For the cupcakes:
2 1/2 cups all-purpose flour
2 tablespoons all-purpose flour
1 1/4 cups good-quality cocoa
1 tablespoon baking powder
1 1/2 teaspoons baking soda
2 1/4 teaspoons ground cinnamon
3/4 teaspoon fresh-grated nutmeg
1/2 teaspoon allspice
1/8 teaspoon cardamom
3/4 cups buttermilk
1 – 14.5 ounce can pumpkin purée
1 1/2 teaspoons vanilla extract
2 1/2 sticks (10 ounces) unsalted butter, softened
1 1/2 cups (firmly packed) dark brown sugar
1 1/2 cups granulated sugar
5 large eggs
Orange Cream-Cheese Frosting, recipe follows
For the frosting:
1 package (8-ounce) cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
3 tablespoons pumpkin puree (reserved from the cake recipe)
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
4 cups confectioners’ sugar
1/8-1/4 teaspoons orange food coloring, optional
For the Cupcakes:
Heat oven to 375 degrees F. Line the pans with cupcake liners. Set aside.
Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice and cardamom in a large bowl and set aside. Set 3 tablespoons of the pumpkin puree aside for the frosting. Combine the buttermilk, remaining pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
Divide the batter among the cupcake liners (about 1/4 cup batter per cupcake) and bake until a wooden skewer inserted into the middle comes out clean — about 18-22 minutes. Cool the cakes in the pan for 7 minutes. Remove cupcakes and cool.
For the Frosting:
Blend the cream cheese, butter, pumpkin puree, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy — about 3 more minutes.
Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes. When cupcakes are cool, frost according to your preference.
Recipe and photo from GoodLife {eats}
Read more about The Great Thanksgiving Recipe Swap here!
Jasmine @ Eat Move Write
November 7, 2010 at 10:11 amMy husband loves pumpkin and chocolate! I wonder if he’d like this combo? The flavors sound wonderful, especially with that frosting!
stacey-healthylife
November 7, 2010 at 10:21 amThose look amazing.
Mary @ Bites and Bliss
November 7, 2010 at 10:30 amThese sound perfect. Chocolate AND pumpkin!! 😀
Michele @ Healthy Cultivations
November 7, 2010 at 10:41 amThe idea to put orange with pumpkin and chocolate is genius.
Erika @ Food.Fitness.Fun
November 7, 2010 at 10:41 amThose cupcakes look delicious! YUM! 🙂
The Blue-Eyed Bakers
November 7, 2010 at 11:08 amGoodness they look gorgeous!
Averie (LoveVeggiesAndYoga)
November 7, 2010 at 11:09 amchocolate + pumpkin = awesome!
but orange cream cheese frosting….oh, that sounds beyond yummy!
Hope you have some downtime this week after what’s been a whirlwind weekend, no doubt!
🙂
Camille
November 7, 2010 at 12:21 pmI’m not a big fan of orange, but I feel like these would be absolutely perfect with Vanilla Cream Cheese Frosting… mmmmm 🙂
Hope
November 7, 2010 at 12:37 pmOrange cream cheese icing?! Oh yes please!
Lisa
November 7, 2010 at 1:00 pmoh my – these look wonderful!
Kelsey
November 7, 2010 at 1:04 pmI had some very similar to this yesterday and it was absolutely amazing.
Cathy B. @ Bright Bakes
November 7, 2010 at 2:14 pmLove the whole pumpkin/chocolate thing…think i’ll have to try this this next week…might throw some choc. chips in the batter yet too! 🙂
thanks…
cathy b. @ brightbakes
Melissa @ For the Love of Health
November 7, 2010 at 3:16 pmPerfect fall recipe 🙂 Looks delicious
Rebecca
November 7, 2010 at 3:32 pmThey look amazing. I really wish I could get canned pumpkin in the supermarket, in Australia its not really a big thing 🙁
e m l
November 7, 2010 at 3:34 pmJust wondering if the books in your “book shelf” on the side-bar are all books you’ve read or are just randomly selected? Thanks 🙂
Grace
November 7, 2010 at 5:02 pmI was trying to decide what cupcakes I would make for Thanksgiving this year, and I think these will definitely be a winner! Thanks for sharing!
Krystina (Basil & Wine)
November 7, 2010 at 5:18 pmThose are totally adorable.
Natalia - a side of simple
November 7, 2010 at 6:33 pmLovin’ the picture.
kelsey@snackingsquirrel.com
November 7, 2010 at 9:46 pm<3 yummy recipe swap! i should have put cream cheese in my butter cream frosting! will do next time- what a great tip <3
Camille @ La Bella Vita
November 7, 2010 at 10:06 pmWhat a perfect Fall treat, Yum!
Brenna [fabuleuxdestin]
November 8, 2010 at 2:00 amYumm 🙂 I love your idea for the Thanksgiving swap Jenna! I am planning a huge Thanksgiving for all the expats in my town in France and all these ideas are really helping !
Cara Craves...
November 8, 2010 at 3:19 amWell don’t those just look perfect!
Sarah (Running to Slow Things Down)
November 8, 2010 at 4:33 amAdorable. Too adorable for words. They look and sound delicious too. 😀
grocery goddess jen
November 8, 2010 at 6:14 amI love the photo of those! Which I guess you didn’t take, but I still love it 🙂
emily
November 27, 2010 at 7:40 ami made these for thanksgiving and they were a hit!! yummmy! thankyou for sharing!