Recipe for Pumpkin Cupcakes with Cream Cheese Frosting (and sweet & salty pumpkin seeds)INGREDIENTS:
2 2/3 cups of all-purpose flour
2 tsp. of baking soda
2 tsp. of baking powder
2 1/2 tsp. of ground cinnamon
1/4 tsp. of ground nutmeg
1/4 tsp. of ground cloves
3/4 tsp. of salt
15 ounce can of pumpkin puree
1 cup of granulated sugar
1 cup of light brown sugar
1 cup of canola oil
8 ounce package of cream cheese
6 Tbsp. of unsalted butter, softened at room temperature
1 1/4 tsp. of vanilla extract
3/4 tsp. of ground cinnamon
2 cups of powdered sugar, sifted
Sweet and Salty Pumpkin Seeds
1 cup of pumpkin seeds
2 tsp. of canola oil
1/4 cup granulated sugar
1/4 tsp. coarse sea salt
Preheat the oven to 350 degrees.
In a medium-sized bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Put the pumpkin puree, granulated sugar, light brown sugar, and canola oil into a large bowl. Use an electric hand mixer set on medium-low speed to blend. Add in the eggs, one at a time, and mix after adding each one. Add in half of the flour mixture and mix on low speed, and then add the rest of the flour mixture and mix on low speed until just incorporated.
Line cupcake pans with paper liners. Use a cookie dough scoop to fill the liners three quarters full with the batter. Put in oven and bake for about 20 minutes, rotating the pans halfway through baking. Check to make sure cupcakes are done (insert a toothpick in the center & if it comes out clean, it's done). Then remove from oven and put pans on a wire rack. Let cool for about 10 minutes, remove cupcakes from the pans and allow to cool completely.
When cupcakes are cooled, make the frosting. Put the cream cheese and softened butter into a medium sized bowl. Use an electric hand mixer set on medium-high speed to beat together for a couple minutes, or until mixture is smooth. Then add in the vanilla extract and mix. Mix in the ground cinnamon. Add in about 3/4 cup of the powdered sugar and blend until fully incorporated, then add in another 3/4 cup and blend. Check flavor and consistency, then add in another 1/2 cup to 3/4 cup depending on your preference and beat until completely smooth.
Frost the cupcakes.
For the pumpkin seeds: Put the sugar and salt into a largish sized bowl. Heat the canola oil over medium high heat. Add in the pumpkin seeds and cook, stirring constantly, until the seeds begin to pop quickly (about 3 minutes). Remove from heat and add seeds to the sugar and salt mixture. Stir to coat. Pour the seeds onto a foil-lined baking sheet and allow to cool. Then top cupcakes with desired amount of seeds (I added about 5 - 8 per cupcake).
Store the cupcakes in an airtight container in the fridge. They stay fresh and delicious for about 5 days.
Recipe makes about 20 cupcakes.
Pumpkin Cupcake Recipe Source: Annie's Eats
Sweet & Salty Pumpkin Seed Recipe Source: Alexandra Cooks