Pumpkin Cupcakes with Ice Cream - Hometownstations.com-WLIO- Lima, OH News Weather Sports

Pumpkin Cupcakes with Ice Cream

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4 large eggs
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 Tablespoon pumpkin pie spice
1 16-ounce can pumpkin
3/4 cup vegetable/soybean oil
Cream cheese frosting


1) Beat eggs at medium speed with an electric mixer until blended. Add 2 cups sugar, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon pumpkin pie spice, 1 16-ounce can of pumpkin, and 3/4 cup vegetable/soybean oil.

2) Place paper baking cups in muffin pans and lightly coat with cooking spray. Spoon batter into cups, filling three-fourths full.

3) Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan and cool completely on a wire rack.

4) Cut the cooled cupcakes in half and spread the tops with cream cheese frosting.

5) Place one cupcake on dish. Place a small scoop of Pumpkin Ice Cream onto the bottom of the cupcake and place the frosted top over the ice cream.