Pumpkin Pie Cupcakes

Pumpkin Pie CupcakePumpkin is a vegetable, ok, it’s actually a fruit because it contains seeds, and I use it throughout the fall and winter but usually serve it as a savory dish.  However, when Thanksgiving and Christmas roll around it’s the only time I serve it as a dessert.  Thanksgiving makes the pumpkin a favorite family tradition whether it’s in a pie or in this case, a cupcake.  The spices take a rather bland-tasting pumpkin and transform it into a delicious dessert.  And by the way, pumpkin in a can that’s already dressed (spices included) isn’t as tasty as the recipe below.  The pumpkin pie cupcake turned out moist and you can taste hints of the spices.  These cupcakes were simply divine and, honestly, who can resist buttercream frosting?

Happy Thanksgiving Canada!

Makes 24 cupcakes
1 teaspoon baking soda
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 3/4 cups plain pumpkin purée (no spices added)
4 large eggs, lighten beaten
1 cup packed light brown sugar
1 cup white sugar
1/2 cup butter, melted

Buttercream Spiced Frosting
1/2 cup butter, softened
1-3/4 cups sifted icing sugar (confectioner’s sugar)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/4 teaspoon fresh lemon juice

Preheat oven to 350f (180c). In a bowl, combine baking soda, flour, baking powder, salt, cinnamon, allspice, and cloves. In another bowl use a food mixer to combine brown sugar, sugar, butter, and eggs. Add dry ingredients into the wet ingredients and mix until everything is incorporated. Stir in pumpkin purée. Fill each cupcake liner (foil-lined) 3/4 full with batter. Bake in the oven for about 22 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cool for a couple of minutes, then transfer to a wire rack and allow to cool for about an hour before frosting them.

To make the frosting, in a bowl beat butter until light and fluffy. Add the icing sugar, cinnamon, cloves, allspice, and lemon juice; beat until smooth.

pumpkin pie cupcakeThe Culinary Chase’s Note: These cupcakes can be easily frozen (without frosting). Defrost at room temperature and eat as is or top with frosting.  Use foil-lined cupcake liners and not the paper ones.  It will be harder to remove the liner and you’ll end up with bits of the liner sticking to your cupcake.  Enjoy!

Pumpkin Pie Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: cupcake
Serves: 24 cupcakes
Ingredients
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1¾ cups plain pumpkin purée (no spices added)
  • 4 large eggs, lighten beaten
  • 1 cup packed light brown sugar
  • 1 cup white sugar
  • ½ cup butter, melted
  • Buttercream Frosting
  • ½ cup butter, softened
  • 1-3/4 cups sifted icing sugar (confectioner’s sugar)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground allspice
  • ¼ teaspoon fresh lemon juice
Instructions
  1. Preheat oven to 350f (180c). In a bowl, combine baking soda, flour, baking powder, salt, cinnamon, allspice, and cloves. In another bowl use a food mixer to combine brown sugar, sugar, butter, and eggs. Add dry ingredients into the wet ingredients and mix until everything is incorporated. Stir in pumpkin puree. Fill each cupcake liner (foil-lined) ¾ full with batter. Bake in the oven for about 22 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cool for a couple of minutes, then transfer to a wire rack and allow to cool for about an hour before frosting them.
  2. To make the frosting, in a bowl beat butter until light and fluffy. Add the icing sugar, cinnamon, cloves, allspice, and lemon juice; beat until smooth.
Notes
The Culinary Chase’s Note: These cupcakes can be easily frozen (without frosting). Defrost at room temperature and eat as is or top with frosting. Use foil-lined cupcake liners and not the paper ones. It will be harder to remove the liner and you’ll end up with bits of the liner sticking to your cupcake. Enjoy!