11 October, 2018
Pumpkin Spice Cupcakes
October is a time for pumpkins and therefore pumpkin cupcakes!
This recipe uses tinned pumpkin puree (available in supermarkets) and pumpkin pie spice, which can be bought ready mixed online, or you can mix your own. For 2 tsp of pumpkin pie spice, mix 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp allspice and 1/4 tsp nutmeg.
Some pumpkin cupcake recipes use fresh pumpkin, but remember edible pumpkins grown for eating are different to carving pumpkins (these tend to be watery and fibrous). Butternut squash can be used as a pumpkin substitute too.
This recipe makes 14 cupcakes. I’ve adapted it from a recipe by ‘Sally’s Baking Addiction’. It is very similar to my carrot cupcake recipe, using brown sugar and oil with lots of warming spices.
Ingredients:
- 220g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 130g dark brown sugar
- 2 large eggs
- 227g pumpkin puree
- 120 ml vegetable oil
- 80 ml milk
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 180°C and place cupcake cases into the trays.
- In a bowl, combine the dry ingredients (flour, baking powder, bicarbonate of soda, salt, cinnamon and pumpkin pie spice).
- In a second bowl whisk together the sugar and eggs.
- Whisk in the pumpkin puree, oil, milk and vanilla.
- Add the dry ingredients to the wet ingredients and mix to combine (take care not to over mix)
- Fill each cupcake case to 2/3 full with the cake mixture.
- Bake for approximately 18 minutes (or until a skewer inserted into the cake comes out clean).
- Remove from oven and allow to cool before frosting.
I topped these cupcakes with my standard vanilla frosting. To decorate 14 cupcakes, combine 75g unsalted butter, 150g cream cheese, 1.5 tsp vanilla extract and 500g icing sugar and mix until smooth. Pipe the frosting onto the cupcakes and decorate with sprinkles.
