Pumpkin Cupcakes

These pumpkin cupcakes couldn't be simpler to make. They are moist, satisfying and baking them will make your house smell great.

I added a teaspoon of orange food coloring to the batter so that I would have bright crumbs to use for decoration. This technique of adding crumbs to the top of cupcakes for decoration is often used for red velvet cupcakes.

You might even want to consider making these cupcakes for your Thanksgiving table. They are definitely easier to serve to a crowd than pumpkin pie.

Pumpkin Cupcakes
(makes 20 cupcakes)

1 cup canola oil
2 cups granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
4 large eggs
1 (15 oz.) can pumpkin
1 teaspoon baking soda
1 teaspoon salt
2 cups flour
1 teaspoon orange food coloring (optional)

Preheat oven to 300 degrees.

In a large bowl, whisk together the oil, sugar, cinnamon, ginger, cloves and nutmeg.

Add the eggs, pumpkin and the optional food coloring and whisk again.

Add the baking soda, salt and flour. Mix until well combined.

A teaspoon of orange food coloring enhances the color of the batter.

A pan of cupcakes ready for the oven.

Fill cupcake liners 2/3 full and bake for 20 to 24 minutes or until done.

Frost with cream cheese icing.

Cream Cheese Icing

2 cups powdered sugar

12 oz. (1 1/2 pkg.) cream cheese 

1/4 cup softened butter

2 teaspoons vanilla

Whip cream cheese and butter thoroughly. Add vanilla. Add sugar, a little at a time and whip until smooth.