Are you in charge of bringing the dessert for the Thanksgiving feast? I’m going to make a bold suggestion here…I think you should forget the pumpkin pie, and bring Pumpkin Cupcakes instead! They are a fun departure from the ordinary, and Jennifer Bunce from Hudson Cakery shared one of her top secret recipes just for you. Obviously, you don’t want to disappoint Jennifer! {As if you don’t already get enough of a guilt trip from your mother over the holidays.}

Jennifer also included some pumpkin cake eye candy for you, but for more…check out Hudson Cakery’s site to see her incredible, edible, works of art!

Pumpkin Cupcakes

Yield 20

Ingredients –

8 oz. unsalted butter, room temperature, plus more for pan
3 1/3 cups all-purpose flour, plus more for pan
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
24 oz. sugar
4 large eggs
2 cup canned Pumpkin
1 cup warm (110 degrees) milk

Directions

Heat the oven to 325 degrees. Line cupcake pans with liners.
In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined.
Add reserved flour mixture; beat on low speed until just combined.
Pour batter 2/3 high into each liner, and bake until a cake tester inserted into the middle comes out clean or about 20 minutes. Let cool.
Frost with recipe below. For best results, frost with pastry bag with #306 wide round tip.

Maple Cream Cheese Frosting