Posted by A few years ago, I went through a serious “cupcake phase”. See my post on here for a full explanation…although I never opened a bakery, I did develop some pretty tasty cupcakes along the way. My first recipe for Orange Blossom cupcakes has been the most popular. Then came Coconut Cream, Chocolate Chiffon and Lemon Zest Blueberry. I still have more cupcake ideas yet to be developed so stay tuned! And check out this delicious pumpkin cookie recipe we used to make when I was young.
During the fall pumpkin is readily available making it the perfect time of year for pumpkin pies, cookies, cheesecakes, loaves, soufflés and of course, cupcakes. Check out this delicious pumpkin cookie recipe we used to make when I was young. Loaded with vitamin A and fiber, pumpkins are also low in calories, making them a tasty addition in pancakes, oatmeal and smoothies.
If you want to kick these cupcakes up a notch, use fresh pumpkin. It’s a little more labor intensive, but well-worth the effort. I’ve tested fresh pumpkin in many recipes and I’m here to tell you it tastes WAY better than canned. Information on how to prepare fresh pumpkin is included in my Root Notes below.
Topped off with Maple Cream Cheese Frosting and loaded with cinnamon, ginger, cloves and nutmeg, Harvest Pumpkin Cupcakes are moist and flavorful! As these cupcakes are baking just the smell makes them worth the effort. I hope you and your loved ones enjoy them as much as we do!
Harvest Pumpkin Cupcakes
- ¾ cup butter
- ¾ cup brown sugar
- 1 ¼ cups sugar
- 3 eggs
- 1 tsp vanilla or maple flavoring
- 1 ½ cups pumpkin puree
- 1 cup milk
- 3 ½ cups flour, sifted
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ¼ tsp cloves
Pre-heat oven to 350º. Bring butter, eggs and milk to room temperature (if you have time). Sift flour, baking powder, baking soda, salt and spices into a bowl; stir to combine with a wire whisk; set aside.
Cream butter until smooth; add sugar and continue creaming 2-3 minutes until light and fluffy. Add eggs, one at a time, mixing to after each. Mix in vanilla or maple flavoring and pumpkin until combined.
Add dry ingredients in 3 parts alternating with milk in 2 parts. Mix between additions until just combined, scraping down sides of the bowl with a rubber spatula. Be careful not to over-mix because that can make your cupcakes too dense and tough.
Using an ice-cream scoop, spoon a level amount of batter into cupcake papers. Bake for 18-20 minutes or until a toothpick comes out clean; makes 24-28 cupcakes.
High altitude baking: Set oven temperature to 370º and bake for about 14-16 minutes.
Maple Cream Cheese Frosting
- 3/4 cup butter
- 1-8 ounce block cream cheese
- 4 cups powdered sugar
- 2-3 T maple syrup
- Fresh grated nutmeg*
Cream butter and cream cheese until smooth. Add powdered sugar and mix until well combined. Add maple syrup to reach desired consistency. Frost cupcakes; top with fresh grated nutmeg.
Root Notes
- Carving pumpkins are too watery and stringy to use in recipes. Sugar Pie, Baby Bear and Cheese pumpkins are best for baking.
- Preparing fresh pumpkin puree:
Option #1-cut the top off the pumpkin; cut in quarters and scoop out seeds. Place face down on a cookie sheet and bake in a 375º oven until fork tender (about an hour). Allow to cool. Scoop pumpkin into a food processor and pulse until smooth. Add a little water if it is too dry.
Option #2-Scoop out seeds and remove the skin. Cut pumpkin flesh into small pieces; place in a sauce pan and cover with hot water. Boil until pumpkin is fork tender. Strain out the water and allow to cool. Process until smooth. Add a little water if puree is too dry. - You can also freeze fresh pumpkin in small zip lock bags to use throughout the year.
- Fresh grated nutmeg is incredibly good on these cupcakes. Just buy the little nutmeg seeds and a nutmeg grater. I got mine at “Cost Plus World Market” but you can also get them at other cooking stores, Walmart and Amazon. Believe me, it is well worth the extra effort!
- Fresh grated nutmeg is a great addition to many foods like my Beef Stroganoff, warm apple cider, pumpkin bread, yams, roasted veggies and so much more.
Family ~ Food ~ Roots 