Autumn is my absolute favorite season of the year! I love the colors, the clothes, the food, and even the cooler weather. One of my favorite food flavors of the season definitely has to be pumpkin, and I basically try and add pumpkin and pumpkin pie spices to everything that I can because I think its so delicious.
My latest baking adventure has been to take an awesome looking pumpkin cake recipe, add pumpkin pie spices (cinnamon, ginger, nutmeg & cloves), and turn it into Pumpkin Pie Spice Cupcakes! There was this awesome recipe I found on Pinterest that I have been dying to try for a really long time, which is from a blog called The Novice Chef and the recipe is for their Pumpkin Dream Cake. Everything on this blog looks amazing, which is probably why its so popular, but since I have such a pumpkin admiration, I definitely had to try this recipe. The only problem was that I live with a lot of roommates, and we definitely don’t have room in our refrigerator for a three tiered cake (its probably best that we don’t or else I’d have a serious cake overload issue)! I also felt that I would be missing the wonderful foursome of the pumpkin pie spices, so I added them anyway.
The moral of the story is that they definitely weren’t perfect, but they were still very tasty! I kept the cream cheese frosting that was specified in The Novice Chef recipe because I love cream cheese frosting, and thought it would definitely add to the flavor of the cupcake as well.
Here is the recipe I used (adapted from The Novice Chef’s Pumpkin Dream Cake):
What You’ll Need
3 cups all-purpose flour
1 1/2 teaspoons baking soda (bicarbonate of soda in UK terms)
1/2 teaspoon salt
3/4 cup (170 grams) unsalted butter, softened/at room temp.
2 cups golden granulated sugar
3 large eggs
1 tablespoon vanilla extract (or vanilla flavoring works as well)
1 (15 oz/425 grams) canned pumpkin puree
1/4 cup vegetable oil
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup whole (full fat) milk
Cinnamon Maple Cream Cheese Frosting (also adapted from The Novice Chef):
1 package of cream cheese, softened/at room temp. (200 grams)
About 100 grams (slightly less than 1/2 cup) of unsalted butter, softened/at room temp.
3 tablespoons pure maple syrup (or the closest that you can find to maple flavored syrup)
1 teaspoon vanilla extract or flavoring
2 teaspoons cinnamon
2 cups powdered sugar
**(I used my american measuring cups and teaspoons for all ingredients except for the butter & cream cheese, for which I used the package’s guidelines)**
American measuring cups, teaspoons, & tablespoons
Whisk, regular tablespoon, wooden spoon & knife
One medium sized mixing bowl & and one large sized mixing bowl
2 Cupcake tins
1. Preheat the oven to 300 degrees fahrenheit (148 degrees celsius or about 110 degrees for fan assisted ovens).
2. In the medium sized mixing bowl, add the flour, baking soda and salt. Whisk until combined.
3. In the larger bowl, cream the softened butter and sugar together until it looks a bit like cornmeal (in my opinion).
4. Then add the 3 eggs one at a time (thoroughly mixing in between each addition)
5. To the egg, butter and sugar mixture, add pumpkin, vanilla, veg oil & spices and mix completely.
6. Then add 1/3 of the dry mixture from the smaller bowl to the wet mixture and mix. Alternate between adding thirds of the milk with the remainder of the dry mixture. Thoroughly mix in between each addition.
7. My cupcake batter looked like this:
8. Then line the cupcake tins with muffin liners, and evenly fill the cups with the batter. I used about 3 tablespoons per cup, and I ended up with 24 fairly even cupcakes.
9. Once the cupcake tins are filled, bake in the preheated oven for about 30 minutes, or until a knife inserted into a cupcake comes out clean.
Mine came out like this:
For the frosting:
I basically just creamed the butter, cream cheese, vanilla, syrup and cinnamon together until smooth. It did not look as thick and fluffy as the original recipe’s did online, but that was because I did not add the full amount of powdered sugar. You can obviously add as much as you like to create as much thickness & sweetness as you’d like! For me, the frosting doesn’t have to be as exact because its not going into the oven.
Final Thoughts: Thank you so much to The Novice Chef for sharing this Pumpkin Dream Cake because it is truly a great recipe, and I’d love to try the real thing someday when I have a bigger refrigerator :) Hope you all liked my post. Leave me a comment to let me know what you think, and go try out the original recipe as well!
P.S. The cupcakes were a huge hit, and they did not last very long in my house. They were delicious, and I would definitely recommend giving them a try!