Fall Staple: Pumpkin Cupcakes
Ever since the calendar hit September 1, my mouth has been watering for all things pumpkin. So cliche, I know, but why fight it? When I saw Jenna’s post for pumpkin cupcakes last week, I knew that I had to make them ASAP.
I doctored them up a bit and made a few big substitutions, and the result was nothing short of amazing. I’m not in love with molasses, and wasn’t in the mood for that intense flavor, so I opted to use maple syrup instead. Mr. Sweet Tooth himself, Kman, raved about them and said that they’re his favorite muffin/cupcake that I’ve ever made. I present to you…
Pumpkin Cupcakes with Cream Cheese Frosting
Yields 12 cupcakes
- 1 c all purpose flour
- 1/2 15-oz can of pumpkin
- 3/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp of ground nutmeg
- 1/4 tsp salt
- 3/4 cup packed brown sugar
- 1/2 cup grapeseed oil (or canola or vegetable)
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp pure maple syrup (none of that Aunt Jemima shiz!)
- Preheat your oven to 350
- PAM your cupcake tin
- Combine flour, baking soda, salt, cinnamon, ground cloves, and nutmeg in one bowl.
- In a second bowl, mix grapeseed oil, egg, pumpkin, maple syrup, brown sugar and vanilla.
- Slowly add the dry ingredients and stir by hand until mixed thoroughly.
- Transfer batter to cupcake tins
- Bake for 16-18 minutes, then do the toothpick test. If still gooey, bake for another 2 minutes.
- Let cool completely before icing.
Cream cheese frosting was from Martha Stewart. No one does it better than Martha!
And the pig cutting board wanted in on the cupcake action, too!
Reasons to get off your butt and make these right now!
- It’s fall (or almost, let’s not split hairs here people!)
- You love pumpkin. Or if you don’t, you might be either a monster or an alien.
- Cupcakes are bomb.
- They are de-freaking-licious!