Well nothing says fall like pumpkin, and while Christmas season is gearing up, I thought I had time for one more “fall-ish” dessert. tyler’s family is coming over for dinner tonight and we are having chili, potato soup, cornbread, and pumpkin cupcakes for dessert. A million thanks to Bridget who did a comparison of 3 different pumpkin cupcake recipes to find the best one!
I topped these cupcakes with this cream cheese frosting and some of my homemade sugared pecans.
Pumpkin Cupcakes (adapted from David Leite via Smitten Kitchen)
Ingredients:
1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
⅓ cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large eggs
½ cup buttermilk mixed with 1 teaspoon vanilla
1¼ cups canned solid-pack pumpkin
Directions:
1. Preheat the oven to 350° (175°C). Line cupcake pans with 24 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt,
and pepper into a medium bowl.
3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate
adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until
smooth. Divide the batter equally between the cups. (They’ll be about ¾ full.) Rap the filled pans
once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the
center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
