Thanksgiving just wouldn’t be Thanksgiving without a great, homemade pumpkin pie.
At least, that’s what we’re told. But when you’re looking at a great spread, complete with desserts, a little light changeup is nice.
I’ve been having a great time this year making some fantastic cupcake and buttercream combinations. So for Thanksgiving, I thought why not try that changeup, and switch away from a pumpkin pie to a nice pumpkin cupcake?
In baking, pumpkin can have a subtle flavour. Normally I would mix and match complementary frosting with the cupcake, but that might run the risk of the pumpkin cake itself being overpowered by the sweetness of the frosting. To fix this, I stuck with pumpkin spice for the frosting as well.
Definitely the right call!
If your spices have been around for a while they can lose some of their potency. Make sure you taste your frosting, and add a dash more spice at a time until it has the taste you’re looking for. Don’t overdo it, but don’t be afraid to add more if it doesn’t say “pumpkin spice” when you try it!
This is my first foray into making up a baking recipe completely from scratch, and it turned out exactly as I had hoped. Considering my dad and Steve couldn’t stop eating them I’d say the reviews are pretty good too! I’d love for you to try them out and let me know what you think!
Pumpkin Spice Cupcakes
- 3 cups cake and pastry flour (sifted)
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp pumpkin spice
- 1 ⅓ cup milk
- ½ cup vegetable oil
- 2 large eggs (room temp)
- 2 tsp pure vanilla extract
- ⅔ cup pumpkin pureé
Preheat oven to 325 degrees Fahrenheit. Line cupcake tin with liners and set aside.
Whisk to combine dry ingredients (flour, sugar, baking powder, baking soda, salt, pumpkin spice)
In the bowl of an electric mixer, whisk to combine wet ingredients (milk, eggs, vegetable oil, vanilla, pumpkin pureé)
Add dry ingredients to the bowl of the electric mixer. Mix on low speed to combine, then increase speed to medium/high for one minute. Scrape sides of bowl and mix again for another 10-15 seconds. Batter will be thin.
Fill cupcake liners just a little over half full. To make sure you have an even fill, a large ice cream scoop to fill your cupcake liners works wonders.
Place in the oven and bake for 23-27 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
Remove cupcakes from tin immediately and let cool completely on a wire rack before frosting.
Pumpkin Spice Buttercream
- ¾ cup unsalted butter (room temperature)
- 4-6 cups icing sugar
- ½ tsp pumpkin spice
- 6 Tbsp whipping cream
- 2 Tbsp pumpkin pureé
- 1 tsp pure vanilla extract
Mix the pumpkin pureé and whipping cream in a separate bowl. I use a ramekin. Set aside.
Beat the butter, pumpkin spice, and 2 cups of icing sugar with electric beaters or using a stand mixer fitted with the paddle attachment, until blended.
Add the pumpkin pureé/whipping cream mixture and vanilla and beat in.
Add 2 more cups of icing sugar, beat on low speed until combined, and then beat on medium/high speed until light and fluffy. Feel free to add more icing sugar as needed until the buttercream holds its shape when the paddle attachment is lifted.
Pipe your frosting onto the completely cooled cupcakes.