02 October 2009


So the votes came in on Twitter and Facebook and I decided to make Pumpkin Spice Cupcakes for my evening class this week. Everyone kept saying we should bring food, so I thought cupcakes might be a good initial offering. I found a recipe that fit what I was looking for on Cupcakes Take the Cake. Being constitutionally incapable of leaving well enough alone, though, I had to tweek it a bit. So, here you go - tasty, easy, and even kinda good for you - in terms of cupcakes, anyway...

2 2/3 cup all-purpose flour
1 teaspoon baking soda
1 Tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup oatmeal
1 3/4 cups pureed pumpkin
1 cup firmly packed dark brown sugar
1 cup brown rice syrup (if you can't find this, use white sugar and add an extra 1/2 Tbsp molasses)
1 Tablespoon molasses
1 teaspoon vanilla
3/4 cup canola oil
4 eggs (or egg replacer - flax seed would probably be particularly good)

1 Preheat an oven to 350°F. Line three 12-cup muffin tins with decorative cupcake papers.

2 In a bowl, sift together the flour, baking soda, baking powder, spices and salt. stir in the oatmeal.

3 In a large bowl, whisk (I used and electric hand mixer) together the pumpkin, syrup, brown sugar, molasses, vanilla and oil. Add the eggs one at a time, whisking after each addition.

4 Add the flour mixture in three additions, stirring with a large wooden spoon until just combined.

5 Fill the muffin tins about three-fourths full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the tins to a wire rack and let cool for 10 minutes, then remove the cupcakes from the tins and let cool completely. Makes 3 dozen.


The frosting I used was a complete improvisation. I wanted cream cheese frosting, but didn't have cream cheese, so I went with sour cream instead - similar tangy flavor to offset the spice in the cake.

1 stick butter (or Earth Balance), softened
4 oz. sour cream (or Tofutti Better Than...)
1 1/2 cups confectioners sugar

Beat ingredients together, adding the sugar in thirds, so as to not powder your whole kitchen. Add additional sugar to bring frosting to your desired spreading consistency. Spread on cooled cupcakes with a frosting knife or spatula.

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