A special thanks to Good Cook for the bakeware and kitchen tools I received to create
a delicious recipe for pumpkin spice cupcakes.
This fall, I’ve been going a little crazy when it comes to pumpkin.
But who isn’t, right? It’s that time of year. Pumpkin EVERYTHING.
I’m all for it.
Pumpkin Spice Cupcakes with Buttercream Frosting
Since I have a strong love of pumpkin, I’ve naturally tried to get my family to share in this love, so that we can enjoy more pumpkin-laden foods together. Honestly, I’m surprised by how easy it has been this year. π
But I shouldn’t be. Because who doesn’t want to eat pumpkin spice cupcakes with homemade buttercream frosting?
That’s right. They most certainly do.
Good Cook Bakeware
This week, I threw caution to the wind and made a huge mess in the kitchen baking with my boys. We made a big batch of pumpkin spice cupcakes using Good Cook bakeware.
And they turned out beautifully.
I actually compared the cupcakes made in the Good Cook pan to cupcakes made in one of my older muffin pans, and the ones baked in the Good Cook pan turned out superior in shape and size compared to the ones baked in my old pan. Those came out wider and flatter, but they still tasted amazing, which is what really counts.
Here’s the recipe:
Ingredients
- 2-1/2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 12 tablespoons unsalted butter, melted and cooled
- 2-1/2 cups sugar
- 4 eggs
- 1-1/4 cups pumpkin puree
- 1 cup buttermilk (I used 1 cup of almond milk combined with 1 tablespoon of vinegar -- left standing for 5-10 minutes)
Instructions
- Adjust an oven rake to the middle position, then preheat the oven to 350 degrees.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, cinnamon, ginger, baking soda, and sea salt. Set aside.
- In a separate large bowl, whisk together the butter and sugar, then adds eggs one at a time, whisking after each addition. Add the pumpkin puree to the mixture, then slowly whisk in the buttermilk.
- Slowly whisk the wet ingredients into the dry ingredients just until combined.
- Line muffin pans with cupcake liners and fill the cupcake liners about two-thirds full with batter.
- Bake for about 20-25 minutes.
- Cool completely, then frost with buttercream frosting (see recipe below).
Buttercream Frosting Recipe
While the cupcakes are scrumptious on their own, the buttercream frosting makes them even better. I think you’ll love this recipe. It’s easy to whip up, and takes just a few ingredients.
Here’s the recipe:
Ingredients
- 2-1/2 cups powdered sugar
- 1 stick of butter, softened
- 1-1/2 teaspoons vanilla extract
- 2-3 tablespoons almond milk
Instructions
- In a medium sized bowl, stir ingredients together until incorporated.
Have you ever baked pumpkin cupcakes? What’s your favorite way to use pumpkin in a recipe?
I LOVE pumpkin too! Every fall, I go a little crazy with all the pumpkin food and drink…pumpkin coffee, muffins, pie, bread…you name it, I eat it!
This recipe looks like something I need to add to my repertoire π