These pumpkin cupcakes turned out to be a great way to use up the pumpkin I had left over from my previous Halloween baking exploits. The pumpkin makes the cupcakes nice and moist with a hint of spice, and the cream cheese frosting adds a great tang (as well as a second hit of sugar). Again, I think they would be much improved  by a few nuts.
I don’t have any great pictures of these. Because the frosting was a bit loose, I decorated them at work, where there is no natural light.
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Ingredients

Makes 12 cupcakes

  • 1 1/2 cups plain flour
  • 1tsp baking powder
  • 1/4tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1tsp ground cinnamon
  • 1/4tsp ground nutmeg
  • 1/4tsp ground ginger
  • 2/3cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup light olive oil or butter
  • 2 large egs
  • 3/4 cup pumpkin puree
  • 1tsp vanilla extract
  • 1/2 cup chopped nuts such as pecans (optional)

For the frosting

  • 8oz cream cheese, at room temperature
  • 1/2 cup butter, at room temperature
  • 2 3/4 cups icing sugar (I used muscavado icing sugar)
  • 1/2 tsp vanilla extract

This will leave you with some leftover frosting. I made my frosting with about 3/4 of the ingredients stated but it came out a bit loose and I’m not sure why.

Method

1. Preheat oven to 180C/350F

2. In a large bowl, cream both types of sugar and your butter or oil, until well combined.

3. Add the eggs one at a time, beating in between

4. Add pumpkin and vanilla

5. Slowly sift in the dry ingredients (including spices), continuing to mix between additions.

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6. Check out the autumnal beauty.
7. Divide the batter into a lined 12 hole muffin tin

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8. Bake in your preheated oven for 16-24 minutes, until a cake passes the toothpick test.

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9. Transfer to a wire rack to cool. Meanwhile, make your frosting. Cream together the butter and cream cheese until smooth. I used an electric hand mixer.
10. Mix in the vanilla and then the icing sugar until thick and smooth. If the frosting is a bit slack, chill in the fridge while your cupcakes cool.
11. Once the cupcakes are cool, pipe or spoon on your frosting. Combine them any way you like, I don’t judge.

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