I know, I just posted a pumpkin recipe last week. But can you really have too many pumpkin recipes? I think not. Especially in the world of food blogging, there is always room for more pumpkin recipes.
Actually, I’m kind of surprised I’ve never posted a recipe for pumpkin cupcakes before. It’s well known on my dad’s side of the family that every year I will bring pumpkin cupcakes and/or cookies to the family meal. This year I am not able to make it in person, but I’m there in spirit and sending virtual pumpkin love.
This particular pumpkin cupcake recipe is actually different than the one I’ve used in the past. Once I tried it, I knew my old recipe was old news. This recipe creates a perfectly domed cupcake, with a moist interior, and the perfect cupcake crumb. I made this particular batch for a work party at Jesse’s office and I heard that they were a huge hit. He certainly didn’t bring home any leftover cupcakes for me…. Good thing I got my taste tests in before he took them! 🙂
Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
2 large eggs
1 cup canned pumpkin purée
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
1 batch brown sugar cream cheese frosting (recipe below)
Cinnamon Sugar for sprinkling (optional)
Directions
Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In the bowl of standing mixer fitted with the paddle attachment, beat the eggs, pumpkin, sugars, and vegetable oil until well combined, scraping down sides of bowl as necessary. Gradually add the dry ingredients and mix just until combined.
Fill each liner with about 1/3 a cup of batter.* Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. After frosting, sprinkle with cinnamon sugar for garnish.
This recipe makes about 12 cupcakes.
Adapted from Sweetopia
Brown Sugar Cream Cheese Frosting
Ingredients
4 ounces cream cheese, softened
1/2 cup (1 stick) salted butter, softened
2 heaping Tbsp brown sugar
2-3 cups powdered sugar, sifted
1 tsp vanilla
Directions
In the bowl of a standing mixer fitted with a whisk attachment, beat the cream cheese and butter until creamy. Add the brown sugar and beat until combined. Gradually add the powdered sugar (starting on a lower speed when first adding, then increasing speed as it is combined) and beat until combined. Start with 2 cups and increase as needed to create desired consistency. Add the vanilla and beat for about 1 minute.
Adapted from Michelle Wilson Brown via Food Network Cupcake Wars
Mmm – your pumpkin cupcakes sound awesome! I agree that one can never have too many pumpkin recipes. Bring them on!
Yummy, yum, yum! Love the photos, Jess! 🙂
That looks lovely!
Yes please! These look so good, especially with these gorgeous photos 🙂
So….I had you in my reader but then I never updated my reader when you got your own .com. I finally realized it today and now I’m trying to catch up! Crazy that you guys moved back to SD. Oh…and these cupcakes rock. Love the brown sugar frosting!
Made these cupcakes for my co-workers and they went CRAZY. I am not an regular baker either, but prefer making pastries and sweets from scratch. This was a fairly easy recipe to follow and the flavors are spot on! This honestly might be one of the best cupcakes I have ever eaten.
I love your pumpkin recipes! I make Pumpkin Doughnuts that are great! I also replace 1/2 cup of liquid in my favorite waffle recipe with 1/2 cup of pumpkin!
A friend posted your Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze, I was like OMG these sound great! I found your other recipes and can’t wait to try them.
Great web site you have here.. It’s hard to find excellent writing like yours these days.
I honestly appreciate people like you! Take care!!