilla, buttermilk, and vinegar.
  • Add the wet ingredients to the dry ingredients and mix just until combined. Spoon the batter into liners.