Pumpkin Cupcakes Tested Recipe

By Meals_by_Mel

Ingredients

• 1 cup (110 grams) pecans
• or walnuts or English Toffee Bits

Details

Servings 1
Cooking time 10mins
Adapted from joyofbaking.com

Preparation

Step 1

These Pumpkin Cupcakes are
a great way to enjoy pumpkin. They are moist and flavorful with pumpkin
puree and ground cinnamon, ginger and cloves and once the cupcakes have
sufficiently cooled, each one is frosted with a tangy cream cheese
frosting and a sprinkling of chopped nuts or English Toffee Bits. I like to serve
these cupcakes after a casual Fall or Winter meal but I think they would
also make a nice addition to your Thanksgiving baking.

,
a collaborative cookbook with Michael J Rosen, Share Our Strength (an anti
hunger organization) and culinary chefs from all over the country. This
particular recipe comes from Joanne Chang, owner of 'Flour', a bakery and
cafe in Boston. Now, I have changed her recipe a bit. Her recipe calls for
a 9 inch (23 cm) loaf pan instead of what I decided to use, a 12-cup
muffin pan. After the cupcakes are baked and left to cool, the frosting is
prepared. This entails beating the cream cheese with butter, vanilla
extract, and confectioners (powdered or icing) sugar until you have a
smooth and fluffy frosting. The frosting can either be piped or spread on
top of each cupcake. The finishing touch is to sprinkle some toasted and
chopped walnuts or pecans or English Toffee Bits.

Preheat oven to 350 degrees F (177

degrees C). Place rack in the middle of the oven. Line 12 muffin cups with

paper liners or

spray each cup with a non stick vegetable spray.

In the bowl of

your electric mixer, or with a hand mixer, cream the butter and sugar until

light and fluffy. Add the eggs, one at a time, beating well after each addition.

Beat in the vanilla extract.
Scrape down the sides of the bowl.

With the mixer on low

speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning

and ending with the flour mixture.

Place

in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a

toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to

cool.

: In the bowl of your electric mixer, or with a hand mixer, beat the
cream cheese until smooth. Add the butter and beat until incorporated and
smooth. Add the vanilla extract and confectioners sugar and beat until fluffy
(2-3 minutes). Pipe or spread the frosting on the cupcakes. Sprinkle with
toasted and chopped nuts or English Toffee Bits.

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of
the oven.

Place the nuts on a baking
sheet and bake for about 8 -

Makes about 12
regular-sized cupcakes.