Pumpkin…cupcakes!

The temperature here made a dramatic drop from almost 90 yesterday (unseasonably warm) with my air conditioning on, to a high of 51 today (unseasonably cool). The heat is not on yet, but it may be by morning. But it was cool enough to bake again. I don’t bake in the summer – my kitchen has a 1930’s cast iron gas oven, which absorbs and radiates the heat for hours afterwards. (It’s actually a selling point in the advertising: You can turn off the oven and it will hold temperature for up to 60 minutes.) But that’s not what I want when my air conditioning is on.

SO: where to start? We have a little presentation at work tomorrow, so something seasonably pumpkin is in order. I’ve made lots of pumpkin bread recipes for work, so though I’d make the cupcake recipe I’d tried and adapted. It calls for canned pumpkin, and wonderfully enough, exactly one whole can of pumpkin. It’s not as sweet as some cupcakes, and uses mostly oil instead of buttter, so it’s a little more substantial.

My former next-door neighbor, when she moved out, left me with about a quart of frozen “real” pumpkin that she had prepared the previous fall. That real pumpkin does make a difference in taste. But I haven’t done that yet. Maybe next year.

Pumpkin Spiced Cupcakes

Makes at least 2 – 3 dozen

  • 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 100% pumpkin
  • 1/4 to 1/2 cup sour cream, at room temperature
  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 .  (If you haven’t sifted it into a bowl, put it in a large bowl.)
  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 all above on low speed until thoroughly mixed, scrape bowl

6.  In a 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.  Makes a very thick 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.  A scoop is best, but you can use a spoon or spatula to fill cups. You can use small, regular or jumbo size tins; adjust baking time accordingly. I used smaller size and regular size with paper 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,  or dust lightly with confectioner’s sugar.

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2 Responses to Pumpkin…cupcakes!

  1. These are really putting me into a fall mood. If I can find canned pumpkin over here – I hear it’s not going to be easy – I’ll be a happy girl. I hope this finds you well. Mary

  2. LWSpotts says:

    Those sound simply divine!

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