Pumpkin Spice Cupcakes with Bourbon-Orange Glaze or Cream Cheese Frosting Recipe!

PUMPKIN SPICE CUPCAKES

Adapted from Williams Sonoma

Makes: 24 cupcakes

Ingredients:

·         3 ½ All purpose flour (can substitute gluten free flour)

·         2 ¾ teaspoon baking powder

·         ¾ teaspoon baking soda

·         (3/4 teaspoon xanthan gum if making gluten free)

·         2 ¼ teaspoon salt

·         5 teaspoon pumpkin pie spice

·         ½ teaspoon mace

·         14 tablespoons butter, softened

·         1 cup light brown sugar, packed

·         2/3 cup dark brown sugar, packed

·         1 2/3 cups granulated sugar

·         4 eggs, room temperature

·         1 cup milk

·         1 2/3 cups pumpkin puree

1.       Grease and flour cupcake tins or place cupcake liners in pan(s).  Preheat oven to 350 degrees.

2.      In a mixing bowl combine flour, baking powder, baking soda, (xanthan gum if making gluten free), salt, spices.  Stir to mix fully.

3.      With an electric mixer beat butter on medium speed until creamy.  Add brown sugars and granulated sugar; beat until light and fluffy (about 5 minutes).  Scrape sides when needed.  Add eggs one at a time and beat to incorporate before adding another egg.

4.      Add 1/4 of the flour to the butter/sugar mixture and beat on low speed to incorporate.   Add 1/3 cup of the milk, beat to incorporate.  Repeat twice more, ending with the flour.  Do not over beat.

5.      Add the pumpkin puree and beat until incorporated.

6.      Spoon batter into cupcake tins; fill 2/3’s full.  Bake 20-25 minutes until toothpick comes out clean.

7.      When done, remove from oven, let cool in pan 15 minutes and remove to baking rack to complete cooling.  NOTE:  If using glaze it works best on warm cupcakes (see below for more details).

CREAM CHEESE FROSTING

Adapted from Willams Sonoma

Ingredients:

·         8 ounces soft cream cheese

·         8 tablespoons butter, softened

·         1 cup powdered sugar

·         ½ teaspoon vanilla

·         Food coloring if desired (I use India Tree Dyes which are all organic)

1.      Beat the cream cheese until softened.  Add the butter and beat to incorporate. 

2.      Add powdered sugar and vanilla.  Beat until light and fluffy.  Frost cupcakes when cool.

BOURBON ORANGE GLAZE

Ingredients:

·         1 cup powdered sugar

·         1 tablespoon bourbon

·         2 tablespoon quality orange juice

In a mixing bowl hand whisk all ingredients together to combine.

To glaze cupcakes:  To best glaze do so when cupcakes are still warm (not hot out of the oven).  Using a spoon, spread the glaze across the top of the cupcake.  Allow it to harden.  Glaze a second time if you like!

 

Source: http://boulderlocavore.com/2011/10/pumpkin-spice-cupcakes-with-bourbon-orange-glaze-or-cream-cheese-frosting.html

Pumpkin Muffins Recipe!

Ingredients

1/3 cup vegetable oil
3/4 cups whole-wheat flour
3/4 cups all-purpose flour
1  teaspoons baking powder
1/2 tablespoon pumpkin pie spice (combination cinnamon, nutmeg, ginger, allspice)
1/4 teaspoon baking soda
1 cups pumpkin puree
1/2 cup plain low-fat yogurt
2 large eggs
1/2 cup sugar, plus 2 tablespoons more for sprinkling
Handful of roasted pumpkin seeds (optional)

Note: Makes 12 muffins

Directions
Preheat oven to 350 degrees. Fill muffin tins with muffin cups.
In a medium bowl, mix dry ingredients together.
In a larger bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1/2 cup sugar together.
Combine the wet and dry ingredients until just incorporated -- don’t overmix.
Spoon batter into muffin cups (an ice cream scooper works well here); sprinkle tops with roasted pumpkin seeds (if using) and sugar.
Bake 30-35 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Source:  http://www.celebrations.com/content/pumpkin-muffins-recipe

Classic Pumpkin Soup Recipe!

