Pumpkin “Constant Comment” Cupcakes

Pumpkin “Constant Comment” Cupcakes

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5 Bigelow "Constant Comment" tea bags steeped in ½ cup boiling water
½ cup butter
1 cup granulated sugar
1 cup brown sugar
4 eggs
1 can of pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup vegetable oil


Recipe created by Kristal Robishaw

Preheat oven to 350 degrees (F).

Steep tea and set aside to cool (be sure to squeeze tea bags to get all the liquid).  Cream together butter and sugar until light and fluffy.   Slowly add eggs, one by one.  Once eggs are combined, add the can of pumpkin.  In a separate bowl, sift together flour, baking powder, baking soda and salt.  To the tea that has been steeped, add enough vegetable oil to reach the ¾ cup mark on measuring cup.  Alternate mixing the wets and dries to the pumpkin mix until combined.  Scoop mixture into cupcake liners and bake for 20 minutes or until a tooth pick is inserted and comes out clean.

Makes 24 cupcakes



Nutritional Information:

Pumpkin “Constant Comment” Cupcakes

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