Fall is in the air. Today I went to Target in search of a fall candle that was the perfect mix of Halloween-Thanksgiving-Christmas. A single candle for all the festive holidays, a balanced combination of pumpkin, cinnamon, and subtle evergreen. I spent over 10 minutes moving down the candle aisle, smelling all the likely candidates. And I got a terrible headache from all the strong scents. At the end of the aisle, I may have found a keeper called Fall Leaves, but I didn’t buy it because I didn’t know at the point if I actually liked it or if all the holiday fumes were getting to me. Later this afternoon, I baked these cupcakes. And even though I went home without the coveted candle, I’m pretty sure my apartment was filled with all the best scents of the season. Pumpkin and spices galore. I even opened a window to let in the fall breeze.
Makes 12 cupcakes
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ground cloves
- 1/2 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups sugar
- 1/2 cup vegetable oil
- 2 large eggs
- ~7 oz pumpkin purée (half a can)
- 4 oz softened unsalted butter
- 4 oz softened cream cheese
- 2 cups powdered sugar
- 1/4 chocolate chips
- Pre-heat the oven to 350°F.
- In a medium bowl, mix flour, baking powder, cinnamon, cloves, pumpkin pie spice, nutmeg, baking soda and salt.
- In a large bowl, mix the sugar and oil with an electric mixer.
- Add the eggs one at a time to the large bowl, beating until well combined.
- Mix the pumpkin purée into the large bowl.
- Add the flour mixture bit-by-bit into the large bowl, and beat until incorporated.
- Fill each muffin cup about 3/4 of the way full.
- Bake for 20-22 minutes. Let cool completely before frosting.
- Beat together the butter and cream cheese with an electric mixer in a large bowl.
- Add the powdered sugar one cup at a time until smooth.
- Mix in the chocolate chips and frost the cooled cupcakes.
Optional: Top with cinnamon.
Adapted from Chow.