I am back in San Francisco, where Fall is in full swing, and I love anything and everything Pumpkin. This recipe for Pumpkin Cupcakes from Martha Stewart is easy, moist, and delicious. Add your favorite cream cheese frosting (I do 1 stick unsalted butter creamed with 1 8 oz pkg cream cheese, add 1 box powdered sugar and 1 T. vanilla bean paste, mix until glossy using a stand mixer). For a more festive touch, I piped on a dollop of pumpkin flavored cream cheese from Noah's Bagels. In order to make it look a little bit less like pumpkin poo, next time I will pipe it using a star tip.
Be sure to buy pumpkin puree and not pumpkin pie filling. As with most recipes, it says it makes 18 but it really makes 24-30.
Pumpkin Cupcakes
Ingredients:
2 C. all purpose flour
1 t. baking soda
1 t. baking powder
1 t. coarse salt
1 t. ground cinnamon
1 t. ground ginger
1/4 t. ground nutmeg
1/4 t. ground allspice
1 C. packed light brown sugar
1 C. granulated sugar
1 C. (2 sticks) unsalted butter, melted & cooled
4 large eggs, lightly beaten
1 can (15 oz.) pumpkin puree
- Preheat oven to 350 degrees. Line cupcake pans with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
- In a large bowl, whish together brown sugar, granulated sugar, butter, and eggs.
- Add dry ingredients and whisk until smooth. Whisk in pumpkin puree.
- Divide batter evenly among liners, filling each about halfway.
- Bake about 20-25 minutes.
- Transfer to a wire rack, let cool completely, then frost.
