September is the usher of Fall. When we lived in Florida Fall didn’t even think about beginning until almost November. However now that we are in Iowa ,there is already a crispness to the air. The afternoons seem calmer, and the hustle and bustle of Summer is fading away. It will soon be time for Pumpkins, Corn Mazes, and Apple picking. Spooky little ghosts looking for candy won’t be far behind.

A big sign of Fall, for me, has always been baking. When the weather finally cools off enough so that turning the oven on isn’t oppressive. Homemade bread, muffins, and cakes start to grace my cake plate. And the smiling little faces run in the door to see what I have filled it with today.

Seeing that I am getting in the Fall mood, I am all about pumpkin this week. These Pumpkin Cupcakes are UNBELIEVABLY moist and delicious! They are the perfect start to a long season of baking!

Prep Time:10

Cook Time:25

Total Time:35

Ingredients

1 cup sugar
1 cup brown sugar
1 cup vegetable or canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
2 1/2 Tsp Pumpkin Pie Spice
1/2 tsp salt
1 instant vanilla pudding mix
15 oz pumpkin puree
2 cups powdered sugar
1/2 tsp cinnamon
2-4 TBSP Milk

Instructions

Preheat Oven to 350 degrees F
In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine flour, baking soda, Pumpkin pie spice, salt and pudding mix.
Add flour mix to egg mixture alternately with pumpkin, beating well after each addition.
Fill lined cupcake pan 3/4 full and Bake at 350 degrees for 25-30 minutes or until toothpick inserted near the center comes out clean.
Remove from pan and cool completely.

Glaze

Whisk together powdered sugar, cinnamon and add 1 tbsp of milk at a time until desired consistency.
Dip warm cupcakes into glaze to coat.

Servings: cupcakes

Author: Amanda@AFewShortCuts.com

Preheat Oven to 350 degrees F
In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine flour, baking soda, Pumpkin pie spice, salt and pudding mix.

Add flour mix to egg mixture alternately with pumpkin, beating well after each addition.

Fill lined cupcake pan 3/4 full and Bake at 350 degrees for 25-30 minutes or until toothpick inserted near the center comes out clean.

Whisk together powdered sugar, cinnamon and add 1 tbsp of milk at a time until desired consistency.
Dip warm cupcakes into glaze to coat. Makes 24 cupcakes!

Pumpkin Cupcakes