Ultimate Pumpkin Cupcakes

Yields 10-12 cupcakes.

• Prep time: 30min
• Cook time: 30min
• Total time: 1h
• Difficulty: Basic

Instead of butter, this recipe calls for oil, which results in super light and moist cupcakes. You can use canned pumpkin puree or make your own. Candied pepitas are optional, but they add a nice crunch and go well with the cupcakes. The candied pepitas make more than you’ll need for the cupcakes, but they keep well and can be served as a snack.

For the cupcakes.

Ingredients:

• 140g flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 2 eggs
• 80g sugar
• 80g light-brown sugar
• 60ml neutral oil
• 200g pumpkin puree

Directions:

Preheat the oven to 350°C. Prepare a cupcake pan with paper liners. In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a large mixing bowl, combine eggs, sugar, light brown sugar, and oil. Mix in the dry ingredients until smooth. Blend in the pumpkin puree. Fill each liner halfway with the batter. Cook for 20 minutes, or until a wooden skewer comes out clean. Transfer the cupcakes to a wire rack to cool completely.

For the cinnamon cream cheese frosting.

Ingredients:

• 200g cream cheese, at room temperature
• 55g butter, softened
• 5 tablespoons powdered sugar
• 1 teaspoon cinnamon

Directions:

In a mixing bowl, combine cream cheese and butter. Beat with an electric mixer until pale and smooth. Beat in the icing sugar gradually until combined. Finally, stir in the cinnamon.

For the candied pepitas:

Ingredients

• 1 egg white
• 180g pepitas
• 3 tablespoons white sugar
• 3 tablespoons brown sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Directions:

Preheat the oven to 180 degrees Celsius. Using parchment paper, line a baking sheet. Whip the egg whites until they are frothy. Mix in the pepitas until they are all evenly coated. Combine the sugars, salt, cinnamon, and nutmeg in a separate bowl. Pour the mixture over the pepitas and thoroughly mix until the pepitas are evenly coated. Spread evenly on a baking sheet lined with parchment paper. 10 minutes in the oven. Once halfway through, give it a good stir. Allow to cool completely before breaking apart any pieces that have become stuck together. Keep it in an airtight container. Serve as a topping for cupcakes or as a snack.

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Commentary.

I suppose it’s pointless to mention that I’m way behind schedule. It’s already quite clear. A pumpkin recipe two weeks after Thanksgiving and deep into the Christmas season?! It’s nearly unforgivable. However, certain mitigating circumstances must be considered. Winter hasn’t arrived yet, so I can keep posting fall recipes for another two weeks. Ha!

This fall, I had some pumpkin trouble, followed by a run of bad luck, and then a process of trial and error, finally triumphing with this cupcake recipe. As Shakespeare once said, “all is well that ends well.” I’ll spare you the specifics. All you need to know is that I eventually made the fluffiest pumpkin cupcake ever.

In my opinion, this is the ultimate pumpkin cupcake recipe. I substituted sunflower oil for butter and actually reduced the amount of fat in the recipe, resulting in a beautifully light and fluffy cupcake. I also increased the amount of pumpkin puree in the batter and made sure the cupcakes did not overbake. They were extremely moist and tender. Just right.

So here’s what I propose: take the ultimate pumpkin cupcake and top it with luscious cinnamon cream cheese frosting and addictively sweet and crunchy candied pepitas. Then, settle into a soft and cozy armchair in front of an open fireplace, bite into the fluffy treat, and enjoy the last days of autumn.

Thank you!