Pumpkin Week: Pumpkin Pie Cupcakes

elcome to the first annual Pumpkin Week! Pumpkin is such an exciting flavor to work with any time of year, but especially during the November and December holidays. I want to spend at least some time - 3 days, anyway - exploring some pumpkin themed deliciousness. It's less scary than Shark Week, its Pumpkin (Three-Fifths) Week!

Jamie and I exchanged many an e-mail about pumpkin cupcake recipes. I was woefully unprepared to help her with an upcoming baking project, so I went digging on the interwebs. What I found on Cake Central turned out to be an incredibly delightful treat. After decorating these cuties, Jamie and I retreated to the comfy couches and chit-chatted about all sorts of life's best; punctuated, of course, by lots of "mmmm"s and a few "whoa"s. We knew right away this recipe was a hit!

Pumpkin Pie Cupcakes
submitted by corpsequeen



Ingredients

* Cupcake ingredients:
1 1/2 cups flour
1tsp baking powder
1tsp baking soda
1tsp salt
1 1/4 tsp cinnamon
1/2tsp nutmeg
1/4tsp ground cloves
3 eggs
1 cup pumkin puree
1/2 cup canola oil
1 cup sugar

———————————–
Pumkin Pie Buttercream ingredients

1 cup soft butter (I used unsalted sweet cream)
3 cups powdered sugar
1/4tsp powdered ginger
1/4tsp ground cloves
1/4tsp ground nutmeg
1/2tsp cinnamon
1/2tsp vanilla

*pumpkin pie spice can be substituted for all spices*

Instructions

Pumkin Pie Cupcake Directions:
1. Preheat oven to 350F.
2. Sift together flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, and cloves.
3. In a seperate bowl mix eggs, pumpkin, and canola oil.
4. Combine wet and dry ingredients, careful not to over mix!
5. Bake for 12-22 minutes until toothpick comes out clean.

Pumpkin Pie Buttercream directions:
1. Whip butter until soft and even then add spices while mixing on low.
2. Add powdered sugar slowly, one cup at a time until combined.
3. Beat on medium for 2 mins.
4. Add vanilla and milk if necessary to achieve the right consistency.