Notes: I made everything as is, including weighing the exact amount of canned pumpkin and not a gram more. I doubled the recipe, meaning all ingredients. I cut the amount of cinnamon by half and substituted garam masala for the ginger and cloves. For a single recipe this means 1/2 tsp cinnamon and 1 tsp garam masala.
Prep time – 15 – 20 minutes, makes 12, cook time – 20 minutes, level – easy
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 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
3/4 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
1/2 teaspoon pure vanilla extract
1 1/2 cups (175 grams) confectioners (powdered or icing) sugar, sifted
Pumpkin Cupcakes: Preheat oven to 350 degrees F (177 degrees 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 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 350 degrees F (180 degrees 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.
Makes about 12 regular-sized cupcakes.