I love this time of the year! In fact, fall is my favorite season of all! I want to cook recipes that fill our home with the smell of fall. Recipes containing cinnamon, allspice and all those warm spices that make you want to curl up with a good book and a cup of coffee! The one smell that really says “Hey everybody! It’s Fall!” is Pumpkin. I want to add pumpkin to everything. And, I do! I add it to our morning smoothies, our pancakes, quick breads and soup. What we especially love and want this time of year is my yummy tasting Real Pumpkin Cupcakes With Real Pumpkin Frosting.
Just one (or two) Real Pumpkin Cupcakes with Real Pumpkin Frosting puts me in the mood for all things fall. Our daily pace slows, we begin putting the things of summer away, the days get shorter and plans begin for the gathering of family and friends for the holidays. Like music, certain foods evoke certain feelings. I get the feeling of home and hearth when fall arrives. I feel the need to get things in order for the winter months. It’s time to put the garden to bed for the winter, order pellets for the stove, and get the anti-freeze checked in the cars. It’s the time we prepare to hunker down for the long winter ahead. Rewarding myself with a treat of Real Pumpkin Cupcakes and coffee is all I can think about this time of year!
Real Pumpkin goodness!
I also think of the first fall holiday that comes along, Halloween. It’s the kick-off holiday to the fall season. I love to prepare Real Pumpkin Cupcakes with Real Pumpkin Frosting to take when we attend get togethers with friends, coworkers and family. These cupcakes say the exact same thing to all the people I serve them to… “It’s Fall!
I make these moist Real Pumpkin Cupcakes for Halloween AND Thanksgiving. I dress them up in a costume for Halloween and they always make everyone smile. The ones below are wearing Witches Hats. When I make Real Pumpkin Cupcakes for Thanksgiving, I top with little candy pumpkins or candy kiss acorns. Either way, Real Pumpkin Cupcakes with Real Pumpkin Frosting is the perfect dessert for the fall.
(BTW, I did not win a cupcake baking contest. The apron with the sign pinned to it IS my costume.)
Top with a chocolate cookie wafer and candy kiss to make the witches hats
Make ahead and freeze
- For the cupcakes:
- 1 cup all purpose flour
- 1 cup cake flour
- 3 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cardamom
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 4 eggs
- 2 cups sugar
- ¾ cup vegetable oil
- 1 15 oz can pureed pumpkin, not pumpkin pie filling
- For the frosting:
- 1½ cup heavy whipping cream
- 1 15 oz can pumpkin puree, not pumpkin pie filling
- 2 cups confectioners sugar
- Nutmeg or allspice or both
- For the frosting: Open one 15 oz can of pumpkin puree and scoop into a mesh colander to drain for 1-2 hours prior to making frosting. Transfer one cup of the drained pumpkin puree to a small bowl and stir in spices until well blended. Save remainder of the drained puree in the frig for another use.
- Pour heavy whipping cream into the bowl of a stand mixer. Using the whisk attachment, whisk until soft peaks form. About 2 minutes
- Add one cup of powdered sugar to whipped cream, whisk until completely incorporated
- Pour in the spiced pumpkin puree and blend on medium speed until mixed completely
- Add last cup of powdered sugar and whip on medium speed until peaks form. Do not over beat
- Place frosting in piping bag or bowl and refrigerate until ready to use
- For Cupcakes: Preheat oven to 350 degrees
- Triple sift all the dry ingredients and set aside
- In the bowl of a stand mixer, add eggs and sugar. Beat until frothy and light in color
- Add vegetable oil and beat until completely incorporated
- Add one 15 oz can of pumpkin puree and mix until just blended
- Pour sifted dry ingredients in ½ cup increments into the wet mixture and blend just until mixed on low-medium setting
- Fill lined baking tins ⅔ full and bake 16-18 minutes or until toothpick inserted in the center comes out clean
- Cool on rack for ten minutes, remove from tins and cool completely before frosting