I am a member of a neighborhood women’s group that meets every month. This month’s meeting has an Autumn theme and members can bring their favorite Autumn foods. Of course, I had to bake pumpkin cupcakes!
These pumpkin cupcakes are absolutely delicious, soft and moist. I am so pleased with the way they turned out. The original recipe called for fresh nutmeg, but I used ground nutmeg instead. Also, the recipe called for coarse salt, but I decided to use regular table salt instead – instead of the 1 tablespoon coarse salt, I used a little less than 1/2 teaspoon salt. The recipe is from Martha Stewart – and warning about that recipe, it says it makes 18 cupcakes, but the actual yield is closer to 30.
I decided to use a cinnamon cream cheese frosting on these cupcakes and this recipe can be found at Recipezaar. This is a really nice frosting as well. I used just a pinch more cinnamon than the recipe called for.
I used Brach’s mellowcreme pumpkins and a jar of Fox Run Halloween sprinkles to decorate the cupcakes.