Pumpkin Spice Lat…
Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 3/4 cup packed light brown sugar
  • 3 tablespoons butter, melted and cooled slightly
  • 2 large eggs, at room temperature
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup buttermilk, at room temperature
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Steps
  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg and ginger.
  3. In a large bowl, whisk together the brown sugar and butter until combined.
  4. Whisk in the eggs one at a time until combined.
  5. Whisk in the pumpkin puree until combined.
  6. Using a rubber spatula or wooden spoon, fold in half of the dry ingredients until just combined.
  7. Fold in the buttermilk until just combined.
  8. Fold in the remaining dry ingredients until just combined.
  9. Divide the batter evenly among the muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow to cool for 10 minutes before transferring to a wire rack to cool completely.
Tags
pumpkin spice latte cupcakes
cupcakes
desserts
fall recipes
baking
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