I was really trying to avoid the cliche of pumpkin cupcakes in October, but the other day my mother-in-law bought grocery store cupcakes right in front of me! I almost protested but then I realized I hadn’t baked for the woman in ages. She loves pumpkin, as does my husband and I happened to have a can in my cupboard. This recipe is from 125 Best Cupcake Recipes by Julie Hasson.

You will need:

  • 1 1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 2 Tbs cream sherry*

*Uh yeah, I don’t even know what cream sherry is so I used milk. Sorry, I’m a perpetual five year old!

Then you:

Preheat your oven to 350 and line your pan with paper liners. Mix together flour, cinnamon, baking powder, baking soda, allspice, nutmeg and salt in a small bowl.

In a large bowl, whisk together sugar, oil and eggs until well combined. Add pumpkin and sherry (or milk, if you’re a dork,) beating well. Add flour mixture and beat until smooth.

Scoop batter into pan (I had enough to make about 15 cupcakes so I just filled ’em way up and got 12 huge cupcakes) and bake 22-27 minutes or until tops spring back when lightly touched. Cool in pan for 10 minutes then remove from pan and cool completely.

Frost these with cream cheese frosting or maple buttercream.

Top them with cute Halloween cupcake toppers from my Etsy shop!