Pumpkin season is full of amazing spices, scents and flavors. There’s nothing like roasting an entire butternut squash, blend it smooth and use all of it in delicious soups (try this Chicken and Autumn Vegetable Soup), pasta, desserts like these Pumpkin Cupcakes with Cream Cheese Frosting or hot drinks. You could also freeze the pumpkin puree. It’s so satisfying to see you’ve made different types of meals with the same ingredient as a base. If you don’t want to roast an entire pumpkin, half will be more than enough. Also, you can use canned pumpkin puree, but it won’t have the same fresh pumpkin flavour.
Ingredients in Pumpkin Cupcakes with Cream Cheese Frosting
In this pumpkin cupcakes you’ll need basic ingredients along that special homemade pumpkin puree. Plus, those winter inspired spices will make your house smell like a gingerbread house!
- Flour: This is the base of the cupcake batter.
- Baking Powder and Baking Soda: These help the cupcakes to rise.
- Salt, Cinnamon, Cloves, Nutmeg, Allspice, Ginger and Vanilla Extract: Lots and lots of flavour.
- Vegetable Oil: For a fluffy, moist crumble.
- Eggs: For moisture, structure and binding.
- Brown Sugar: It gives a lot more moisture than regular white sugar, plus it has more flavour.
- Pumpkin Puree: The whole purpose of these pumpkin cupcakes.
The pumpkin cupcake is incredibly moist, soft and fluffy. The fact that it’s ready in no time adds 10 points to Gryffindor. You only need to mix the dry and wet ingredients separately and then combine them together. Fill the cupcake liners ⅔ full so they’ll have a little bit of room to grow.
The pumpkin flavor in the cupcakes is so well balanced by the cream cheese frosting – there’s no need to add other spices in the icing. However, if you really want to jazz up your frosting you could add some cinnamon or pumpkin spice in the cream cheese composition or just powder the frosted pumpkin cupcakes.
Pumpkin Cupcakes with Cream Cheese Frosting
For the cupcake
- 125 g flour all-purpose
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 120 ml vegetable oil
- 2 large eggs
- 150 g brown sugar
- 225 g pumpkin puree canned or homemade
- 1 tsp vanilla extract
For the cream cheese frosting
- 225 g cream cheese room temperature
- 115 g unsalted butter room temperature
- 360 g powdered sugar
- 1 tsp vanilla extract
- ⅛ tsp salt
- To make the pumpkin puree – preheat the oven to 200°C. Slice the pumpkin in half, scoop out the seeds and the stringy flesh. Season lightly with salt and place the halves cut-side-down on a baking sheet lined with parchment paper. Roast until the flesh is soft, coming away from the skin and can be easily be pierced with a knife in the thickest part of the pumpkin, about 45 to 60 minutes. Cool until you can safely handle the halves, scoop the flesh into a food processor, working in batches if necessary. Process until smooth, about 3-5 minutes.
- Turn down the oven heat to 180°C. Line a 12-cup muffin pan with cupcake liners.
- Whisk flour, baking powder, baking soda, salt, ground cinnamon, allspice, ginger, nutmeg and cloves in a large bowl. Set aside.
- Whisk oil, eggs, brown sugar, pumpkin and vanilla extract until combined. Pour the wet ingredients over the dry ingredients and whisk until combined.
- Fill the cupcake liners 2/3 full with a spoon or a ice-cream scoop. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
- To make the frosting, beat on high speed the cream cheese and butter until creamy. Add powdered sugar, vanilla extract and salt and mix on low speed for 30 seconds, then on high speed for 2 minutes until the sugar completely dissolves. You can add powdered sugar to thicken the frosting if it's necessary.
- Frost cooled cupcakes with a piping bag. Store in the refrigerator.