Pumpkin... Cupcakes.

I pretty much like eating all things pumpkin. Pumpkin ravioli, pie, bread, mousse… cupcakes…. It’s the perfect translator of flavor and you can go sweet or savory with it. It’s a comforting sign that we’re well into the fall season too. Fall is my favorite. A symphony of colors and crunch of leaves at your feet. The taste of crispness in the air. The running around outside and getting flush cheeks.  It’s like a movie scene in my head. There’s a certain pep in your step as you walk down the street or run down a hill. Spring can do that to you too – but Fall has much better food associations for me. Soup, tea, roasted root vegetables, pies, squash, apples….. Cozy time.

But here’s the thing I find about pumpkin desserts – people tend to kill all the flavor by adding too much sugar. Then it just tastes like sweet mush – flavorless – bland – could be anything pie. That’s why I usually go for sweet potato pie over pumpkin – at least I’m guaranteed some flavor. Pumpkin is delicate and subtle. With the right combination of flavors you can let it shine - and don't you want your pumpkin to shine?! I’ve chosen three recipes to share that I think do this nicely.

This one I’ve been making for Tay Tea in Andes, NY and people have been asking for it – so I’ll do it first….(the rest will follow shortly)

For what it’s worth – my take on canned vs fresh pumpkin: I don’t find it makes a big difference when baking pies and cupcakes - and actually canned gives a more reliable result. I buy a nice organic canned pumpkin and it works great and saves me time.

I developed this recipe October 28, 2006 – I know this because it’s on my ChefTec recipe printout. So cute. (I get a kick out of these things) So, nine years later I haven't changed anything about it - which is rare - because I'm always changing things up. I tell you this so you know it's a keeper. And also so you know that in the nine years I've been making them I've never had anyone not like them!

Pumpkin Ginger Cupcakes

yield: about 18 regular sized

  • 6 ounces butter, melted and cooled (about 3/4 cup)

  • 1 cup sugar, organic

  • 1.5 cups pumpkin puree, organic canned

  • 5 ea eggs

  • 2.25 cups all purpose flour, organic

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1.5 tsp cinnamon, ground

  • 1.5 tsp ginger, ground

  • 1/4 cup ginger, crystallized and chopped

Melted butter, sugar and pumpkin puree in mixer with paddle attachment. Mix well. Add eggs one at a time and mix. Add dry ingredients and mix to combine (don't overmix - it makes tough cupcakes). Scoop batter into greased or paper-lined muffin tins for regular sized cupcakes - can also make mini's.

Bake at 325 for about 25 minutes - checking with a toothpick in center.

Cool and frost when cool if desired. These keep about 5 days. You can also freeze them.

You can easily make these vegan - substituting your vegan 'butter' of choice (earth balance soy free is what i usually use) and Ener-G egg replacer powder. I'll be posting some good vegan recipes soon, I promise.

You could keep these frosting free - or sprinkle with powdered sugar or cocoa powder. But if you'd like to ice them I keep it simple -

  • 1 pound butter

  • 6 cups sugar, powdered

  • dash of vanilla extract

  • dash of salt

  • 1/4 cup milk

Cream butter in a mixer with paddle attachment. Add rest of ingredients and beat well. You could also substitute a cup of the sugar with cocoa powder and make it a light chocolate frosting.

Now cozy up with a cup of tea and think about making these.... I swear it'll be worth it.

 

taylor fosterComment