Thanksgiving Doesn’t Have to be Over

I am not a fan of pumpkin pie.. I know this statement seems like a holiday baking sin, but the texture wigs me out. The flavor, however, is like a little taste of Thanksgiving heaven. Cupcakes just seemed like the only alternative to satisfy that spicy, warm & cozy holiday flavor.

{Pumpkin Spice Cupcakes}

8 tbs unsalted butter (room temp)

1 1/3 cups of brown sugar

2 large eggs

1/2 tsp pure vanilla extract

Scant 1/2 cup solid pack pumpkin

3/4 cup plus 2 tbs self-rising flour

3/4 cup plus 1 tbs of all-purpose flour

1/2 tsp cinnamon

1/2 tsp ginger

1/2 cup buttermilk

Preheat over to 350 degrees F.

Prepare & line muffins pan. This recipe makes 12 cupcakes.

In a large bowl, cream butter and sugar until pale (3-5 min) using an electric mixer. Add eggs one at a time, and then vanilla. Add pumpkin, and beat until combined.

Sift flours, cinnamon, and ginger together. Add one third of mixture to wet ingredients, beat together. Add half of the butter milk, and beat again. Repeat until all is combined.

Place in muffin pan and bake for about 25 min, or until raised and golden brown.

I used a spiced cream cheese frosting on these, but plain would be just as tasty.

 

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