Yes. Pumpkin again. Get over it…
This blog will be all pumpkin, ALL THE TIME, until Thanksgiving is over. So no more complaining.
There may be a few other flavors sprinkled in the mix but seriously, this time of year everything is about pumpkins.
But, you will be so proud of me! I have not had a PSL since I jumped the gun and had one too early in September. Now, this could be due to the fact that they now have the Toasted Graham Latte and that has sidled it’s way into my addictions. So now I’m all, hmmmm, toasted graham cupcakes anyone?!?! Yeah, working on that one… Stay tuned.
In my last cupcake post I promised I would post the Pumpkin Spice cupcake recipe so you will get that today. Then you can stop eating the Maple Brown Sugar Buttercream off a spoon like a heathen. Put that shit on a cupcake! Don’t worry, every time I’ve made that frosting I end up eating whatever is left. Straight from the piping bag… Don’t worry, I was finished piping the cupcakes.
I have made these cupcakes A LOT in the past two weeks. And people have gone crazy over them. Which is a good thing. And the cupcakes whip up fast. You don’t even need a mixer. So if you’re looking for a quick treat to make, look no further. Go ahead, make these. Make these NOW!!
Pumpkin Spice Cupcakes
recipe adapted from this one by Sally’s Baking Addiction
1 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice (or make your own, this spice blend is usually a mixture of cinnamon, ginger, nutmeg, cloves and allspice, sometimes mace as well. Any store bought variety will vary in the amounts of spices used. Go ahead and experiment with yours. I personally love ginger so I add extra in my blend.)
2/3 cup brown sugar
1/3 cup granulated sugar
2 large eggs
1 1/2 cups canned pumpkin puree
1/2 cup grapeseed oil
1/3 cup whole milk
1 tsp vanilla extract
Directions
Preheat your oven to 350 degrees F. Line your muffin tins with cupcake liners and set aside.
In a large bowl whisk together the flour, baking powder, baking soda, salt and spices until combined. In a medium bowl whisk together the sugars and eggs until combined. Whisk in the pumpkin, oil, milk and vanilla until combined. Pour the wet ingredients into the dry ingredient mixture and stir just until combined. Do not overmix.
Fill cupcake liners about 1/2 full with batter. Bake for about 17-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely on a wire rack before frosting.
I’ve been all out of my favorite tulip liners so I’ve had to resort to the standard cupcake liners. If you are using tulip liners for this recipe, you could probably get away with a bit more batter in each liner. Using standard liners and filling them halfway gave me about 18 cupcakes.
Ann
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