120g flour
140g sugar
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
Pinch salt
40g butter, softened
120ml whole milk
2 eggs
200g Libby's pumpkin
Preheat oven 180C
1. Put all of the dry ingredients into the bowl and mix in the butter
2. Slowly add milk to the mixture while beating on medium speed
3. Add the eggs and beat well
4. Stir in the pumpkin by hand until all ingredients are combined
5. Spoon mixture into cupcake cases until 2/3 full
6. Bake about 18 minutes or until toothpick comes out clean.
7. Allow to cool completely and top with cream cheese frosting
Pumpkin batter is quite runny
My little man found them on the cooling rack & they pass the taste test!
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