Pumpkin Oreo Cupcakes

[Draggingtree]

Pumpkin Oreo Cupcakes

Prep time: 15 mins / Cook time: 17 mins / Total time: 32 mins

 

Ingredients

 

· 3 c. flour

· 1 ½ tsp. baking soda

· ½ tsp. salt

· ¾ c. unsalted butter, softened

· 2 c. sugar

· 3 eggs

· 1 Tbsp. vanilla extract

· 1 (15 oz) can pumpkin puree

· ¼ c. vegetable oil

· 1 c. milk

· 18 crushed up Oreos, plus more for decoration

· Your favorite chocolate frosting recipe (I actually did a caramel topping and it was amazing!)

 

The Nitty Gritty

1. Preheat the oven to 350 degrees.

2. Line a cupcake tin with liners, or spray with non-stick cooking spray (don't forget to spray in-between batches if you make more than 1.)

3. In a large bowl, cream butter and sugar until fluffy and smooth.

4. Beat in the eggs, one at a time, and then add the vanilla, pumpkin, and vegetable oil.

5. Beat in the flour, baking soda, and salt, alternating with the milk. Slowly add in the crushed Oreos, making sure to scrape the bottom of the bowl. Your batter will look pretty thick and fluffy.

6. Pour the batter into cupcake tins, filling ¾ of the way.

7. Bake for 17-20 minutes, or until toothpick inserted in the middle comes out clean.

8. Remove the cupcakes to a cooling rack and let cool completely before frosting. Then decorate with crushed Oreos.

Note: I used crushed oreos AND walnuts. You know, for maximum decadence.

 

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