Tag Archives: Pumpkin

the pumpkin king

Attention, sane people — it is September 20th and I’ve already whipped out my Halloween sprinkles and harassed friends for canned packed pumpkin (thanks Kate!).  Apparently, canned packed pumpkin is seasonal and now is not the season.  LIES!

Pumpkin Cupcakes With Maple Cream Cheese Frosting
Recipe by David Leite

Yields 20 cupcakes

1 stick unsalted butter, room temperature
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 extra large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 15 oz can of solid packed pumpkin

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
1 tsp vanilla extract

Make the cupcakes:
1. Preheat the oven to 350°F. Line a muffin tin with fabulous Halloween cupcake liners.

2. In a stand mixer or with a hand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, add the baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.  You may choose to sift the dry ingredients together, but I typically skip this step because I’ve had no idea where my sifter’s been for the past 7 months.

3. Add the eggs one at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely before frosting.

Make the frosting:
In a stand mixer or with a hand mixer, beat all the ingredients on medium until fluffy. To assemble the cake, frost the top of one cake, place the other cake on top. Frost the cooled cupcakes and decorate with any crazy sprinkles and Halloween candies you have around.

These cupcakes are tremendous.  They are moist, super delicious, and so season appropriate (especially if you’re a crazy early bird like me!).  As you can probably tell, I had a very fun time decorating them. I even bought those damn pumpkin candies that I hate.  Those didn’t make it to the picture because I was having an inner debate whether to add them.  I really don’t like them… candy corn either.  Gross.  I did give in though, because they are just too cute to boot!

If you like pumpkin pie and feel like mixing it up a bit, definitely give these bad boys a try.

As a side note, yesterday was my 25th bday.  WOOOO! I went to Menton, a Barbara Lynch restaurant (of course).  I snapped some pretty snazzy pictures of the tasting menu goodies, so be on the look out for that in an upcoming post.

Pumpkin Chocolate Chip Cookies

For my last week of work in DC, I am going to be bringing in Pumpkin Chocolate Chip Cookies as part of my good bye tour. Of all the desserts, baked goods, cakes, pie etc. that I have made for my office, these cookies were the one that got me the most positive feedback, compliments, and first born sacrifices. Just kidding on the second item. What I personally like most about these cookies are the moistness and soft texture. The canned pumpkin allows the cookie to never dry out and makes it feel like a cake masquerading as a cookie. A Cakie if you will. These cookies are indeed the closest I’ve come to dealing crack, only I don’t charge money or rough you up if you’re short on cash.

I’ve also found that instead of using shortening, butter makes an easy substitute making it convenient for people who don’t have it on hand. I did originally make the recipe using shortening and butter is just as good. Instead of using 1 cup of walnuts and 1 cup of semi-sweet chocolate chips, I used a whole 12 oz bag of semi-sweet chocolate chips. Lastly, instead of using tablespoon, I used an ice cream scoop. Fatty McFatterson is my long lost family name, in case you were wondering.

2 sticks of butter
2 cups granulated sugar
2 large eggs
2 tsp. vanilla extract
1 15 oz. can of pumpkin
4 cups of all purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
dash of nutmeg
1 12 oz. bag of semi-sweet chocolate chips

Cream butter with sugar. Add eggs 1 at a time and mix. Add vanilla and pumpkin to mixture. In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon and nutmeg. Once dry ingredients are mix, slowly add to wet mixture. Once dough/batter is combined, add chocolate chips and stir using a spatula. Spoon mixture with a tbsp scoop or ice cream scoop onto cookie sheet lined with foil or nonstick baking mat. Bake in 375 degree oven for 12-15 minutes. Stick a toothpick into cookie and make sure it comes out clean to ensure it is finished baking. Let cookies cool on cookie sheet for 2 minutes before transferring to a cooling rack.

Eat one for quality control purposes.  Bring to work and watch the magic unfold.