Pumpkin Molasses Cupcakes
Author: Ask Anna
Prep time: 10 mins
Cook time: 26 mins
Total time: 36 mins
  • ½ cup butter, softened
  • ¾ cup firmly packed brown sugar
  • 1 large egg
  • 1 cup canned pumpkin
  • ¼ cup molasses
  • 1¾ cups all-purpose flour
  • 1 tablespoon baking soda
  • ¾ teaspoon ground ginger
  • ¼ teaspoon salt
  • Caramel Rum Glaze
  • 1 cup firmly packed brown sugar
  • ½ cup butter
  • ¼ cup evaporated milk
  • 1 cup powdered sugar, sifted
  • 1 tablespoon rum
  1. Preheat oven to 375°. Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add egg, beating until blended. Add canned pumpkin and molasses, beating well.
  2. Combine flour and next 3 ingredients; gradually add to pumpkin mixture, beating at low speed just until blended. Spoon into cupcake papers, filling three-fourths full.
  3. Bake at 375° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 30 minutes).
  4. Caramel Rum Glaze
  5. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat; gradually whisk in powdered sugar and rum until smooth. Whisk gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.
Recipe by Ask Anna at https://askannamoseley.com/2012/11/pumpkin-molasses-cupcakes/