Wednesday, November 5, 2008

Pumpkin Spice Cupcakes

I was just browsing through recipes and stumbled upon one for pumpkin cake. I thought some pumpkin spiced cupcakes sounded really good and would be a nice way to kick off November. I choose a cream cheese frosting to top of the orange gems and sprinkled them with a little nutmeg for extra kick.

These cupcakes are super moist from the applesauce and oil. The original recipe only called for 2 tsps. of cinnamon, but I love spice and these need it. I added nutmeg, all-spice, cloves and ground ginger. After I frosted them I grated fresh nutmeg on top, but you can add cinnamon or nutmeg or pumpkin-pie spice right into the frosting. These are quite delicious and are the perfect fall treat.

Pumpkin Spice Cupcakes
2 cups white sugar
¾ c apple sauce
½ c Veg. Oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 tsp nutmeg
¼ tsp ground cloves
¼ tsp all-spice
½ tsp ground ginger
1 cup chopped walnuts (optional, I didn't use them)

Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl combine sugar, applesauce and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Fill muffin liners 3/4 full. Bake 25 to 27 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Cream Cheese Frosting
1 pkg (8 oz) cream cheese
1 stick butter, room temp.
2 cups powdered sugar, sifted
2 tsp. vanilla
For a spicy frosting add:
Cinnamon and pumpkin pie spice to taste

Beat cream cheese and butter together until smooth. Slowly beat in powdered sugar. Add vanilla. Stir in spices if using.
Cupcakes adapted from

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