Due to popular demand, here’s the pumpkin cupcakes recipe I used for the turkey cupcakes. It’s Ina Garten’s recipe and I found it on the Better Homes and Gardens website. It’s a very kid-friendly recipe because there isn’t a mixer involved.
See also: The BEST Banana Cupcake/Muffin Recipe
Everything can be done by sifting things together and whisking, two of my 3-year-old’s favorite things to do in the kitchen. I just crack the eggs, help measure, handle the oven and monitor the mess. This recipe stretched into 12 cupcakes that weren’t too rounded on top, which is necessary for some decorations.
Pumpkin Cupcakes Recipe
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
1. Preheat the oven to 350 degrees. Brush or spray the top of muffin tins with vegetable oil and line them with 10 paper liners.
4. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Ina Garten suggests using a 2 1/4″ ice cream scoop. I have one and was surprised at how little mess (relatively speaking) La Jolla Girl made using this method. I gave her an angled spatula to level the scoop. Sometimes, I’d have to help her squeeze the scoop to flip the batter into cupcake pans.
Set pumpkin cupcakes aside to cool completely. These are delicious when frosted with maple cream cheese frosting and do put a crumbled Heath Bar on top for extra punch. Or, make into turkey cupcakes.