Jumbo Pumpkin Carrot Cupcakes

by Rachel Piercey

Yields 8 jumbo cupcakes

1/2 cup packed brown sugar
1/2 cup softened butter
2 eggs
1 cup pumpkin puree
1/2 cup unsweetened apple sauce
2 1/2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup shredded carrot

  1. Preheat oven to 325F and prepare cupcake liners.
  2. In the bowl of an electric mixer cream together the brown sugar and butter until light and fluffy.
  3. Add the eggs one at a time, and then mix in the pumpkin and apple sauce.
  4. In a medium mixing bowl mix together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  5. With the mixer on low, slowly add the dry ingredients into the pumpkin mixture and mix until just combined, and then fold in the carrots.
  6. Scoop batter into your prepared cupcake liners, filling about 3/4 of the way full.
  7. Bake until an inserted toothpick comes out clean, about 25 minutes for jumbo cupcakes.
  8. Once cooled top with whipped cream or your desired icing!