Location: Home > food > Pumpkin Spice Cupcakes: revealing a secret
Pumpkin Spice Cupcakes: revealing a secretPosted Oct 30th 2007 2:02PM by Sarah J. GimFiled under: Vegetables, Fruit, Spices, HalloweenEvery year, I head down to the local farm, pick a bushel of sugar pumpkins, make container after jar after freezer-safe Tupperware of homemade pumpkin puree, then make every variation known to the human kitchen of pumpkin baked goods.Okay, that is such a lie, I couldn't live with myself if I let you believe that I actually make pumpkin puree. I also don't make anything but...pumpkin bread.Oh yeah, I make pumpkin muffins.When I pour my pumpkin bread batter into muffin tins instead of loaf pans!This year, I finally decided to expand my pumpkin baking horizon and made pumpkin spice cupcakes, and this year, yet again, I cheated because the cupcake is the exact same recipe for the pumpkin bread and pumpkin muffins, with nothing more than an illegally thick layer of cream cheese frosting.Because really, my Slashfood friends, is a cupcake nothing more than a muffin that's dressed up for a party?!?!Blast away, but not before you copy down my recipe for Pumpkin Depends-on-What-You-Bake-It-In:Preheat oven to 350°. Grease and lightly flour a loaf pan, muffin tins, or just put those paper liners in. Cream 1½ c. dark brown sugar and 1 stick softened unsalted butter. Add 2 large eggs, ½ lb. pumpkin puree, and 1/3 c. buttermilk. In a separate bowl, sift together 1½ c. all-purpose flour, 1 tsp. baking soda, 1 tsp. cinnamon, 1 tsp. ground ginger, ½ tsp. nutmeg, ½ tsp. allspice, and ½ tsp salt. Stir the dry ingredients into the wet pumpkin mixture alternating with , beginning and ending with dry ingredients. Pour into loaf pan and bake for approximately 1 hour, or pour into muffin/cupcake tin and bake for about 20 minutes or until a toothpick tester comes out clean. Frost at your own risk.
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