It's cold out and getting colder and as we draw nearer to Thanksgiving all I can think about is PUMPKIN. Its not so much the pumpkin itself that I love, it's the spices that come along with it: clove, cinnamon, nutmeg. These spices warm me from the inside out. So, for the sake of warmth, I made cupcakes.
I adapted a recipe for pumpkin bread from blogchef. This recipe makes a lovely, moist dense pumpkin bread. I think it's pretty nearly fool-proof, but it's a tad bit sweet for my liking. I took that recipe, removed a good bit of sugar, added more pumpkin, subbed in some buttermilk (buttermilk makes everything better!) and upped the spice content. . .
Pumpkin Cupcakes with Spiced Cream Cheese Frosting
3 Cups canned pumpkin (or homemade pumpkin puree)
*3 Cups is almost a whole can of pumpkin, so why not throw all of it in to the recipe?*
2 Cups granulated sugar
1 Cup buttermilk
3/4 Cup vegetable oil (I use canola or coconut)
4 eggs (I used 5; my chickens lay rather small eggs)
3 1/3 Cup all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon (Ceylon cinnmon works quite nicely)
1 teaspoon ground cloves
1/2 teaspoon (fresh is best) ground nutmeg
1. Pre-heat your oven to 350˚F, prepare two 12-muffin tins with paper liners or grease.
2. In a large bowl combine pumpkin, sugar, buttermilk, oil and eggs. Stir or whisk together until wll combined.
3. In a separate bowl sift or whisk together flour, baking soda and powder, cinnamon, clove, nutmeg and salt.
4. Slowly add the dry ingredients to the wet and mix until very smooth, make sure all of the dry ingredients are incorporated, scrape the bowl with a spatula to make sure.
5. Use an ice-cream scoop to portion the batter into muffin papers, this recipe will make about 30 cupcakes, or 24 cupcakes and 3 mini loaves.
5. Bake cupcakes at 350˚F for 25-30 minutes, mini-loaves will take a little longer.
Spiced Cream Cheese Frosting
3 8oz packages of cream cheese at room temp (24oz total)
1 1/2 Cup confectioners sugar
1 tsp cinnamon
1/2 teaspoon ground clove
1/4 teaspoon ground nutmeg
1. In a stand mixer with paddle attachment, beat cream cheese until fluffy
2. Add sugar and mix on slow until well combined
3. Add spices and mix on slow until well combined
4. Whip on high until light and fluffy
5. Pipe onto cooled cupcakes and enjoy!
I'm bringing these to my coworkers tomorrow, I hope they like them as much as I do! Hooray for Pumpkin Season!
Posted 12th November 2012