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Pumpkin Spice Cupcakes

October 11, 2014

pumpkin spice cupcakes

It’s Thanksgiving weekend here in Canada! I love me some Thanksgiving! It’s a fall holiday and fall is my favourite! I often feel inspired to bake and cook more at this time of year, last year it was ice cream & cakes and this year it’s macarons and cupcakes! Anyway, I’m grateful for many things including the ability to be able to bake delicious things! I’m also grateful to have wonderful people in my life to share these treats with! Yay!

pumpkin spice cupcakes / handmade jade

I wanted to do something a little different than last year. Last year you may remember I had a friend come into my kitchen and share her recipe for pumpkin coconut pie { here’s a link to the full tutorial }
I couldn’t decide on just one recipe so I combined 3 together and came up with these baby’s! They aren’t just good, they are SOOOOO good!

pumpkin spice cupcakes / handmade jade

They are moist and fluffy & oh so tasty! I read about something in the America’s Test Kitchen cookbook that mentioned a great idea for making sure the spices are just right and the pumpkin puree from a can won’t taste like it’s pumpkin puree from a can. I seriously didn’t want that to happen with these! And this little trick, did the trick! Adds an amazing smoothness or creaminess to the pumpkin puree mixture. But you don’t have to take my word for it! Try it out for yourself! I think know you’ll love it!

pumpkin spice cupcakes / handmade jade

So, if you wanted to make a few cupcakes for your Thanksgiving gathering this weekend or if you just want a delicious fall inspired treat I’m pretty sure these will be a hit! I think I’m gunna go have another one right now! lol

xoxo Jade


 

ingredients:

cupcakes:
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon all spice
1 (15 ounce) can pumpkin puree
1/4 of an (8 ounce) package cream cheese, softened and cut into little pieces
1 cup sugar
1 cup light brown sugar
1 cup vegetable oil
4 eggs

cream cheese icing:
1/2 cup butter, softened
3/4 of the (8 ounce) package of cream cheese, softened
2-3 cups icing sugar
1 teaspoon vanilla

directions: { makes approximately 24 cupcakes }

cupcakes
1. Preheat oven to 350 F. Line cupcake pans with cupcake liners and set aside.
2. In a bowl, whisk together flour, baking powder and baking soda. Set the dry ingredients aside.
3. In a small saucepan, mix together pumpkin puree, salt, cinnamon, ground ginger, nutmeg and all spice. Cook over medium heat until caramelized about 8-10 mins. Take off the heat and let stand for 5 mins. Add in the 1/4 package cream cheese to the pumpkin puree mixture and mix until the cream cheese is fully incorporated and there are no lumps of cream cheese. Set aside.
4. In the bowl of a stand mixer, fitted with the paddle attachment, add the sugar, brown sugar and oil. Mix on medium speed until well combined. Add in the eggs and mix together for a few minutes. Turn down the speed to low and gradually add in the dry ingredients. Scrape down the sides if necessary and add in the pumpkin puree mixture. Mix on medium until fully incorporated, about 30 seconds. Scrape down the sides of the bowl and mix by hand with a spatula if necessary.
5. Fill cupcake liners 3/4 full. Tap pan on the countertop to release any air and place pan in the oven. Cook for 16-18 mins. Remove from oven and let cool completely on a rack.

cream cheese icing
1. In the bowl of a stand mixer fit with paddle attachment, add the butter and cream cheese and mix on medium until fully combined and there are no lumps.
2. Turn the mixer speed to low and add in 1 cup icing sugar, mix, then 1/2 teaspoon vanilla, mix, then 1 cup icing sugar, mix, then 1/2 teaspoon vanilla. Turn the mixer back up to medium and let it fully combine, add in more icing sugar until desired consistency.

Ice the cupcakes when they have cooled fully so the cream cheese icing does not melt on top.

Alternatively, you can make this recipe for mini bundt cakes. Just top with the icing when they are still warm so the icing melts and drizzles down the sides.

Enjoy!

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