I decided to half the recipe so I’d end up with one dozen cupcakes and it worked perfectly! I didn’t use the icing recipe because I had originally planned to do a dark chocolate buttercream, but after tasting the spicy flavour of the pumpkin cupcakes, that just wouldn’t work. So I made an old recipe for cinnamon buttercream that I normally use on my applesauce cupcakes (recipe to follow).
I hope you enjoy!
Pumpkin Spice Cupcakes:
- 1 cup whole wheat flour.
- 1/2 tsp baking powder.
- 1/2 tsp baking soda.
- 1/2 sea salt.
- 1 tsp cinnamon.
- 1/2 tsp ginger.
- 1/4 tsp nutmeg.
- 1 tsp pumpkin spice (2 parts cinnamon, one part ginger, one part all spice).
- 1/2 cup packed brown sugar.
- 1/2 cup white granulated sugar. (or sub raw maple syrup).
- 1/2 cup of room temperature unsalted butter.
- 2 eggs.
- 1 1/4 cups of pumpkin puree (NOT pie filling)
- 1 tsp of vanilla.
- Pre-heat oven to 350F
- In a large mixing bowl combine all dry ingredients, whisk and set aside.
- In a mixer, or medium bowl cream butter and sugars together.
- Add in eggs, one at a time and mix until combined.
- Add pumpkin puree and vanilla – mix until incorporated.
- Slowly combine with dry ingredients making sure everything is mixed through evenly.
- Line cupcake tray with liners OR coat with pam spray and place equal amounts of batter into each cup. I always fill mine just over 3/4 but less then the full depth. They always turn out perfectly.
- Bake for 15-20 mins or until a toothpick inserted in the centre comes out clean.
- Ice and serve. OR eat as a muffin with butter.
Cinnamon Swirl Buttercream Icing:
- 1/2 cup of butter at room temp (or soften gently in the microwave)
- 3-4 cups of icing sugar (confectioners sugar/powdered sugar)
- 2 tsp cinnamon (or add more if you’d like to)
- 1 tsp vanilla extract.
- 2-3 Tbsps of milk or cream. (optional – use to thin icing out and add a creamy flavour)
- In a mixing bowl cream butter.
- Slowly incorporate the icing sugar and mix together with the butter.
- Add milk/cream if needed.
- Whip on med-high speed until icing is thick and fluffy.
- Add vanilla and cinnamon and mix until combined.
- Add more of anything to suit your tastes. ie: add more wet to thin icing, add more dry icing sugar to thicken, add more cinnamon to taste.
Using a Wilton 1M tip do a simple icing swirl on the top of each pumpkin cupcake. *Start in the middle and swirl out and around, then up. Place cute pumpkins (found at any bulk food store) on top and have a Happy and Safe Halloween
1. cupcakes or muffins??
Cupcakes. Muffins are cupcakes ugly cousin (as in they’re not healthy) so if I’m going to indulge I always pick the one with icing
2. are you a fan of pumpkin??