High Rise Pumpkin Cupcakes

"These irresistible pumpkin spice cupcakes (photo on previous page) are amazing
in the fall or winter months—but I certainly don’t hesitate to make them in the
summer, too! The cupcakes are surprisingly light and fluffy, and if you’re
anything like me you might scream with delight when you see how much they rise
while they bake. I use white (or light) spelt flour to give these a wonderful,
moist, and light texture. If you can’t find any, you can use whole spelt flour
in the recipe, but be aware that the cupcakes will be denser (yet still
tasty!)." —Angela Liddon, Oh She Glows Everyday

Servings: 12 cupcakes

Author: Angela Liddon | Oh She Glows Everyday

Prep Time
20 minutes

Cook Time
24 minutes

Total Time
44 minutes

Course:

Dessert Cupcake

Instructions

1 Preheat the oven to 350°F (180°C). Lightly grease a 12-cup muffin tin with oil
or line it with nonstick paper liners.
2 In a large bowl, whisk together the flour, sugar, baking powder, cinnamon,
nutmeg, baking soda, salt, allspice, and cloves until combined.
3 In a medium bowl, whisk together the pumpkin purée, milk, maple syrup, oil,
lemon juice, and vanilla until smooth.
4 Add the wet mixture to the dry mixture and stir until combined. Stop mixing as
soon as there are no dry patches of flour, on the bottom of the bowl; it’s
important not to overmix spelt flour as it can result in a dense cupcake. The
batter will be quite thick (like a muffin batter), but this is normal.
5 Scoop the batter (I like to use a retractable ice cream scoop) into each well of
the prepared muffin tin, filling them two-thirds to three-quarters full. Smooth
out the tops a bit. Bake for 24 to 30 minutes, or until a toothpick inserted
into the center of each cupcake comes out clean and the cake springs back—very
slowly—when touched. The cupcakes rise beautifully—you might actually scream
with joy when you see the beautiful rounded tops!
6 Let cool in the pan on a cooling rack for about 10 minutes. Gently transfer the
cupcakes to the rack and let cool completely. (Be sure the cupcakes are not warm
when you frost them, or the frosting will melt.)
7 Frost the cooled cupcakes with Spiced Buttercream Frosting or Orange-Maple
Coconut Whipped Cream. Store any leftovers in an airtight container in the
fridge for up to 5 days. You can also freeze the cupcakes: Place the frosted
cupcakes on a plate and freeze, uncovered. Once the frosting has hardened,
remove the cupcakes from the freezer and wrap them individually with plastic
wrap. Transfer them to an airtight container and freeze for up to 1 month. To
thaw, unwrap the cupcake and place it in the fridge or on the counter until
thawed throughout.

High Rise Pumpkin Cupcakes

Course:

🧂 Ingredients

Instructions

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