¾cupFrosting of your choiceI used cream cheese frosting
Prep – Work
Sieve the APF and set aside.
Line the muffin tray with cupcake liners/wrappers or silicone molds.
Pre-heat the oven to 350 deg F.
In a mixing bowl add pumpkin puree, vanilla essence, milk and pumpkin spice. Mix them using a hand whisk and ensure the ingredients are well incorporated.
Then add the sugar and mix again.
The puree mix will be watery like below.
Then add the oil and mix.
At this stage add the APF, salt, baking powder, baking soda.
Combine them together and if required add 1 tbsp of milk. (The cake mix is too thick) The batter should be smooth and moist like below.
Now scoop out the cake mix using a cookie scooper or spoon and fill ⅔rd the cupcake liners. I used about 1.5 tbsps approximately. I should have added little less as I ran out of the cake mix for my 6th one, but that raised correctly up to the cupcake liner brim.
Bake this for 12 – 15 minutes in the preheated oven at 350 deg F. I baked it for 15 minutes. Start checking after 12 minutes. Insert a toothpick in the middle of the cupcake and if it comes out clean, let them cool.
Once cooled, use your desired frosting and decorate the cakes.
I used store bought pumpkin puree, and it was thick. If you are using homemade thin consistency puree, decrease the quantity of milk and add 2 tbsp of condensed milk.