Pumpkin cupcakes

With some leftover pumpkin puree, I've decided to make some pumpkin cupcakes. You can say I'm mad over puuuuummmmppppkkkiiinnn! :P

Recipe and method adapted by Joy of Baking.

12 servings

• 1½ cups (195 grams) all purpose flour 
• 1 teaspoon baking powder 
• ½ teaspoon baking soda 
• 1 teaspoon ground cinnamon 
• ¼ teaspoon ground ginger 
• ¼ teaspoon ground cloves 
• ½ teaspoon salt 1/2 cup (113 grams) unsalted butter, room temperature 
• 1 cup (200 grams) granulated white sugar 
• 2 large eggs 
• 1 teaspoon pure vanilla extract 
• ¾ cup (180 ml) solid packed, canned pumpkin puree 

Cream Cheese Frosting:

• 4 ounces (113 grams) cream cheese, room temperature 
• 2 tablespoons (30 grams) unsalted butter, room temperature 
• ½ teaspoon pure vanilla extract 
• 1½ cups (175 grams) confectioners (powdered or icing) sugar, sifted 

Method:

• Preheat oven to 180°C. Place rack in the middle of the oven. 
• Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray. 
• In a large bowl, sift together the flour, baking powder, baking soda, ground spices, and salt. 
• In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. 
• Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. 
• With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. 
• Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. 
• Place on a wire rack to cool. 

Cream Cheese Frosting:

• In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 
• Add the butter and beat until incorporated and smooth. 
• Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes). 
• Pipe or spread the frosting on the cupcakes. Sprinkle with toasted and chopped nuts or English Toffee Bits. 

To toast nuts: Preheat oven to 180°C and place rack in the center of the oven. Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.

With cream cheese frosting

Santa Claus is coming to town...... soon 

Drizzling with cream cheese frosting.... gosh. <3

I super love taking photos with the food sitting inside the fridge. 

It just make the whole thing so beautiful and delicious. Haha!

Recipe can be found here: Joy of Baking - Pumpkin Cupcakes.

Enjoy!

Pumpkin Bread

Method and recipe adapted by Joy of Baking. 

(I'd tweaked the recipe's ingredients to one loaf and omitted the cream cheese filling.)

• 225 grams all purpose flour 
• ½ teaspoon baking powder 
• ½ teaspoon baking soda 
• ¼ teaspoon salt 
• 1 teaspoons ground cinnamon 
• ¼ teaspoon ground ginger 
• 1/8 teaspoon ground cloves (optional) 
• ½ cup (120 ml) chopped nuts (pecans or walnuts) 
• ½ cup (120 ml) chocolate chips 
• 2 large eggs, room temperature 
• 1 cup (200 grams) granulated white sugar (I added 100g of sugar instead of 200g)
• ½ cup (113 grams) unsalted butter, melted and cooled to room temperature 
• 213 grams of pure pumpkin puree 
• 60 ml of water 
• 1 teaspoon pure vanilla extract 

Method:

• In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices. 
• Stir in the chopped nuts and chocolate chips. In another large bowl, whisk the eggs until lightly beaten. 
• Add the sugar and melted butter and whisk to combine. Whisk or stir in the pumpkin, water, and vanilla extract. 
• Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough. 
• Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is okay). 
• Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use. 

Fresh ingredient: Pumpkin

Steam the pumpkin for few min and let it cool before we mash it.

Nice pumpkin puree

Ready to bake!

End product

Close up shot of the texture (The bread contains chopped walnuts and chocolate chips)

I've omitted out the cream cheese filling. This recipe is good for pumpkin lover. :)

Recipe at Joy of Baking - Pumpkin Bread.