Starbucks isn’t the only one rocking the pumpkin spice fad this season. From lattes to candles, to your kitchen and more, over indulging in the season’s most versatile ingredient is always fun and keeps things interesting when you’re experimenting in the kitchen!
From a student’s perspective, I find it very hard to balance school and meal planning, let alone adulting in general. It seems like I can never make the time for it. One way or another I find myself in the Common Market lineup spending more money than I should and thinking, “I should have packed a lunch the night before.” It tastes much better and feels more rewarding if you can say “Hey, I made this! And it wasn’t even that difficult.”
So, I present to you my favourite pumpkin cupcakes! This recipe can double as a muffin because it has almost the same ingredients as any muffin batter. Light sugar, cinnamon and no mixer required! You can still call it breakfast and get away with it. Even if you have few cooking utensils, this recipe is still doable. All you need is a few key ingredients and you’re already on your way to a healthier start to your day!
So start making your little snack today and I promise you that your week is going to be that much spicier!
Ingredients:
My favourite pumpkin cupcakes:
– 1¾ cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– ½ tsp salt
– 1½ tsp ground cinnamon
– 1 tsp pumpkin pie spice
– ⅔ cup of packed dark brown sugar
– 2 large eggs – 1 cup of pumpkin puree (not pumpkin
pie filling)
– ½ cup melted butter – ⅓ cup of milk (2%, skim, almond/ soy)
– 1 tsp vanilla
Quick buttercream frosting (optional):
– ½ cup unsalted butter
– 1½ tsp of vanilla extract
– 2 cups of confectioners sugar (sifted) – 2 tbsp of milk (I used whipping cream)
Directions
Preheat oven to 350°F (177°C)
1) Line a 12-count muffin pan with cupcake liners or spray with nonstick spray.
This recipe will make 12-14 cupcakes to bake in a second batch.
2) In a large bowl, place the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
3) In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, butter, milk and vanilla until combined. Pour the wet ingredients into the dry and stir until just combined. Do not over mix the batter.
4) Spoon the batter evenly into the muffin pan. Bake for 17-18 minutes or until a toothpick inserted in the centre comes out clean.
Allow to cool completely before frosting.
– Hana Laverick