Ingredients

• 1 medium sugar pumpkin
• 2 tablespoons butter
• 2 medium red onions, diced
• 6 cups chicken stock
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Pinch cayenne
• 1 cup heavy cream
• 2 tablespoons maple syrup
• Salt and pepper, to taste

Procedures

1. 1
   Preheat oven to 400°F with rack in bottom 1/3 of oven. Cut ten deep slits in pumpkin flesh in various places with a sharp knife and place pumpkin in a shallow roasting pan. Roast until flesh is tender, about an hour. Cut pumpkin in half to accelerate cooling and allow to rest at room temperature until cool enough to handle.
2. 2
   Melt butter in Dutch oven over medium-high heat. Add diced onions and cook, stirring occasionally, until tender, about 7 minutes. Meanwhile, scoop out seeds and stringy pulp from pumpkin, reserving seeds for another use. When onions are tender, scoop pumpkin flesh into Dutch oven. Add stock, cinnamon, nutmeg, and cayenne. Simmer for about 15 minutes to give flavors a chance to blend.
3. 3
   Remove Dutch oven from heat. Puree soup with immersion blender or carefully, in batches, in regular blender. Stir in cream and maple syrup, and taste for salt and pepper. Reheat gently if desired. Serve warm.

   
   

   Source: http://www.seriouseats.com/recipes/2010/12/the-crisper-whisperer-classic-pumpkin-soup.html

Spiced Pumpkin Eggnog Recipe!

Ingredients

• 8 eggs, separated
• 2/3 cup sugar
• 1 cup canned pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 3 cups whole milk
• 2 cups heavy cream
• 2 cups dark rum or brandy
• Whipped cream (optional)
• Freshly grated nutmeg

Procedures

1. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
   
   
2. Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add pumpkin puree, cinnamon, and allspice and mix on medium-low speed until homogenous, about 15 seconds. Add milk, cream, and alcohol and mix on low speed to combine.
   
   
3. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with whipped cream (if desired), grated nutmeg, and a cinnamon stick if desired.
   
   Source:  http://www.seriouseats.com/recipes/2011/12/spiced-pumpkin-eggnog-recipe.html

Pumpkin Brownie Chunk Ice Cream Recipe!

Ingredients

• 1 cup pumpkin purée, preferably homemade
• 6 egg yolks
• 3/4 cup raw (turbinado) sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon clove
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon bourbon
• 2 cups small brownie chunks, chilled in freezer (see head note)

Procedures

1. In a medium saucepan, whisk together egg yolks, pumpkin, sugar, salt, and spices into a paste. Slowly whisk in cream and milk until smooth.
   
   
2. Set on medium-low heat and, whisking frequently, cook until custard thickly coats the back of a spoon but a swiped finger leaves a clean line. Stir in bourbon, strain into an airtight container, and chill overnight.
   
   
3. The next day, churn according to manufacturer's instructions. When finished, remove churning puddle and quickly stir in brownie chunks with a wide spatula. Transfer to freezer and chill for 2 to 3 hours or until firm.
   
   Source: http://www.seriouseats.com/recipes/2011/10/pumpkin-brownie-chunk-ice-cream-recipe-halloween-dessert.html?ref=title

Bourbon Pumpkin Pie Recipe!

Ingredients

• One half recipe Easy Pie Dough, shaped and chilled in a pie plate
• 2 cups pumpkin puree (homemade">, or store-bought)
• 12 ounces evaporated milk
• 1 cup packed light brown sugar
• 3 tablespoons bourbon
• 1/2 teaspoon salt
• 1 tablespoon ground ginger
• 1 teaspoon freshly grated nutmeg
• 2 eggs and 1 egg yolk
• .5 pint heavy cream, chilled
• 4 ounces mascarpone cheese, chilled
• 1/4 cup real maple syrup
• 2 to 3 tablespoons bourbon
• 3/4 cup pecans, roughly chopped and toasted

Procedures

1. Preheat oven to 425°F. Line the bottom of the chilled, shaped pie crust with parchment or foil and fill with weights (I like to use and re-use dried beans for this purpose). Bake in the preheated oven for 20 minutes, rotating halfway through. Remove the weights and lining and bake for an additional 10 minutes, or until the bottom is a light golden brown. Allow the crust to cool and lower the oven temperature to 350°F.
   
