Thursday, November 1, 2012

Pumpkin Cupcakes

              Isn’t odd how every fall we all become obsessed with pumpkin? Pumpkin-picking, pumpkin patches, pumpkin-flavored coffee, pumpkin pasta, pumpkin air fresheners, etc. You name it, I bet someone infused pumpkin into it somehow! And I am part of the majority here and cannot lie when I say, “I love me some pumpkin!”
                To be more honest, I actually love pumpkin-flavored edibles more than, say, pumpkin fragrance! Don’t get me wrong, I do enjoy the smell of um, the harvest?!? But I have to wipe my drool when I see pumpkin pie, pumpkin cappuccino, pumpkin ravioli, etc.
                Funny thing is that throughout my whole love saga with this fruit, I’ve only made something with it once! Pumpkin Spice Spread is don’t-miss-ridiculous! Seriously, it’s a recipe I hold near and dear. Anyway, back to my lack of pumpkin-ality, so not cool, I know. Well, here is to my # 2 pumpkin recipe…..
                Verdict?….More like a spiced pumpkin cupcake. Tasty? Of course! Does it need a bit tweaking? Maybe a touch, but pretty darn good anyhow! Should you try? Duh, I am publishing this! Well, if you aren’t a fan, I do hope to remake soon…..but for now, just add more frosting! Enjoy…

Pumpkin Cupcakes
Adapted from: Cooking Light
Makes: 16
OBJ: TCW be able to finally make something “pumpkin-y” this season

2 ¼ C flour
2 ½ tsp baking powder
2 tsp cinnamon
1 tsp ground nutmeg
¼ tsp salt
1 C packed light brown sugar
¼ C unsalted butter, softened
1 tsp vanilla extract
2 large eggs
1 (15 ounce) can pumpkin puree
1 (12 ounce) container whipped cream cheese frosting
1 TBS cinnamon mixed with 2 TBS granulated sugar, for sprinkling

1. Preheat oven to 350 degrees, line cupcake pan with liners
2. Lightly spoon flour into measuring cups and level with a knife. Whisk together the flour, baking powder, cinnamon, nutmeg and salt, set aside
3. Using a stand or hand mixer, beat brown sugar, butter and vanilla together well on medium speed.
4. Add eggs, one at a time, and blend after each addition
5. Add pumpkin puree and blend well
6. Fold in flour mixture
7. Spoon mixture into cupcake pan, filling each almost full. Bake for 25-28 minutes or until toothpick inserted in center comes out completely clean
8. Remove from oven and let cool in pan on wire rack until completely cool
9. Frost each cupcake and sprinkle with cinnamon-sugar mixture

1 comment:

  1. I'm a big fan, so I'm sure it was delish. Speaking of pumpkin, I was at a church affair lately and they served Pumpkin Ale. It had quite a nice taste it and I am not an ale drinker.