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Pumpkin Cupcakes

October 28, 2010

I’ve had my fair share of savory pumpkin & squash dishes, so I thought it would be nice to share something a little sweet today.  I found this recipe for pumpkin cupcakes and I couldn’t resist!  Pumpkin deliciousness topped with cream cheese frosting and a sprinkling of cinnamon?  Yes please!

I couldn’t resist the temptation to add a little cocoa powder to half the cupcakes to make a chocolate version.  My husband preferred the regular pumpkin over the chocolate combination, but this is coming from a guy who would rather eat a bowl of fruit than a bowl of ice cream.  Sometimes I wonder how we even ended up together?  All joking aside, I should have planned a little better and compensated for the added cocoa powder by incorporating additional pumpkin puree or a dash more milk.  The chocolate variety just wasn’t as moist as the regular pumpkin cupcakes.

Overall the cupcakes were light, fluffy and had the perfect blend of pumpkin and spice from the cinnamon.  The creaminess of the frosting complemented the earthiness of the pumpkin and cinnamon flavors perfectly.  I will definitely make these again!

Pumpkin Cupcakes
Yields: 12 Cupcakes

1 cup All purpose flour
3/4 cup Sugar
1 tablespoon Baking powder
1 1/2 teaspoon Ground cinnamon
pinch Salt
3 tablespoon Unsalted butter (room temperature)
1/2 cup Whole milk
2 Egg
6 1/2 ounce Canned pumpkin puree

1. Preheat the oven to 325F.
2. Put the flour, sugar, baking powder, cinnamon, salt and butter in a freestanding electric mixer and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in the milk and beat until well mixed.
3. Add the eggs to the mix and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Stir in the pumpkin puree by hand until evenly dispersed.
4. Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes or until light golden and the cake bounces back when touched. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
5. When the cupcakes are cold, spoon cream cheese frosting on top and finish with a light sprinkling of cinnamon.
 

Kate’s Tips

We drink skim milk and I hate buying a full carton of whole milk, even for baking purposes.  I used skim milk in this recipe and added a little half and half to help compensate for the lack of fat.  Having not made these cupcakes before, I am unsure if the flavor was greatly affected by not using whole milk, but the fact that I already ate two for an after breakfast snack should indicate that they turned out just fine.

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