J'aime l'automne (I love the Fall). The weather, the colors, the clothes, and especially Fall foods - pumpkins and butternut squash top the list. These pumpkin cupcakes are so delicious you'll want to make them throughout October and November. They are the perfect Fall dessert. The pumpkin purée adds a nice earthiness to the cake and the rich cream cheese frosting is sweet and tart - it's a great compliment. The crunchy, sweet pumpkin seeds are an ideal topper, making a delightful palate combination of soft, creamy and crisp. Mason and Gabrielle love them and I think these cupcakes will help them acquire a taste for pumpkin, squash and other Fall flavors and spices. I made mini versions for Mason's soccer team as an after game snack and the kids really enjoyed them! If you make these cupcakes, they will definitely become a Fall dessert staple in your home. Enjoy and Happy Fall!
|My favorite brand.|
|Gabby loves the mini version.|
Any good recipe starts with quality ingredients and the pumpkin purée from Farmer's Market is my favorite. It's organic, the can liner is BPA free and it's verified non-GMO. It doesn't get much better than that!
I made a version of these cupcakes in Mason's pre-school class last year. Contrary to the date on the photo, this was taken last Fall before we moved. We loved this class. Mason's teachers Ms. Courtney and Ms. Robin were wonderful! We miss them a lot. Kids are so interested and excited about cooking and baking. They love to learn about the ingredients and what they do. I love the curiosity.
*This recipe is very easy to make dairy free. Just use traditional frosting instead of cream cheese and Earth Balance sticks in the cake and frosting as well. I am still working on the egg free version.
|Mason's class last year. He is right next to me.|
|Two of Mason's friends, Kayla and Brooke.|
2 1/2 cups gluten free baking mix - I like Bisquick
1 teaspoon ground cinnamon, plus extra for dusting the top
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
2 cups granulated sugar
1 stick unsalted butter, room temperature
3 extra large eggs, separated and at room temperature
1/4 cup 2% plain greek yogurt, room temperature
1 - 15 oz. can pumpkin purée
8 oz. cream cheese, room temperature
1/4 cup unsalted butter
3 cups powdered sugar
Candied Pumpkin Seeds
1/4 cup fresh pumpkin seeds, cleaned
1/4 cup brown sugar
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1 tablespoon freshly squeezed orange juice
- Preheat oven to 350 degrees F and line two traditional cupcake trays with liners.
- In a medium bowl mix the GF flour/baking mix, cinnamon, nutmeg, salt, baking powder, and baking soda and set aside.
- In the bowl of a stand mixer, with the flat beater attachment, combine the butter and sugar and beat until light and fluffy.
- Next add the eggs yolks one at a time (reserve the whites) and then add the vanilla. Mix until well incorporated.
- Then add the pumpkin and yogurt and mix until just combined.
- Slowly add the dry ingredients and mix until just combined. I always take a spatula halfway through and scrape the bottom to make sure all of the ingredients are getting incorporated.
- Meanwhile, take the egg whites in a medium sized bowl, and with a handheld mixer beat the whites until stiff peaks form.
- Gently fold the whites into the pumpkin mixture (don't over mix) and fill the liners 3/4 full.
- Bake for about 20-22 minutes and the tops are golden
- Remove from the oven and let them cool completely
-In a stand mixer with the flat beater attachment, combine the cream cheese and butter and mix until combined. Next add the powdered sugar and mix well. 2-3 minutes. The frosting should have some consistency to it and not be too soft. You can spread on the cupcakes with a knife or pipe on with a pastry bag. Either way it's delicious, just make sure the cupcakes are completely cool :)
Candied pumpkin seeds
- Combine all ingredients in a bowl and mix well making sure all of the seeds are covered with the mixture.
- Line a baking sheet with aluminum foil and spray with non-stick spray. Dump the seeds onto the baking sheet and bake at 250 degrees for 30-35 minutes. Remove from the oven and let them cool completely. They will become hard. When the cupcakes are ready to be finished after frosting, I break off a small cluster on the top of each cupcake. After the seeds go on, I sprinkle the top with a little cinnamon.
*Makes at least 24 cupcakes. You can always freeze extra dough in an airtight container for three months.
*If you want to cut down on the sugar, these are delicious without the frosting as well!