This is probably my second most requested cupcake. Years ago, my SIL brought some pumpkin cupcakes to Thanksgiving and I fell in love. It surprised me since I am NOT a pumpkin fan. I spent some time after that trying to figure out what I thought went in them and then digging around for recipes that sounded close. When I finally found one and tried it, it was just a bit too much. Too much pumpkin, too many spices. One of the things I loved about the ones my SIL brought were the fact that all of the flavors were on the lighter side and subtle, balancing each other out rather than competing against each other.
I tweaked the recipe I found and came up with something that was amazingly close. I know that the icing I use is not the same, but it still works and we all love it. The icing I use (recipe not include here) is a caramel cream cheese.
1 1/2 C Flour plus 2 Tbls. (I use a blend of white and whole wheat)
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Ground Cinnamon (I actually use a slightly less than full measuring spoon)
Pinch of Ground Nutmeg (TINY pinch)
Pinch of Ground Cloves (TINY pinch)
1/2 Cup Canned Pumpkin (Plain, not pie filling)
2 Tbls Butter, Softened
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar, Packed
1/2 Cup Vegetable Oil
Preheat oven to 350° F. Line muffin tins with liners.
Mix together flour, baking powder, soda, salt, cinnamon, nutmeg and cloves. Set aside
Mix pumpkin, sugars, butter and vegetable oil until there are only small pieces of butter and you have no chunks of brown sugar. Add eggs, mixing thoroughly. Slowly add flour mix until well mixed.
Fill cups about 2/3 full. Bake 10 to 12 minutes (for mini, add a little time for regular size) until toothpick inserted in middle comes out clean.
Total Time: 1 1/2 Hours Makes: Mini-Cupcakes – 3.5 dozen
One of the things I like about this recipe is that it is a small batch recipe. I’ve only ever made these as the mini cupcakes because that is pretty much the only way I make cupcakes anymore. It isn’t often that when I make them, I’m only making one kind. This way, I can eat some of each kind without just overdoing it.
I don’t have the recipe for the icing to post (yet) since I didn’t make it this round. I’d had enough in the freezer that I took the opportunity to eliminate at least one thing that needed to be made from my baking list this time. I will try to get it posted soon.