Dessert & Baked Goods Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

Peg's cupcake is moist and delicious with the perfect amount of spice to make it festive. The cream cheese frosting is the icing on the cake, as they say. Make these for all your friends and family. They will LOVE you for it.

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About Peg

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About Pumpkin Spice Cupcakes

Peg's cupcake is moist and delicious with the perfect amount of spice to make it festive. The cream cheese frosting is the icing on the cake, as they say. Make these for all your friends and family. They will LOVE you for it.

About Peg Aloi

Peg is a self-proclaimed Food Folklorist who is passionate about the origin of recipes and connecting us all through food at a most basic level. She has a fascinating life. She is a professor in the Visual and Media Arts Department at Emerson College. And she whips up the most wonderful cupcakes for a very lucky cafe in Albany, New York.

Recipe

Ingredients

Pumpkin Spice Cupcakes
  • 3 cups all-purpose unbleached flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 3-1/2 tsp. ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • 1-1/2 cups dark brown sugar, packed
  • 2 tbsp butter, melted
  • 1-1/4 cups canola oil (or other light salad oil)
  • 2 tbsp dark unsulphured molasses
  • 4 eggs
  • 1 15-16 oz. can pureed pumpkin
  • 1/4 to 1/2 cup sour cream, at room temperature
Cream Cheese Frosting
  • 1 8 oz pkg cream cheese (don't use "lite" or fat-free!)
  • 1 to 1-1/2 pounds confectioners sugar (depending on desired texture)
  • 1 teaspoon vanilla
  • 1 dash salt
  • 2-4 tbsp milk as needed

 

How-to

Pumpkin Spice Cupcakes

  1. Pre-heat oven to 350 degrees
  2. Sift together 3 cups all-purpose unbleached flour, 2 tsp baking soda, 2 tsp baking powder, 1 tsp salt, 3-1/2 tsp ground cinnamon, 1 tsp ground allspice, 1 tsp ground ginger
  3. Add 1-1/2 cups dark brown sugar, packed.  Stir well to get rid of any lumps.
  4. Add 2 tbsp melted butter, 1-1/4 cups canola oil (or other light salad oil), 2 tbsp dark unsulphured molasses
  5. Cream on low speed until thoroughly mixed, scrape bowl
  6. In separate bowl, whisk four eggs (room temperature)
  7. Add to eggs 1 15-16 oz. can pureed pumpkin, 1/4 to 1/2 cup sour cream, at room temperature
  8. Mix gently and fold wet mixture into other ingredients with spatula.  Use electric mixer on medium for a few seconds to blend everything. Don't overmix the batter!
  9. Use non-stick muffin tins, or add paper or foil cups. Paper cups work slightly better for this recipe. Fill cups 1/2 to 3/4 full. You can use regular or jumbo size tins; jumbo cupcakes need slightly longer baking time. Use spoon or spatula to fill cups.
  10. Bake at 350 degree oven for 20-23 minutes. Check after 18 minutes.; cupcakes are done when tops appear dry and bounce back lightly when touched in center. Cool on racks

Cupcakes may be frosted warm for "glaze" effect, or let cool completely if decorating. Use Cream Cheese Frosting, below, or dust lightly with confectioner's sugar.

Cream Cheese Frosting

  1. Cream together cheese, half pound of sugar, vanilla and salt and 2 tbsp milk
  2. Beat until smooth, gradually adding more sugar and milk. Frosting will be sticky.
  3. Thinner texture makes a nice glaze, but for thicker frosting for use with decorator bags, add more sugar
  4. Let cupcakes set after frosting

Note: These cupcakes will remain fresh for several days if covered

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Comments (4)

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  1. coreyflynn:

    Absolutely delicious. And I had never tried frosting cupcakes using a pastry bag and star tip before - so easy, but it makes them look so pretty! (Nov 13, 2008 4:09:14 PM)

  2. vjoanneheyob:

    I made these cupcakes on sat. night (Nov.2) and took them to my oldest daughter concert at Newport on Sunday. They are scrumptious. (Nov 4, 2008 1:30:02 PM)

  3. chickpea:

    These smell amazing and taste even better. Thanks for sharing. (Oct 31, 2008 11:02:14 PM)

  4. jzubatkin:

    These are delicious! Thanks! (Oct 20, 2008 11:26:00 AM)