Pumpkin Spice Cupcakes

TGIF!! I don’t think I’ve ever been so excited for the weekend. But man, brrr.. it’s getting cold up around here, and I don’t like it. I’ve heard rumblings of possible snow? Not cool. As I was studying yesterday morning, my brain wandered around to food. What I should make today. Something sweet? Something succulent? Something rich? I ended up deciding between chicken wings and pumpkin spice cupcakes. I went with the latter. For some reason, perhaps due to senior year stress, I was definitely craving something sweet. Filled with the classic and aromatic fall flavours; cinnamon, nutmeg and cloves with a hint of pumpkin, these cupcakes are sure to boost your spirits when you’re feeling a little blue about the autumn weather. Bake up a batch of these, and in an instant you’ll be embracing the fall, and your new pumpkin treats!

Pumpkin Spice Cupcakes (makes 24 large cupcakes)
Recipe adapted from: Annie’s Eats

Ingredients

For the cupcakes:
2 ⅔ cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ scant tsp. ground cloves
1 tsp. salt
¾ cup pumpkin
1 cup granulated sugar
1 cup packed light brown sugar
1 cup canola oil
4 large eggs

For the Icing:
¾ cup cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract (I prefer clear)
2½ cups confectioners’ sugar, sifted

Directions
Preheat the oven to 350 degrees. Line cupcake tins with baking cups.

In a bowl sift the dry ingredients together, and set aside.

In another bowl, using a hand mixer, blend the pumpkin, sugars (granulated & brown) and canola oil together in a bowl. Once mixed, add in one egg at a time. Thoroughly blending after each addition.

Once all eggs have been added, blend in flour in two additions.

Using an ice cream scoop, scoop out the batter and drop into baking cups.

Bake for 18-20 minutes, or until a toothpick comes out clean.
For the icing:

Blend cream cheese and butter together, on medium-high speed until smooth and creamy. Stir in the vanilla, and then add the icing sugar in ½ cup additions.

Have a great weekend everyone!

– Lou