Tag: pumpkin spice

baking

Just kidding, pumpkin spice…we love you!

wittychild

I had to go at least a little pumpkin-y while the season still permits, didn’t I? Don’t get me wrong, the apple bread is still firmly in my repertoire, but it’s nestled in there right beside pumpkin as an autumn-y bake.

I’ll keep it short and sweet, because Christmas crafting time is ticking away, and you’ve got better things to do than listen to me wax poetic about pumpkin, don’t you? Besides, this baking adventure wasn’t born out of sentimentality, but of pragmatism: I had a container of pumpkin in the fridge as well as half a brick of cream cheese, and I wanted to use them both up.

Over the years, I’ve mish-mashed a few pumpkin cupcake recipes together and honed the finished result until it was perfect. So without further ado, I present…pumpkin spice cupcakes with cinnamon-cream cheese frosting.

For the cupcakes:

  • 1 cup canned pumpkin
  • 1/3 cup canola oil
  • 1 cup granulated sugar
  • 1/4 cup milk* (see note)
  • 1 tsp. vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon (or more, if you’re a fan – I used a heaping teaspoon)
  • 1/4 tsp. salt
  • a pinch of ground nutmeg
  • a pinch of ground cloves
  • *NOTE: if you want these to be pumpkin spice latte cupcakes, you can dissolve 4 1/2 tsp. instant coffee in your milk. And if you want these extra-coffee flavoured, keep about 1/4 cup from your morning pot of joe set aside to brush on the tops of the cupcakes before frosting them.
  1. Preheat oven to 350°F, and line a 12-cavity cupcake pan with cupcake liners.
  2. In a medium-to-large bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the dry ingredients and stir until combined.
  3. Fill liners 2/3 full and bake for 20 – 24 minutes, or until a toothpick comes out clean. Let cool completely on a cooling rack before frosting. If you’re going the coffee route, it’s easier to brush the tops with it while they’re still warm-ish.

For the frosting:

  • 4 oz. cream cheese, softened
  • 1 tsp. cinnamon (attention, cinnamon lovers: my teaspoon was heaping to the point of being nearly 2 tsp.)
  • 2 to 3 cups powdered sugar, depending on desired consistency
  • 1 tsp. vanilla extract
  1. In a medium-sized bowl, beat the cream cheese and cinnamon on medium-high speed until smooth and well combined, about 2 minutes.
  2. Sift in the powdered sugar and beat until combined, adding more as needed to achieve the consistency you want.
  3. Add the vanilla and beat on high speed until well combined and creamy. Frost your cupcakes, and marvel at the flavour explosion.

If cinnamon isn’t your thing, these are also great topped with a whipped cream topping like I did here.

And now, back to holiday crafting. Thanks for looking! 🙂

baking

For when your blood type is pretty much “pumpkin spice”…

wittychild

It’s one of those terribly “basic” things to admit, but my heart beats a little faster when pumpkin spice latte season rolls around (it must be all that extra caffeine).  In my defense, my infatuation is strictly with the latte, and not the hundreds of other pumpkin spice-inspired items available.  I’ve carefully researched the coffee options, so you don’t have to.  From worst to best:

4. McDonald’s Caramel Pumpkin Spice Latte.  Their pumpkin spice latte used to be good, but the current iteration is far too sweet.  Add to that the general chaos and lousy service, and this is a hard pass.

3. Starbucks.  I think this might have been the original one, but it’s also really sweet and something else – I almost want to use the word “sludgy”, which is something your coffee should never, ever be.

2. Tim Horton’s.  This is saying something.  I’m not a fan of Tim’s overall, but their allegedly handcrafted latte is not wretched.  It doesn’t have a terribly strong pumpkin or spicy flavour, but it’s not gag-inducingly sweet, either.  If you want something warm, creamy, and soothing, this will take the chill off.  (Bonus: The Pumpkin Spice Iced Capp is surprisingly decent, if you can get past the idea of a cold pumpkin drink.  Just stay away from the whipped topping; that stuff could probably survive a nuclear bomb.)

1. Second Cup.  The ne plus ultra of pumpkin spice lattes.  I only wish there were more locations so that I didn’t have to brave the mall every time I want a fix.  These are flavourful and not too sweet, and if you haven’t tried one, you must.  You’ll never drink Starbucks again.

Ahem.  Given that kind of attention to these drinks, it’s probably not surprising that the recipe for Pumpkin Spice Latte Cupcakes from the Brown Eyed Baker called to me.  I cheated just a little bit and used my pumpkin cupcake recipe from Vegan Cupcakes Take Over the World as the base, only with the coffee and spices recommended by the BEB.

I used instant coffee instead of instant espresso powder because that’s what I had on hand.  I also used a bit more than the 4 1/2 teaspoons called for, because it’s not as strong as the espresso.  And although you certainly can dissolve 7 or so teaspoons of instant coffee in 1/4 cup of milk, you certainly should not taste it unless you want to never touch coffee again.  Bleh.  Luckily, by the time it’s mixed in with all the other ingredients, it just lends a nice coffee-ish flavour to the cupcakes without overpowering them.

PSC1

I topped them with the cream cheese whipped cream as suggested in the recipe, and oh: you can’t go wrong with that stuff.  It’s light and fluffy, but doesn’t deflate if it’s out of the fridge for longer than a few minutes.  I’ve probably mentioned this before, but if you have leftover whipped cream, it’s also excellent on toast or gingerbread, or eaten straight out of the container with a spoon.  I don’t judge.  Some caramel sauce and Saigon cinnamon sprinkled on top sealed the deal.

PSC2

They also release really nicely from their liners and stay moist.  Dry cupcakes are the worst!

PSC3

I made these over Thanksgiving weekend, and although I associate with a band of cookie fans, I have never seen a batch of cupcakes disappear so quickly.  This is one recipe that stays in the roster for next year – or, you know, next weekend. 🙂

Thanks for looking! 🙂