Pumpkin Cupcakes

by Kiran on November 30, 2010 · 10 comments

in Baking, Cupcakes, Desserts

Sweet irresistible temptations. What’s yours? Mine is pumpkin! I’m so stoked into pumpkin these days. It’s like having a pumpkin coma. From oatmeal to soups, it’s pumpkin fiesta in my kitchen. So, what could I create next to please my appetite for more pumpkin? Enters cupcakes!

Buttery, moist, pumpkin-y cupcakes fills my home with autumn aroma of ground spices such as cinnamon, cloves, nutmeg flavors. And I made an effort to actually frost the cupcakes. Had loads of fun making it :)

I googled and found a simple yet delicious looking recipe at JoyofBaking.com, tweaked a little to my liking and tested the recipe. The ingredient list was fairly simple as I had it all in my pantry.

Begin by sifting the dry ingredients in a bowl. In goes self rising flour, ground cinnamon, nutmeg, ginger, cloves & salt. Set it aside and admire what you’d created so far. Fairly simple right? Now, wake up from your admiration and move to the next step ;)

Second step is as simple as the first one. I promise. You can use a hand mixer or even a stand mixer. If you are using your shiny KitchenAid stand mixer, don’t tell me. I would be envious. Anyways, cream the butter and sugar till soft and incorporated.

Throw in the eggs one at a time, mixing well after each addition. Scrape the bowl from sides if necessary. Add vanilla extract.

With the mixer on low, alternatively add the dry ingredients and pumpkin puree into the wet ingredients. For this recipe, I used Libby’s Pumpkin Puree. It’s heavenly.

The batter should look like this. It was difficult for me to resist any temptations of continuously licking the batter off the spatula.

Muffin cups to the rescue! Immediately begin scooping the batter into individual paper liners. Ice cream scoops are always the best tool. This results in an even baking time and shape of the cupcakes.

Onto fun part, frosting! Throw softened cream cheese and butter, confectionery sugar and vanilla extract into a bowl and cream away. So simple, right?

Honestly, I am experiencing writer’s block. With all these photos showing my baking progress, I find it hard to express myself. It’s true that a photo can speak for itself.

The tweaks:

I used self rising flour because I had this in my pantry, but you can also use all purpose flour. Just add 1 teaspoon of baking soda.

Added nutmeg for the extra UMPH!

Reduced the amount of sugar in the batter and frosting. Believe it or not, it tastes so good! Try it and let me know :)

Are you up for baking once in a while, or you just prefer someone baking for you?

Adapted from JoyofBaking.com – with some personal tweaks.

Ingredients – Pumpkin Cupcakes

Yields: 14 cupcakes

  • 1 1/2 cups of self rising flour
  • 1 tsp ground cinnamon
  • 1/4 tsp of ground ginger, cloves and nutmeg
  • 1/2 tsp salt
  • 1/2 cup of unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 3/4 cup pumpkin puree

Ingredients – Cream Cheese Frosting

  • 4 oz cream cheese, room temperature
  • 2 tbsp unsalted butter, room temperature
  • 1/2 tsp pure vanilla extract
  • 2 tbsp powdered(icing) sugar

Directions:

Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line muffin cups with paper liners.

  1. In a bowl, sift the dry ingredients (flour, ground spices and salt).
  2. Using an electric hand or stand mixer, cream sugar and butter until light and fluffy.
  3. Add eggs one at the time and continue to mix till incorporated. Throw in some vanilla extract.
  4. With the mixer on low, add the flour and pumpkin puree, in three additions – ending with the flour.
  5. Using an ice cream scoop, fill the muffin cups evenly with the batter.
  6. Place in the oven and bake for about 18-20 minutes. Place on a wire rack to cool.

Now onto frosting, best part if you ask me ;)

  1. With a hand mixer, beat cream cheese, butter, vanilla extract and confectioners sugar until smooth and fluffy.
  2. Using a piping bag, pipe the frosting on the cool cupcakes.
  3. Sprinkle with your favorite chopped or whole nuts – in my case, I love whole pecans :)

ps – if you don’t have a piping bag, use a ziploc bag. Add the frosting and snip the end of the bag. A tiny snip would do.

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{ 10 comments… read them below or add one }

1 Lew (ashandlewplus2.com) December 1, 2010 at 8:56 PM

I saw your comment on meals and miles and wanted to say thank you. I gave it my all. Have a great night.
Lew
Lew (ashandlewplus2.com) recently posted..The Ultimate Cheese and Crackers

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2 Kiran December 2, 2010 at 12:42 PM

Lew,
Aww.. Thanks a lot for dropping in :)
I love surrounding myself with positive energy, and you are one of them. Keep it up buddy :)

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3 Page December 5, 2010 at 5:30 AM

Ahhh, I’m glad I’m not the only one that is pumpkin obsessed! Looks delish :)

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4 Kiran December 7, 2010 at 4:48 PM

Page,
Thanks for visiting!
Nothing tastes as good as pumpkin. Better stock up on Libby’s before the season is over :D

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5 Kate @ahealthypassion December 9, 2010 at 1:23 AM

Those look delicious!! I love pumpkin cant wait to try them.
Kate @ahealthypassion recently posted..Productivity and Shrimp

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6 Kiran December 13, 2010 at 9:24 AM

Kate,
Thanks, and you must bake em’ as a pumpkin fan. Don’t go easy on the pumpkin puree. Up the volume like I did, resulting in super moist cupcakes ;)

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7 Jesyka February 10, 2011 at 11:40 AM

Thank you for the add on TK. I was just going to add your blog to my google reader, but once I saw your site, I realized it was much more fun to actually visit the site and not see the bare-bones text and images that google reader graces you with. Pleasantries.

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8 Kiran February 15, 2011 at 10:10 AM

Jesyka,
Welcome to my blog and thank you so much for gracing what you label as “pleasantries”. You’ve made my day for sure :)

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9 siewlingchaw May 12, 2012 at 4:15 AM

hi may i know where do you get pumpkin puree from Malaysia ? :( i can’t seem to find it anywhere!

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10 Kiran October 4, 2012 at 6:40 PM

Hi Siew Ling,

Apologies for the lateness in reply. I somehow missed this query of yours :)

You can get whole pumpkin in Malaysia. Just steam it for 20 minutes and puree the flesh.

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