Sunday sweets :: pumpkin cupcakes
It is autumn and there are pumpkins and in short, this means I could quite happily just stay in my kitchen and bake and bake and occasionally move to the dining table to eat. Somehow I have managed to prevent that level of obsession, but I have already made these twice this season and I am sure there will be a few more times when they seem highly appropriate.
Here’s the recipe so you can share my pumpkin obsession.
Pumpkin Cupcakes
(makes apx 24 standard sized cakes)
115g / 1 US stick unsalted butter, at room temperature
200g / 1 cup dark brown sugar
60g / 1/3 cup caster sugar
2 large eggs
1.5 teaspoons vanilla extract
200g / 2 cups plain (all-purpose) flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate (baking) soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
pinch of salt
120mL / 1/2 cup milk
270g / 1.5 cups pumpkin puree (fresh or tinned)
To make fresh pumpkin puree, start with a small pumpkin. Cut a few vents into the top and place on a foil-lined roasting tray. Roast the entire pumpkin for an hour or two (depending on the size of the pumpkin) at a low to medium heat — no more than 120C/250F. Let cool until it is easy to touch. Cut a hole in the top to make a lid, like a jack-o-lantern. Remove the guts and seeds. With those insides gone, you are left with the wall or flesh of the pumpkin — you want the wall but no skin. Many recipes will tell you to shred the flesh, but roasting it first makes shredding unnecessary — just make sure the skin is gone then puree in a blender, food processor, mixer or with a potato ricer.
Preheat the oven to 180C/360F. Line a cupcake tray with paper liners.
In a mixing bowl, mix the butter at a high speed until creamy and without any lumps. Add sugars and beat until fluffy.
Add eggs and vanilla and mix at a slower speed until the consistency is even.
Add the dry ingredients and the milk in alternation until all incorporated. Add pumpkin and mix until even and relatively light.
Fill cupcake cases halfway for flat-topped cupcakes, two-thirds full for domed cupcakes. Bake for 18 – 22 minutes, or until a toothpick comes out clean.
Remove immediately from the pan and cool on a wire rack for best results.
When cool, ice with cinnamon cream cheese icing and finish with more cinnamon on top.
Because it’s autumn, and that means there is rarely such a thing as too much cinnamon.
xlovesx
PS: If you share my disdain that there is no such thing as a pumpkin spice latte from the UK coffee chains, know that this is the stuff you need to make them at home. It may be habit-forming. I may be evidence of this. Just so you know.
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11 October 2009, 10:31
I just need to make these even though I am on a diet :
( But I shall enjoy other eating themThanks for sharing such a yummy receipe.11 October 2009, 11:12
Are these the same ones you brought to Greenwich Park? They were so good!
11 October 2009, 16:34
Know that, at this moment, you are my favourite human being. And since today is my wedding anniversary, that’s really saying something. :D
11 October 2009, 16:36
can you come to my house to make them? They look so yummy!
12 October 2009, 07:05
I’m so hungreeeeeeee! And you’re not helpinggggggg!
12 October 2009, 07:37
i am defintely going to try these out! they sound delish.
no PSL at starbucks? oh, i’m sorry. that stinks.
xo,a
13 October 2009, 13:09
Coo – they look yummy
16 October 2009, 06:30
These look delicious. Only problem is…I don’t have an oven. The fall after returning to America, I must make these. I love almost anything with pumpkin and spice.
28 October 2009, 12:31
Ooo thanks Shimelle for this, just gutted the pumpkin and ready to make but will have to shred! I am SO with you on the pumpkin spice latte! I even emailed starbucks uk to suggest it! Thanks again Beckie
2 November 2009, 03:22
Hi Schimelle,
I made these yesterday.. they are soooo yummy! I made 23 and would you believe it that there are none left for me to take to work this morning?!! Luckely I have some pumpkin puree left so I’m baking more tonight.
I also wanted to say thanks for adding the °c and the kg measurments, I live in Germany and this makes it so much easier for me. I just love your Cup Cakes!!!
xoPetra
16 August 2011, 03:20
Love, love, love! I have to try these, they look delicious!
16 August 2011, 05:17
Fall treats are my very favorite. Pumpkin, apples, cinnamon…it’s all good! Will have to add this recipe to my collection.
25 September 2011, 20:07
Thanks so much – these look delicious
27 October 2011, 19:40
Oh Shimelle, these sound so yummy!! On my list to make for sure!!! I love anything pumpkin with cream cheese.
3 November 2011, 15:30
Thanks for the pumpkin cupcake recipe, they are amazing.
15 October 2012, 00:40
Hmmm. I cannot cook, so at the risk of being ignorant, what is caster sugar? Is that the white stuff? (hee hee). This recipe sounds so good it might be worth getting the over fixed! (would you believe it hasn’t worked for over a year and I don’t miss it?)
21 November 2012, 19:36
and occasionally move to the dining table to eat. Somehow I have managed to prevent that level
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