During the autumn months, my attention is consistently drawn to pumpkins, butternut squash, sweet potatoes, and other colorful gourd vegetables. Pumpkin is a particular favorite, and I’m constantly looking for new recipes to incorporate this obsession into. The most recent that I’ve enjoyed are pumpkin cupcakes, which we had for desert at our Bagna Cauda dinner party. (See Bagna Cauda post). These cupcakes have a great pumpkin spice flavor and the cream cheese frosting is light with a hint of cinnamon. Nothing better for the pumpkin-crazy months of October and November!
Makes about 24 small cupcakes.
1 cup all-purpose flour
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
Preheat over to 350 F (175 C). Prepare muffin tin with paper liners.
In large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt.
In another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
Pour mixture over dry ingredients and stir using rubber spatula until moist.
Scoop batter evenly into muffin try. Bake in over for 15-18 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and cool on wire rack before frosting.
Cinnamon Cream Cheese Frosting
12 T (3/4 cup) unsalted butter, at room temperature
1 8-oz package (1 cup) cream cheese, at room temperature
3 cups confectioners’ sugar
1/2 tsp vanilla extract
1/2 tsp cinnamon
Beat butter and cream cheese in a bowl with an electric mixer, until light and fluffy, approximately 2-3 minutes. Slowly add confectioners’ sugar with mixer on low speed. Add vanilla and cinnamon until well combined. At medium speed beat until frosting is light and fluffy, 1-2 minutes.
Optional: Top the cupcakes with chopped walnuts or other autumn-themed decoration