It’s September! And yes, I know that it’s technically still summer. But when I was walking through the store and saw the first Halloween decorations, I suddenly wanted to bake something autumnal. And let’s be honest, what’s more autumnal than pumpkin spice?! I have yet to get my first pumpkin spice latte this year, but I thought, why not try to make pumpkin spice cupcakes? I have never baked anything like this before, let alone worked with pumpkin. But I thought I’d give it a try and share it with you!
- ~ For the cupcakes~
- 280 gr. plain flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 110g butter (at room temperature)
- 200g light caster sugar
- 5 tablespoons dark caster sugar
- 2 eggs (at room temperature)
- 180 ml. milk
- 250 gr. pumpkin, cooked and pureed
- ~For the frosting~
- 200 gr. cream cheese
- 50 gr. butter (at room temperature)
- 350 gr. icing sugar
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
For this recipe you can use either prepared pumpin purree, or a fresh pumpkin. I’m sure in some stores you can find tinned pumpkin puree. But since I couldn’t find any, I decided to work with a fresh pumpkin. In preparation for baking the cupcakes, I cut out the seeds, chopped the pumpkin in smaller pieces, and boiled it. Boil the pumpkin with minimal water, until soft. Then blend it until it’s a smooth puree.
Preheat the oven to 180ºC (350ºF). Line a cupcake tray with cupcake cases. I got 22 cupcakes out of this recipe, so you’ll need to either line two trays, or bake the two portions seperately, one at a time.
Sift the flour, pumpkin spices (cinnamon, ginger, nutmeg and cloves), salt, baking powder and soda bicarbonate in a bowl. Then, in a seperate bowl, mix together the butter and sugars until properly mixed. Add in the eggs, one at a time. Then stir in the pumpkin puree and the milk. Then slowly add in the dry ingredients, until fully incorporated. Try not to overmix it, as this will make the cupcake lose air. Add the mixture into the cupcake cases.
Bake the cupcakes for about 25 minutes, until they are golden brown.
Leave the cupcakes to cool completely. While they are cooling, you can start making the icing. The icing I used for this recipe is a cinnamon cream cheese frosting. Start by mixing butter and cream cheese together. Then add the icing sugar, a bit at a time. When the mixture is smooth, add the vanilla extract and the cinnamon. I used a piping bag to pipe the frosting onto the cupcakes. I’ll be honest, this was probably the first time I ever succeeded in working with a piping bag. But you can also just spread the icing right onto the cupcakes.
Then, the fun part, choosing your decoration! Of course, you could just leave your cupcakes the way they are, because they’ll definitely be just as delicious. But for mine, I decided to put a bit more effort into this. I roasted some pumpkin seeds and chopped them into small chunks. I sprinkled these over the frosting, along with some orange sprinkles.
The smell that baking these cupcakes brought into the house was so lovely. The whole kitchen smelled of autumn! And of course, the cupcakes themselves tasted soooo good. They are perfect for this time of year. It’s the perfect snack for a cozy night in, or even for a (Halloween) party! Let me know what you love to bake this time of year! Also, if you have any excess pumpkin, you could easily turn it into a nice soup.