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Pumpkin Cupcakes

Makes 18 regular cupcakes and about 40 minis

2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp coarse salt
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp allspice
1 cup packed light-brown sugar
1 cup granulated sugar
8 tablespoons Ancient Organics Ghee, at room temperature
4 large eggs, lightly beaten
1 can organic pumpkin puree
1 package cream cheese
¼ cup powdered sugar
4 tablespoons Ancient Organics Ghee
(chilled and hardened from being in the fridge)
2 tsp vanilla extract

Preheat the oven to 350ºF.
Line the cupcake pans with paper liners and set aside.
In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice.
In a large bowl combine sugars.
Then add the eggs and ghee and whisk until incorporated.
Add the dry ingredients and whisk until smooth, don’t over stir the batter.
Add the pumpkin puree and combine thoroughly.
Divide batter evenly among liners, filling each a little over halfway.
Bake until a cake tester comes out clean and the tops spring back when touched, about 20-25 minutes for regular cupcakes and 15-20 for minis.
Transfer to a wire rack and cool completely.
To make the frosting: pulse cream cheese and ghee in the food processor until creamy.
Add the vanilla and powdered sugar and mix until thoroughly combined.
Using a knife or a pastry bag, apply frosting to cooled cupcakes.

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