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Pumpkin Cupcakes

Pumpkin Cupcakes
September 2007

I am getting an early start on Fall this year! That means baking up these delicious treats that I adapted from Martha Stewart .com. (Original recipe here.) I might have liked a little more spice, or even crushed pineapple, but they were still yummy.

Tip: I use a cookie scoop to portion the batter since I have a tendency to overfill the cups.


Makes about 14 cupcakes.

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger (ideally fresh ground)
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice (or pumpkin pie seasoning)
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, melted and cooled (1 stick)
2 eggs
1/2 can (about 8 ounces) pumpkin puree (freeze the other half of the can for later use)


Step 1- Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

Step 2- In a large bowl, whisk together, brown sugar, granulated sugar, butter, vanilla and eggs.

Step 3- Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Step 4- Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.


I know that cream cheese frosting is the standard for pumpkin cakes, but I used milk chocolate icing. If you want to see this really kicked up check out the Cupcake Bakeshop’s version of these cupcakes with ginger-cream filling and chocolate ganache. (click here.) If only I had seem this before we ate the cupcakes.

Posted in Cupcakes.

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