pumpkin cupcakes with cream cheese frosting

I can’t get enough of fall baking, and nothing screams fall baking quite like canned pumpkin! I have been dumping it into bars, smoothies, cakes, loaves and everything else I can get my hands on — because I know that before long, I will have to move on to gingerbread, peppermint and Christmas cookies.

I was planning on making pumpkin spice latte cupcakes; however, something didn’t seem right about pumpkin cupcakes without cream cheese frosting. So I ditched the whipped cream frosting and used my absolute favorite cream cheese frosting recipe. I left the espresso powder in the cupcakes — and it added a subtle, warm flavor to the finished product. The pumpkin, cinnamon, and clove create a tickling, spicy aroma that is uniquely autumnal.


I frosted them with a cute little swirl, and garnished each one with a candy corn. I plan on bringing these to my first baking club meeting on Thursday!
What’s your favorite fall flavor?
With love, Erica

pumpkin spice cupcakes
 
2 2/3 Cups all-purpose flour
2 Tsp baking soda
2 Tsp baking powder
1 Tbsp espresso powder
1/2 Tsp nutmeg
1 Tsp cinnamon
1/8 Tsp ground cloves
1 Tsp salt
1 Cup brown sugar
1 Cup granulated sugar
1 (15 oz) can pumpkin puree
1/2 Cup (1 Stick) butter, melted
1/2 Cup vegetable oil
4 Eggs
 
Preheat oven to 350 F. Line 24 cupcake tins with paper liners.

Whisk the flour, espresso powder, baking soda, baking powder, cinnamon,
nutmeg, cloves and salt together in a medium bowl. In the bowl of a
stand mixer fitted with the paddle attachment, combine the pumpkin, both
sugars. melted butter and the oil. Beat on medium-low speed until well incorporated
and smooth. Add the eggs one at a time, beating well after each
addition. With the mixer on low speed, add the dry ingredients in 2
additions, beating just until incorporated.

Divide the batter evenly among the liners, filling each about 3/4-full.
Bake for 18-22 minutes, or until the tops of the cupcakes spring back
when lightly pressed, and a toothpick inserted in the center comes out
clean. Transfer the pans to a wire rack and let the cupcakes cool for
5-10 minutes before removing them to the rack.

my favorite cream cheese frosting

  • 1/2 cup of shortening
  • 1/2 cup (one stick) unsalted butter @ room temp
  • 1 8oz bar cream cheese @ room temp
  • 1 Tbs. white vanilla extract
  • 2 lbs powder sugar
  • 1/2 tsp salt
  • 1 tsp white vinegar

Instructions

Cream together shortening, butter, and cream
cheese until nice and smooth. Add vanilla and vinegar into mixture and combine. Sift
together sugar and salt, and slowly add to shortening, butter &
cheese mixture. Make sure that all sugar is incorporated. Enjoy!

gingerdoodles

Today I wore long sleeves on my morning run, and leaves crinkled under my feet. It’s getting cooler around here. When it starts to get chilly, nothing warms the heart quite like ginger and cinnamon.

Ginger has that nice, sharp bite that reminds me of crisp, fall air.
Cinnamon has that warm, homey quality that reminds me of thick, woolen blankets.
When put together in the form of a cookie, they become an unbelievable hybrid of pricklygingersnaps and doughy snickerdoodles. Behold the gingerdoodle. 

The strong flavor of a molasses ginger cookie is countered by the soft, sugary flavor of the snickerdoodle. After being rolled in cinnamon sugar, they are baked until crispy on the outside and chewy on the inside. All I want to do is cuddle up in some blanckets, brew a pot of tea and devour some of these soft, chewy cookies for a while.

With love,
Erica

P.S. These would be great cookies to make for the holiday season! They are festive and stay chewy for days!

Snickerdoodle Dough
1/2 cup shortening
3/4 cup granulated sugar
1 egg
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cream of tartar
1 tablespoon cinnamon + 3 tablespoons granulated sugar for rolling cookies in
Cream
together shortening and sugar. Add egg and vanilla and mix well, until
creamy. Add flour, baking soda, salt, and cream of tartar and mix until
combined. Dough will be a little of crumbly, but it’ll come together
when you roll it into balls.
Combine cinnamon and 3 tablespoons of sugar in a small bowl and set aside for rolling dough in.

Gingersnap Dough

3/4 cup shortening
1 cup granulated sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1/4 cup granulated sugar for rolling cookies in
Cream
together shortening and sugar. Add molasses and egg and continue
beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and
mix until combined, scraping down the sides of the bowl as needed.
Put 1/4 cup sugar in a small bowl and set aside for rolling dough in.
Preheat oven to 350°F. Lightly grease baking sheets with no-stick cooking spray and set aside.
Roll
a small amount of gingersnap dough into a ball and toss in granulated
sugar. Roll a small amount of snickerdoodle dough in a ball and toss in
cinnamon-sugar.
Place both doughs together and gently roll or squeeze together (it
worked best if I kneaded the snickerdoodle dough in my hand a few times
before rolling both doughs together since it’s a  thicker consistency
).
Place
on baking sheets and bake for 9-11 minutes. Remove from oven and allow
to cool on baking sheets for 2 minutes before moving to cooling racks.
Source: A Year of Cookies.