Mini Pumpkin Cupcakes

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:

1. Preheat oven to 375 ℉. Line 48 miniature muffin cups with paper liners.

2. Using an electric mixer, beat pumpkin, butter, juice and eggs until smooth.

3. Add remaining ingredients except powdered sugar and beat until smooth, stopping to scrape sides of bowl.

4. Spoon 1 Tablespoon of  batter into each paper liner. 

5. Bake for 10 minutes until the tester inserted in the center of the cupcake comes out clean.

6. Let cool and then sprinkle with powdered sugar.