Pumpkin at its Best

I'm always in search of fun changes to my go to pumpkin muffin recipe. I just knew that this one would be a hit since it came from the Smitten Kitchen. I've loved most everything I've made from her website. Super delicious!

So I started in on making these and for some reason had it in my head that the recipe called for 4 eggs. Nope... just two! I wondered why I had so much batter and why it was thinner than most pumpkin batters I've worked with in the past. I already had the cupcakes in the oven before reading over the ingredients again and realizing my mistake. Oh well!

With just an hour of time left to finish and frost the cupcakes I had no choice but to suck it up and hope that they were good. I was lucky and had a few taste testers on hand to test out the cupcakes before I took them to the party I was going to. My BILs, SIL and nephew all loved them so I thought they were good enough to take. And boy was I right! These were delicious! And even better when left in the fridge overnight and eaten for breakfast the next morning with a hot cup of coffee ;)

Source: Smitten Kitchen (with a few adaptations)

Pumpkin Cupcakes With Maple–Cream Cheese Frosting
  • 1 stick unsalted butter, room temperature, plus more for greasing pans (unless using liners)
  • 1 cup firmly packed dark-brown sugar
  • 1/3 cup granulated sugar
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs (I accidentally added 2 more!)
  • 1/2 cup buttermilk mixed with 1 teaspoon vanilla
  • 1 1/4 cups canned solid-pack pumpkin

  • Two (8-ounce) packages cream cheese, softened
  • 1 stick unsalted butter, room temperature
  • 2 cups confectioners’ sugar
  • 1/4 cup pure maple syrup
  • 1 cup heavy whipping cream (I added)

 Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

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.

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. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

In a stand mixer beat all the ingredients on medium until fluffy but firm. Frost the cupcakes using either a spatula or a pastry bag w/ a large tip. Refrigerate the cupcakes for 30 minutes to set up frosting.

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