AHP Pumpkin Bourbon Not-so-sweets Cupcakes


If you love pumpkin desserts, want a healthier option for the kids, or don’t like too-sweet-sweets, you should try the AHP Pumpkin Not-So-Sweets Cupcakes. Lightly sweetened with dark brown sugar and molasses, I get my fall treat fix without having to over-indulge. I made a marshmallow topping for mine that you can even brûlée! If you don’t want to go through the trouble of making your own marshmallow fluff, I am sure buying store bought would work out just fine.

AHP Pumpkin Bourbon Not-so-sweets Cupcakes

cook time

18 to 20 minutes per batch

oven temperature

375 degrees


24 cupcakes


  • vegetable oil: 1/3 c
  • pumpkin puree: 1 can/ 15 ounces
  • molasses: 2T
  • Bourbon: 3T
  • eggs: 4 large eggs
  • vanilla: 1T
  • self-rising flour: 2 c
  • baking powder: 1t
  • dark brown sugar: 1 c
  • kosher salt: 1/4t


  • 2 cupcake/ muffin pans
  • wire cooling rack


  1. Preheat oven to 375 degrees.
  2. Line 2 cupcakes pans with cases.
  3. In large bowl whisk together vegetable oil, pumpkin puree, molasses, Bourbon, vanilla and eggs.
  4. In a second large bowl add dry ingredients and mix together.
  5. Get a spatula ready!
  6. Make a well in the dry ingredients and add liquids, stir together.
  7. Bake each batch for 18 to 20 minutes.
  8. Let cool on baking rack before frosting!

If you like the stickers that we made into cupcake toppers there in our store!

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