Attributed to: Mom
Source: Five Family Cookbook
Category: Pies and Cakes
Prep time: 30 minutes
Total time: 40 minutes
Servings: 48 muffins
Difficulty rating: 3
Ingredients:
1 Cup canned solid pack pumpkin
1/2 Cup unsalted butter, melted
1/3 Cup orange juice
2 Large eggs, room temperature
1 2/3 Cups all-purpose flour
1 1/2 Cups sugar
1 Teaspoon Baking soda
3/4 Teaspoon salt
1/2 Teaspoon nutmeg
1/2 Teaspoon cinnamon
Powdered sugar
Special Tools/Equipment: miniature muffin tins, paper liners, electric mixer, cake tester
Instructions:
Preheat oven to 375 ℉. Line 48 miniature muffin cups with paper liners.
Using an electric mixer, beat pumpkin, butter, juice and eggs until smooth.
Add remaining ingredients except powdered sugar and beat until smooth, stopping to scrape sides of bowl.
Spoon 1 Tablespoon of batter into each paper liner.
Bake for 10 minutes until the tester inserted in the center of the cupcake comes out clean.
Let cool and then sprinkle with powdered sugar.