PrissyCook

In Texas there’s a saying that if you don’t like the weather stick around for a minute. It’ll change. That’s not the case in Arizona. When you live in the desert one thing is very constant…the summer heat.

What makes it so bearable is knowing that at the end of summer is some of the most perfect weather anyone can ask for. Feeling inspired by Autumns first knock on my door and candy corn starting to decorate the store shelves, I started putting together my first fall cupcake.

Where to start! I make a mean pumpkin bread. I’m not ready to get that deep into Fall just yet. I wanted tastes of the season, but just a little taste. I found a recipe that read lighter than most traditional bread recipes and I thought I’d give it a go. It’s delicious. Check it out!

Pumpkin Chocolate Chip Cupcakes

Prep 20 minutes Bake 20 minutes 350 degree oven

2 cups flour, all-purpose
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
15 ounces pumpkin puree

1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
3. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin purée.
4. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool.

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