This pumpkin bread/muffin/cupcake batter is very versatile. They can be made into loaves for fall favorite Pumpkin Bread, topped with Caramel Buttercream, or left with no frosting for great muffins topped with Maple Cayenne Butter. You can add nuts or chocolate chips for even fill them with cream cheese filling for a fall spin on my hubby's favorite Black Bottom Cupcakes.
There are several recipes attached, but they should be mixed and matched for your favorite combo.
Pumpkin Cupcakes 10 oz sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon (I like large cinnamon from the asian market, and then grate it)
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg (use whole, please!)
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves (I use whole, ground with mortar & pestle, then sifted)
1/8 teaspoon cardamom
7.5 oz dark brown sugar
7 oz sugar
8 oz butter, melted and cooled (microwave for 30 seconds on 50% power, then stir to melt remaining) 4 eggs, separated, room temperature
2 tsp pure vanilla extract
16 oz pumpkin puree (see recipe here)
1. Whisk dry ingredients including spices in a pretty large bowl, make a well in the middle, and set aside
2. In stand mixer, mix together sugars, then add cooled butter. Cream together.
3. Beat eggs yolks together slightly and pour vanilla in. No need to mix together. Add to creamed butter mixture.
4. Once the mixture is well incorporated into the creamed butter, pour into dry ingredients. Incorporate the wet and dry carefully, with a wooden spoon, until mixed well. Don't beat it to hell.
5. Put egg whites in the bowl the batter just came out of and attach whisk attachment. Whisk whites until stiff.
6. Stir pumpkin puree into cupcake mixture while the whites are stiffening. Stir until well incorporated. Don't beat to hell.
7. Gently fold in stiff whites.
Now you have cupcake/muffin/bread batter. YUM
