Pumpkin Cupcakes

Extend Thanksgiving with a fall-flavored treat.

11/26/10
Editorial Assistant
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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

You might still be full from yesterday’s feast. But if there’s any room left in your stomach, and any pumpkin puree waiting around in the fridge, bake up these cupcakes and you won’t be disappointed. 

Pumpkin puree in a can is a pretty ubiquitous product, but I figured it would be way more fun to make it from scratch, so I lugged home a 5 pound pumpkin, sliced it up and roasted, scooped out and pureed the flesh. I can’t say I endorse making your own pumpkin puree as a time-saving method, but it was certainly an experience.


If you want to make these pareve, to serve after a meat meal, Tofutti makes a soy cream cheese that I wouldn’t spread on a bagel, but works well in baked goods. As always, margarine is a good substitute for butter – though it should be stick, not tub margarine. If you somehow manage to have leftover cupcakes, they have to be stored in the fridge once they’re frosted – but bring them to room temperature before serving.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Cupcakes:

1 cup packed light brown sugar
1 cup granulated sugar
1 cup (2 sticks) butter or margarine, melted and cooled
4 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
15 ounces (about 2 cups) pumpkin puree

Frosting:

1 stick (1/2 cup) butter or margarine, at room temperature
8 ounces cream cheese, at room temperature
3 ½ cups confectioners’ sugar
1 ½ teaspoons cinnamon
1 teaspoon vanilla

Whisk together the sugars, melted butter and eggs until smooth. Add the flour, baking soda, baking powder, cinnamon and nutmeg, and whisk until smooth. Then whisk in the pumpkin puree.

Divide the cupcake batter among 18 paper-lined cases, filling about halfway each. Bake on 350 F for 20 to 25 minutes, until a toothpick inserted comes out clean.

While the cupcakes are cooling, beat the butter and cream cheese together on high until fluffy. Reduce to low speed, and gradually add in the sugar, until well combined. Add in the cinnamon and vanilla and mix. Spread or pipe on the cooled cupcakes.

E-mail amy@jewishweek.org with any questions. Read about more of my baking adventures and inspiration at bakingandmistaking.com

Last Update:

06/09/2014 - 09:03

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