It's fall here in Michigan and the air is cooler, the nights are arriving just a little earlier and I had a serious craving for something with pumpkin. These cupcakes turned out so light, moist and fluffy inside. Paired with a nice cream cheese frosting, it certainly satisfied any pumpkin craving!
I also have to share this over-the-top "review" from an anonymous coworker after eating one of my cupcakes. It really cracked me up!
"The smooth cream cheese frosting was delicate, bringing back memories of a simpler time in the world of baking (before ace of cakes). The pumpkin cake was light and airy, while still being the appropriate consistency we’ve all come to expect from a fall treat. The combination of frosting and cake in each bite was delectable! While some conspiracy theorists are suggesting this was in fact the work of Betty Crocker or Sarah Lee, any educated palate can tell that these cupcakes are solely the work of Shawna."
It's kind (in a hilarious way), but Martha gets all the credit for these. :)
Recipe courtesy of Martha Stewart
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. coarse salt
- 1 tsp.ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. ground allspice
- 1 c. packed light-brown sugar
- 1 c. granulated sugar
- 1 c. (2 sticks) unsalted butter, melted & cooled
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
- Preheat oven to 350 degrees. Line cupcake pans with paper liners. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg & allspice; set aside.
- In another bowl, whisk together brown sugar, granulated sugar, butter & eggs. Add dry ingredients, & whisk until smooth. Whisk in pumpkin puree.
- Divide batter evenly among liners, filling each halfway. Bake until tops spring back when touched & a toothpick inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool. Frost with your favorite cream cheese frosting.