You didn't think I forgot about the Pumpkin Everything challenge, did you? Eating and living healthy does not mean it shouldn't be delicious!
I found an excellent Pumpkin Cupcake recipe by Shelly Kaldunski. I made these cupcakes a few times, and every time they turned out delicious.
I remember when I was new at baking, the process felt a little overwhelming. For some time, I tried to either substitute the ingredient with another more familiar one, or skip a step all together. After a few tries, though, I developed a habit of dividing the baking process into a few steps and concentrating just on one step at a time. Before I knew, baking and frosting cupcakes was taking less than an hour of active work!
So, here is the Kaldunski's Pumpkin Cupcake recipe divided into 6 steps. Just follow the steps and you will have delicious cupcakes for desert. Here we go!
Tools you need:
Two medium size bowls
Measuring cups and spoons
12-cup muffin pan
12 paper liners
Medium ice-cream scoop
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
Pinch freshly grated nutmeg
1 cup canned pumpkin puree
1 cup sugar
1/2 vegetable oil
2 large eggs, at room temperature
1 cup pecans, toasted and coarsely chopped
Preheat oven to 350 Degrees and line a 12-cup muffin pan with paper liners.
In a medium size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
In another medium size bowl, whisk together the pumpkin puree, sugar, oil, and eggs.
Add the flour mixture and whisk to combine completely. Stir in the chopped pecans.
Let the cupcakes cool in the pan on a wire rack for 5 minutes, and then transfer the cupcakes to the wire rack and let cool completely.Buttercream. Can't go wrong!
Will write about everything you need to know about buttercream recipes first thing tomorrow morning...
xo, Zuma A.