These pumpkin cupcakes are perfect for autumn. So moist, filled with pumpkin, and dipped in cinnamon sugar.
Spiced Pumpkin Bread
1 1/2 cups of all-purpose flour
2 teaspoons of pumpkin pie spice
1 teaspoon of baking powder
1/2 teaspoon baking soda
1/4 teaspoon of salt
1/2 cup of vegetable oil
1/2 cup of white sugar
1/2 cup of brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
Cinnamon sugar coating
1/4 cup of white sugar
1 teaspoon cinnamon
1/4 cup unsalted butter (, melted)
Preheat oven to 375 degrees F. Line a muffin tin with muffin papers.
In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a large bowl, whisk together oil, sugars, eggs, vanilla extract and pumpkin puree.
Mix the flour mixture with the pumpkin mixture until no lumps are left.
Put the dough in the lined muffin tin. You should end up with 12 rolls.
Bake in preheated oven for 17-22 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes.
Cinnamon sugar topping
In a small bowl mix the sugar and cinnamon.
Dip the top of each roll (while still hot) into the melted butter and shake off the excess.
Then dip them in the bowl of sugar and cinnamon.