I love fall in Texas. The weather is perfect, people are happy and the food just seems to taste better. I love the flavor of pumpkin. Pumpkin pie, pumpkin bread, pumpkin cake…I just love it. Every year, however, there seems to be a canned pumpkin shortage (guess I’m not the only one that loves me some pumpkin!) so when I came across this recipe, I immediately went to the store and bought my pumpkin…we’ll just say that there will be no pumpkin shortage in this house this year!
A dinner was planned with my very best girlfriends and I knew that would be the best place to try out this recipe. These cupcakes were delicious! Lane said they were some of the best he’s had. They are moist and flavorful and just perfect. I will be making them again very soon!
Pumpkin Spice Cupcakes from Martha Stewart via Sing for your Supper
*Makes 32 cupcakes (I halved the recipe, because Lord knows we don’t need 32 cupcakes in our house!)
4 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1 Tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 Tablespoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin (not pie filling)
Cream Cheese Frosting
Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.
With an electric mixer on medium-high speed (I used my stand mixer with paddle attachment), cream butter and brown sugar until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.
Divide batter evenly among lined cups, filling each three-quarters full.
Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.
Frost with cream cheese frosting, if desired.
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