Pumpkin Spice Cupcakes

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Pumpkin season is finally amoungst us all! Woohoo! I'm as basic as it comes when it comes to fall. I love the crunch of leaves under my feet, layered clothing and, all the yummy foods. I was 99% sure I shared a pumpkin spice recipe on here a few years back, but turns out it was just a link to one I really liked. And after an instagram poll where 100% of you lovely people said you wanted the recipe I thought now would be the perfect time to whip a batch or three up and share the recipe. 

My pumpkin spice cupcakes have gone through a lot over the years. Trying to figure out the proper flavors, consistency of the badder and, making the cakes taste delicious is no easy feat. I think I've finally got it down where the recipe I use is far better than anything I can get from the store even if they're a little deflated. 

I more or less use a traditional spice cake base replacing applesauce with pumpkin puree. Depending on your taste and how pumpkin yy you want your cupcakes to be you can either use half a can of pumpkin puree or the whole thing. I use to the whole thing. It makes my cupcakes dense and really moist. But it also makes them deflate a little bit. Personally I don't mind that because I go nuts with the icing.

I also always try to use the most rich ingredients I can find. Which means no oil but 100% butter, organic whole milk, the best eggs I can get my hands on, organic pumpkin puree (i like trader joes brand) or even making it myself. I like to buy all the spices whole in bulk and grind them as needed. This keeps them extra fresh and their flavors pop. Needless to say this recipe is not vegan, not dairy free, not gluten free. But you're more than welcome to swap things out here or there, just know you won't get the same taste or consistency. Ok on to the recipe!

Ingredients

Pumpkin Spice Cupcakes

2 1/4 cups all purpose flour

1 tsp baking powder 

1 tsp baking soda 

1/2 tsp sea salt 

2 1/2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger 

1/2 tsp allspice 

1/4 tsp ground cloves 

3 cups packed light brown sugar divided ( adjust to your liking)

3/4 cups butter (can swap with vegetable oil)

1 can of pumpkin puree (you can adjust to your liking)

4 large eggs 

1 cup of whole milk ( you can use buttermilk, a milk substitute like almond milk or even water too) 

2 tsp vanilla extract 

Pumpkin Spice Cream Cheese Frosting

12oz of cream cheese (I use full fat) 

1/2 cup unsalted butter

3 1/2 cups powdered sugar 

1/2 tsp vanilla extract 

1 tbs pumpkin pie spice 

Directions

Preheat oven to 350 degrees

In a bowl pour our your can of pumpkin puree and add one cup of brown sugar. Mix until combined. Add each egg, mixing in between until they're all combined. Add the butter and mix until combined (I usually just melt the butter). Add your milk and combine. Set aside. 

In a bowl sift all your dry ingredients including the two additional cups of brown sugar. Mix well, the flour should be a light brown color. Slowly add the dry ingredients to the wet ingredients. Or vice versa Mix well. 

Measure out into a lined or greased cupcake tin. Bake at 350 degrees for about 15-20min depending on your oven and altitude. It takes 17min in mine. 

While your cupcakes are baking, Put all but the pumpkin pie spice icing ingredients into a bowl and mix until you get your icing with your desired consistency.

Once the icing in done fold in the pumpkin pie spice. The icing will become a very light shade of brown. 

Once the cupcakes are done and cool (about ten min of waiting) ice them and enjoy!

Do you guys like recipes on the blog? Comments and critiques are appreciated!

xx