   
2. In the bowl of a food processor, combine the pumpkin, evaporated milk, sugar, bourbon, and spices. Puree for 30 seconds, stop and scrape down the sides of the bowl and around the blade, then puree for another 30 seconds. Add the eggs, one at a time, and process for 5 seconds each time. Scrape down the sides one more time and run again for 5 seconds. Pour filling into the cooled pie crust, and bake for approximately 30 minutes on the middle rack, rotating halfway through, or until the filling jiggles just slightly and puffs a bit. If the crust begins to get too dark, place patches of foil over the dark spots. Allow the pie to cool completely. You may refrigerate or hold it at room temperature for up to 4 hours.
   
   
3. Right before serving: Place the heavy cream in the bowl of a stand mixer fitted with a whisk attachment. Whip the cream to soft peaks on medium-high speed then add the mascarpone and whip until the cream is thick and somewhat stiff. Turn the mixer down to low speed and drizzle in maple syrup. Whisk on high until it is incorporated and the mixture is stiff. Reduce the speed to low and add the bourbon. Whisk on high speed to incorporate. Top the pie with a layer of cooled, toasted pecans, reserving some for the top. Cover the pecan layer with the whipped bourbon topping, then sprinkle additional toasted pecans over the top. Serve immediately.
   
   Source: http://www.seriouseats.com/recipes/2011/11/bourbon-pumpkin-pie-recipe-thanksgiving-pie.html?ref=search

Gluten Free: Dairy-Free, Egg-Free Coconut-Pumpkin Pie

Ingredients

• 1 recipe gluten-free pie crust, baked and cooled (crumb, allergen-free or classic.)
• 1 3/4 cups (1 13.5 ounce can)coconut milk, divided (unsweetened)
• 3/4 cup granulated sugar
• 4 tablespoons cornstarch
• 1 3/4 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 can (15 ounces) pumpkin

Procedures

1. In a medium saucepan, combine 1 1/2 cups coconut milk and granulated sugar. Bring to a boil over medium-high heat. In a small bowl, whisk together cornstarch and remaining 1/4 cup coconut milk. Whisk cornstarch mixture into coconut-sugar mixture. Continue whisking and cook until filling boils and thickens. Add pumpkin pie spice and salt. Whisk to combine. Reduce heat to low. Add pumpkin. Whisk until thoroughly combined.
   
   
2. Spoon filling into prepared pie crust. Press plastic wrap onto the top of the pie or a skin will form. Chill pie overnight before serving.
   
   Source:  http://www.seriouseats.com/recipes/2011/11/gluten-free-tuesday-dairy-free-egg-free-cocon.html?ref=title

Pumpkin Gooey Butter Cakes Recipe!

Ingredients

• For cake:
• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted
• For filling:
• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Procedures

1. Preheat oven to 350 °F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
4. Serve with fresh whipped cream.
   
   Source: http://www.seriouseats.com/recipes/2009/10/paula-deens-pumpkin-ooey-gooey-butter-cakes-recipe.html

Pumpkin Whoopie Pies Recipe!

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cloves
• 2 cups packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups chilled pumpkin purée
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 3 cups confectioners sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract

Procedures

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
   
   
2. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.
   
   
3. In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
   
   
4. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
   
   
5. Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.
   
   
6. For the Cream Cheese Filling: Sift the confectioners' sugar into a medium bowl and set aside.
   
   
7. In the bowl of an electric mixer fitted with paddle attachment, beat the butter until it's completely smooth, with no visible lumps. Add the cream cheese and beat until combined.
   
   
8. Add the confectioners' sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure. (The filling can be made one day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)
   
   
9. Assembling the Whoopie Pies: Turn half of the cooled cookies upside down (flat side facing up).
   
   
10. Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whooopie pies in the refrigerator for about 30 minutes to firm up before serving.
    
    
11. The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.
    
    Source: http://www.seriouseats.com/recipes/2009/10/pumpkin-whoopie-pies-recipe-cream-cheese-filling-baked-red-hook-brooklyn.html

What is your favorite pumpkin dish?

Hey Sasaki Time Fans, I want to know what your favorite pumpkin dish is! Is it something you make yourself or is it from a favorite restaurant? So tell me your favorite and whatever I think is the best one, I will post in a future post! I will also post the recipe for those delicious chocolate chip pumpkin cookies that my roommate made the other day!