What else goes with autumn baking? Acoustic, contemplative folk music; you know the type. Here are a few of my favorites . . .
makes 24 mini or 12 medium sized cupcakes
1 cup flour
1 tsp. baking soda
1 1/3 tsp. cinnamon
1/2 tsp. salt
pinch ground cloves
pinch ground ginger
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup oil
1 cup pumpkin puree
Preheat oven to 350 degrees/ Gas mark 4. Place muffin papers in cupcake tins.
Mix flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a bowl; set aside. In a separate bowl, mix together sugars and eggs. Add oil and mix together for three minutes on medium speed. Add flour mixture, then add pumpkin. Mix at medium speed until well blended (don’t over mix). Distribute batter evenly between muffin papers, and bake for 18-20 minutes if making mini cupcakes, 30 minutes if making regular sized cupcakes, or until toothpick comes out clean.
After baking, let them sit in the tins for 5 minutes, then remove and place on a cooling rack.
Cream Cheese Frosting
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½-3 cups confectioners’ sugar, sifted (depending on how thick you would like your frosting)
Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Dust with a sprinkling of cinnamon.
Find it here on her blog Sugar, Spice, Savor