Lne a cupcake/muffin pan with paper liners, then set it aside.
In a medium bowl, sift together the flour, cornstarch, baking powder, pumpkin pie spice, cinnamon, and salt. Set the bowl aside.
Beat together the butter and sugar, until creamy. Add in the eggs and beat together until it becomes light and fluffy.
Gradually mix in the flour mixture with the milk, continue mixing for about 30 seconds, then whisk in the pumpkin. Scrape the sides of the bowl if necessary.
Scoop the batter into the prepared liners, filling about ⅔ full, about ¼ cup.
Bake for 18-20 minutes, until the cupcakes spring back when lightly touched.
What type of frosting works best with this batch of pumpkin cupcakes?Even though these perfect cupcakes are tasty as is, let's not deny the fact that there's nothing better than pumpkin spice cream cheese frosting.You can make your favorite cream cheese frosting recipe or pick up some premade frosting at the store.Is canned pumpkin really pumpkin?You have to be careful and pay attention to the labels! Some canned pumpkin is made with pumpkin puree while others is made with squash. It's true - if you read the ingredients you'll find that many canned pumpkins don't even have pumpkins in them at all!
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.