Let me tell you, I’m not a whiz in the kitchen. I love good food and I love cooking, but my mom’s the goddess and I never inherited that trait. Sometimes I’ll have a stroke of genius and concoct some ingenious recipe by throwing things into the pan (wok/pot/oven/slow cooker), but that’s rare. There’s a handful of recipes that I am naturally good at, but I can’t cook those every day and some of those take a lot of preparation. And money.
I’ve been on a pumpkin spice roll ever since I got addicted to that pumpkin spice latte from Starbucks. Somehow I thought it would be a good idea to deviate from the cake mix and make pumpkin spice cupcakes from scratch. It sounded easy enough in theory: a can of pumpkin, flour, sugar, and some spices.
Somehow I didn’t realize that the recipe would involve a hand mixer and some stubborn butter that would not soften no matter how long I left it at room temperature. Then after I had pour the batter into my cupcake liners I realized that I forgot to add milk. After I added milk and put them in the oven I realized that I had mixed two recipes together and the one I was using didn’t call for any milk at all, but it was already in there. Oops. Too late. Despite all that these turned out DELICIOUS. Its a very moist cupcake even though its a bit heavy (probably because of the pumpkin). Expect the battery to be semi-runny instead of goopy like other cupcake batters. Enjoy!
Cupcake Ingredients (18 cupcakes):
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- OR 1 teaspoon baking powder and 1/2 teaspoon baking soda
- OR 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon 5 spice powder OR another 1/2 teaspoon cinnamon
- 1/2 teaspoon to 1 teaspoon fresh ginger OR 1/2 teaspoon ginger powder
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1/3 cup brown sugar
- 1 stick of butter (1/2 cup), softened
- 2 eggs, room temperature
- 1 can pumpkin puree
- 3/4 cup milk
- Preheat your oven at 350 degrees Fahrenheit.
- Finely mince your fresh ginger. If you’re not using fresh ginger then use ginger powder.
- Mix together the flour, spices, salt, baking powder/soda, and the fresh/powdered ginger. Set this aside. Continue reading