Pumpkin Cupcakes

12:09 PM

healthy pumpkin cupcake without frosting

Recently, I shared my pumpkin spice mix with you, and how I stock up on pumpkin purée to make pies and cakes with it later on. You can go back and read it here.

I already made one big batch of Pumpkin cupcake, and these are the type that freeze really well, so don't be afraid to make a lot. I put them in ziploc bags and toss them in the freezer, then take as many as I need out, at room temperature, they will take about an hour to thaw completely. They are adapted from a recipe I found at "mybakingaddiction.com" last year. The original recipe calls for a lot lot more sugar than I use in my take on it, and I dont do the cinnamon cream cheese frosting on top. I am sure the frosting would be great for a special occasion, or an afternoon tea with friends, but otherwise it is really heading for a sugar overkill.

Here is how I made them instead

2 cups flour (maida)
1tsp baking soda
1tsp baking powder
1 1/2 tsp cinnamon powder
1 tsp dry ginger powder
1/4 tsp nutmeg
1tsp pumpkin spice
1/2 cup brown sugar
1/2 cup caster sugar
1 cup salted butter (if using unsalted, add 1tsp of salt to the batter)
4 eggs
1 1/2 cup pumpkin purée

1) Preheat the oven to 180 degrees Celsius. Sift the dry ingredients (flour, baking soda, baking powder and spices) in a bowl and set aside.

2) In a large mixing bowl whisk the butter and sugar together until you obtain a creamy texture (much faster if you use an electric beater). Add the eggs and continue beating to get a smooth batter. Add the dry ingredients and mix in with a big spoon or a baking spatula until everything is mixed together. Add the pumpkin purée and mix again to combine.

3) Line a muffin tray with cupcake paper liners and fill them with the batter until they are filled a little over the half way mark (do not fill to the brim, they will rise while cooking). Bake them for about 20-25 minutes, you can test them to see if they are baked to the centre by inserting a toothpick in the middle, if the toothpick comes out clean, your cupcakes are cooked. Transfer to a wire rack to cook completely.

That recipe makes about 22-24 cupcakes depending on how large your muffin trays and paper liners are. As I said they freeze really well too, so just put 4-5 of them in a small ziploc bag once they have cooled down and put them in the freezer. Don't microwave them to bring them back to room temperature, it will like all cakes make them feel rubbery in texture, simply leave the cupcakes to thaw at room temperature for an hour and they will be tasting as fresh and moist as when freshly baked.

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