For my fall dinner I made these pumpkin cupcakes that I adapted from this recipe. The frosting was from this recipe. They turned out awesome. I think the best cupcakes I ever made. Not too sweet, a little crunch. Perfect.
You need -
1 cup flour
1tsp baking poweder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 teaspoon ground ginger (I used fresh)
1/2 tsp pumpkin pie spice (original recipe asks for allspice)
1/4 tsp nutmeg
1 cup pumpkin puree
1 cup sugar
1/2 cup vegetable oil (I always use olive oil...)
2 large eggs
1tsp. vanilla extract (always use the real stuff)
1/2 cup chopped pecans
PREHEAT TO 350 degrees
1. Mix flour, baking powder, baking soda, salt, and spices
2. Add in pumpkin, sugar, oil, eggs, and vanilla.
A lot of time people will mix dry and wet separately, then combine later. I don't really want to dirty TWO bowl (lazy), and it always works out just fine for me.
3. Stir in pecans. I crushed mine even smaller in the blender before adding.
4. Scoop into lined cupcake pan about 3/4 full.
Bake for 22 minutes. Let them cool for a bit, take them out of the pan, then cool them completely.
FOR THE FROSTING
1 stick of col unsalted butter
1 8oz pack of cream cheese
4 cups powdered sugar
2 tbsp of REAL maple syrup
1 tsp vanilla
1 tbsp of cold heavy cream
Mix it all together. I used my stand mixer with the whisk attachment. Worked wonderfully.
The frosting can be put on the cupcakes any way you like. I used a pastry bag.
Finally, top with whatever fall decorations you like.
Here are mine.