Pecan and Pumpkin Halloween Cupcakes

Well hi! It’s Emlyn. Sorry for the two week mini hiatus – time just escaped me!

These cupcakes seem just perfect for a sweet autumn taste, with the pecans and the pumpkin. Yum!

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1 1/2 cups all porpoise flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp all spice
1 1/4 cups superfine sugar
1/2 cup vegetable oil
2 lightly beaten eggs
1/2 cup milk
1 cup pumpkin purée
1/2 cup chopped pecans

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Preheat oven to 350 degrees. Place 6 large paper baking cups in a muffin pan.

In a medium bowl, mix the dry ingredients (excluding pecans). In a large bowl, best the oil, eggs and milk. Stir in the pumpkin mixture. Combine the flour mixture into the pumpkin mixture, add pecans, and spoon into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove from pans to cool completely.

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So simple but so delicate! :)

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(thanks to 500 Cupcakes by Fergal Connolly)

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Pumpkin Spice Latte Cupcakes

Hey~! Emlyn here on this fine Sunday morning.

Pumpkin.

You hear this and you know it’s autumn.

It comes with thoughts of apples and pies and crunchy leaves in the road, along with chilly days and the craving of warm drinks and blankets.

And the wide, wide world of fall themed recipes.

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2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1/2 cup vegetable oil
1/2 cup buttermilk
4 large eggs
½ cup coffee or espresso, for brushing

For the frosting:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

For garnish:
Ground cinnamon
Caramel sauce

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Preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. To the bowl of an electric mixer fitted with a paddle attachement, add the pumpkin, granulated sugar, brown sugar, buttermilk and oil. Mix to combine. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners 2/3 of the way full. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.

For the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

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This doesn’t say how many this makes, but I would guess maybe around 2 dozen or so. :)

(thanks to x for the recipe)