Ingredients

The following ingredients have 24 Servings
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter, softened
  • 1 1/3 cups sugar
  • 2 eggs, beaten until frothy
  • 1 cup pumpkin puree
  • 3/4 cup milk
  • 3/4 cup chopped walnuts
  • 2 8 ounce packages cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners' sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg

Instruction

  • Pumpkin Walnut Cupcakes
  • Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
  • Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts. Spoon batter into well-greased and floured or paper-lined mini muffin pan cups. Fill about 2/3 full.
  • Bake at 375° for 15 minutes, or until a wooden pick inserted in center of one cupcake comes out clean. Allow to cool completely, then frost with Spiced Cream Cheese Frosting.
  • Spiced Cream Cheese Frosting
  • In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Blend in cinnamon and nutmeg until well distributed.
  • Frost cupcakes as desired (I used a Wilton 1M tip), or store in the refrigerator until ready to use.
  • Enjoy!