Who wants pumpkin treats in the middle of June? I do. While I love to bake with seasonal ingredients, canned pumpkin is an evergreen in my pantry, something I keep on hand no matter the weather. Earlier this week I had a not-so-successful run at some pumpkin oat muffins (they tasted fine, but the bottoms stuck in their wrappers) and had about a cup of pumpkin left over, the perfect amount for these cinnamon pumpkin cupcakes.
Many frosting flavors pair well with pumpkin, like maple and various spices. I chose a simple cinnamon buttercream to echo the cinnamon in the cupcakes themselves, and it turned out really well. Mike’s coworkers demolished them yesterday, proving that I’m not the only person who appreciates a good pumpkin treat in the summertime.
For the cupcakes
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
For the frosting
- 12 tablespoons butter, at room temperature
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 to 3/4 teaspoon cinnamon, to taste
Preheat oven to 350 degrees. Line cupcake tins with paper liners; my recipe yielded 19 cupcakes.
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large glass measuring cup, combine pumpkin puree, vegetable oil, eggs, sugar, and vanilla extract. Mix well, then add all at once to the flour mixture. Stir until well-combined and smooth.
Using a two-inch cookie scoop, fill cupcake wells about half full.
Bake for 17-20 minutes or until a cake tester comes out clean. Remove from oven; immediately remove from tins and place on a wire rack to cool completely before frosting.
To make frosting, beat butter on medium speed for 1-2 minutes, then add powdered sugar all at once and beat on low until all the sugar is incorporated into the butter. Add vanilla and 1/2 teaspoon cinnamon and beat well; taste and add more cinnamon if you like.
Fit a piping bag with a large star tip and pipe swirls of frosting onto each cupcake. Store at a cool room temperature for 1-2 days; these cupcakes are very tender and will get a bit sticky if they’re left out much longer.