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Pumpkin Pie Cupcakes

Pumpkin Pie CupcakePumpkin is a vegetable, ok, it’s actually a fruit because it contains seeds, and I use it throughout the fall and winter but usually serve it as a savory dish.

  However, when Thanksgiving and Christmas roll around it’s the only time I serve it as a dessert.  Thanksgiving makes the pumpkin a favorite family tradition whether it’s in a pie or in this case, a cupcake.  The spices take a rather bland-tasting pumpkin and transform it into a delicious dessert.  And by the way, pumpkin in a can that’s already dressed (spices included) isn’t as tasty as the recipe below.  The pumpkin pie cupcake turned out moist and you can taste hints of the spices.  These cupcakes were simply divine and, honestly, who can resist buttercream frosting?

Happy Thanksgiving Canada!

Makes 24 cupcakes
1 teaspoon baking soda
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 3/4 cups plain pumpkin purée (no spices added)
4 large eggs, lighten beaten
1 cup packed light brown sugar
1 cup white sugar
1/2 cup butter, melted

Buttercream Spiced Frosting
1/2 cup butter, softened
1-3/4 cups sifted icing sugar (confectioner’s sugar)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/4 teaspoon fresh lemon juice

Preheat oven to 350f (180c). In a bowl, combine baking soda, flour, baking powder, salt, cinnamon, allspice, and cloves. In another bowl use a food mixer to combine brown sugar, sugar, butter, and eggs. Add dry ingredients into the wet ingredients and mix until everything is incorporated. Stir in pumpkin purée. Fill each cupcake liner (foil-lined) 3/4 full with batter. Bake in the oven for about 22 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cool for a couple of minutes, then transfer to a wire rack and allow to cool for about an hour before frosting them.

To make the frosting, in a bowl beat butter until light and fluffy. Add the icing sugar, cinnamon, cloves, allspice, and lemon juice; beat until smooth.

pumpkin pie cupcakeThe Culinary Chase’s Note: These cupcakes can be easily frozen (without frosting). Defrost at room temperature and eat as is or top with frosting.  Use foil-lined cupcake liners and not the paper ones.  It will be harder to remove the liner and you’ll end up with bits of the liner sticking to your cupcake.  Enjoy!

Pumpkin Pie Cupcakes
 
Prep time
30 mins

Cook time
22 mins

Total time
52 mins

 

Author: The Culinary Chase
Recipe type: cupcake
Serves: 24 cupcakes

Ingredients
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1¾ cups plain pumpkin purée (no spices added)
  • 4 large eggs, lighten beaten
  • 1 cup packed light brown sugar
  • 1 cup white sugar
  • ½ cup butter, melted
  • Buttercream Frosting
  • ½ cup butter, softened
  • 1-3/4 cups sifted icing sugar (confectioner’s sugar)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground allspice
  • ¼ teaspoon fresh lemon juice
Instructions
  1. Preheat oven to 350f (180c). In a bowl, combine baking soda, flour, baking powder, salt, cinnamon, allspice, and cloves. In another bowl use a food mixer to combine brown sugar, sugar, butter, and eggs. Add dry ingredients into the wet ingredients and mix until everything is incorporated. Stir in pumpkin puree. Fill each cupcake liner (foil-lined) ¾ full with batter. Bake in the oven for about 22 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cool for a couple of minutes, then transfer to a wire rack and allow to cool for about an hour before frosting them.
  2. To make the frosting, in a bowl beat butter until light and fluffy. Add the icing sugar, cinnamon, cloves, allspice, and lemon juice; beat until smooth.
Notes
The Culinary Chase’s Note: These cupcakes can be easily frozen (without frosting). Defrost at room temperature and eat as is or top with frosting. Use foil-lined cupcake liners and not the paper ones. It will be harder to remove the liner and you’ll end up with bits of the liner sticking to your cupcake. Enjoy!

 

The post Pumpkin Pie Cupcakes appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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