Pumpkin cupcakes

pumpkin cupcake

Just in time to start October… here is my favorite pumpkin cupcakes recipe (from here). It’s actually the one I made to try and seduce my boyfriend nearly 4 years ago (spoiler alert : it worked!… but I was so nervous I didn’t even eat one !! )

ingrédients cupcakes

Ingredients for 24 cupcakes:

  • 3 cups (390 g.) flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. de cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves *
  • 1 c. tsp. salt
  • 1 cup (225 g.) butter, room temperature
  • 2 cupes (400 g.) brown sugar
  • 4 eggs **
  • 2 tbs vanilla extract
  • 1/2 cup (340 g.) pumpkin purée ***

For the icing

  • 1 paquet (250 g.) cream cheese
  • 4 Tbsp (60 g.) butter, toom tempearture
  • 3 cups(350 g.) icing sugar

*If I can’t find ground ones I grind them with whatever I have on hand because I tried grinding them in the vitamix… BAD IDEA IT ATTACKE THE PLASTIC !!

** you could probably veganise with 1 cup off applesauce! Will try next year!

*** If you live in america you can just buy some in a can. If not I buy frozen ones and defrost them and purée them by hand or in the blender (or you could buy a pumpkin, cook it and purée it… an make soup with the leftovers!)

Cupcakes steps

etapes cupcakes

1. Mix flour, baking powder + soda, spices + salt in a large bowl(+ preheat oven at 350 °F/ 180 °C)
2. In a  seperate bowl mix sugar, butter until light.
3. Add eggs, one at a time + vanilla extract
4. With your mixer on low, add in 3 additions the dry ingredient mix alternating with the pumpkin purée

Bake at 350 °F/ 180 °C for 18 – 20 minutesor until toothpick comes out clean


For the icing, mix butter and cream cheese. Then slowly add the icing sugar. Adjust the doses to your taste (more sugar = icing that holds but loss of cream cheese taste!)

glacage philadelphia

Wait for your cupcakes to cool to ice them!

cupcake citrouille

cupcakes citrouille

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