Remember this guy?
No? I didn’t think so.
Just kidding! Here in blogworld, we all love pumpkin! And now since Labor Day has come and gone, ’tis the season!
And it just so happened that yesterday was one of those days when I desperately needed a cupcake. You know those days…I know you do. They usually come in the form of cramps, broken camera lens and bills but what do I know? After doing so much cooking lately (I have a killer vegetarian lasagna recipe coming your way tomorrow!), all I wanted to do was get my grubby little hands on a stick of butter and bake my brains out.
These tasty little treats hail from this pumpkin cake recipe that I featured last fall! The original recipe is from one of my favorite cookbooks, My Nepenthe, and just flipping through the pages makes me even more excited about a Big Sur camping trip scheduled for next month.
These cupcakes are rich, spicy and very pumpkiny! Perfect for celebrating the beginning of fall. Without the frosting, you could totally serve them as muffins but who in their right mind would do something like that?
Cream cheese frosting is where. it’s. at. Read this to see how I frost my cupcakes! It’s totally not fancy and most of the extra frosting ends up in my mouth…duh.
Pumpkin Cupcakes with Cream Cheese Frosting
makes about 8 cupcakes
adapted from Bohemian Wedding Cake recipe
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 15-ounce can pumpkin
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves
pinch ground white pepper (optional)
pinch of ground nutmeg
3/4 cup packed brown sugar
1/2 cup canola oil
1 tsp vanilla extract
2 Tbsp molasses
cream cheese frosting:
8 oz cream cheese
1 stick butter, softened
~2 cups powdered sugar
2 tsp vanilla extract
Preheat your oven to 350 and grease your cupcake tins.
In a bowl, combine the flours, baking soda, salt, cinnamon, ground cloves, nutmeg and white pepper. Set aside.
In another bowl, stir together the canola oil, egg, pumpkin, molasses, brown sugar and vanilla. Add the dry ingredients and stir to combine.
Spoon batter into prepared cupcake tin and bake for 30-35 minutes, or until light and springy. Let cool completely before icing.
To make frosting, beat cream cheese, butter, powdered sugar and vanilla together until thick and smooth. Transfer icing into a pastry bag with a tip or a plastic bag with the tip cut off. Frost cupcakes and store in the refrigerator until serving.
1.5 hours (including cooling time)Pin It