Pumpkinpalooza!

I feel it is necessary to begin this post with a confession.  I do not believe I can write anything else until I get this off of my chest....I have a serious pumpkin confession.  If I am out shopping and see something pumpkin flavored, I MUST buy it and consume it.  It doesn't matter what it is...pure pumpkin, pumpkin waffles, Red Mango pumpkin spice fro yo, pumpkin ale...even pumpkin body splash from Bath and Body Works (please don't judge here...I actually broke 20 minutes for the first time in a 5K wearing this stuff!!)  Target has only fueled the fire of my obsession, as pretty much every item in its Archer Farms brand comes in a pumpkin flavor...pumpkin spice oatmeal, anyone?  And as I am going into Target constantly for something, be it sweetmint gum, granola, leggings, or vitamin water, I have no way of avoiding these inevitable pumpkin purchases.  On the bright side at least I am getting my daily supply of vitamin A!

Why do I like pumpkin so much?  Probably the same reason you do.  It is sweet without being too sweet.  The warm and subtly spicy scent of pumpkin conjures up memories of home, spending time with family and friends rather than slaving away over studies.  Streusel-topped pumpkin pie.  The sweet smell of fresh baked pumpkin bread wafting through the house, waking you up from your deep fall slumber.  And yes, sticking your hand into the squishy innards of a pumpkin, so you can transform it into a jack-o-lantern.  It sounds gross but you know it is one of those childhood memories you will never let go of.

In honor of the scrumptious gourd I baked pumpkin cupcakes with toffee cream cheese frosting, adapted from a Joy of Baking recipe.  I had a jar of Pillsbury cream cheese frosting sitting around my apartment, so I used it to save money, but if you have more time and money than me feel free to make it from scratch!  I have to admit they were rather delightful...The sweet, rich frosting balanced the delicate pumpkin flavor.  Furthermore, I have never creamed butter before, and I think it really helped perfect the consistency of the batter.  Hope you enjoy as much as I did, and be ready for more pumpkin fun to follow!

PUMPKIN CUPCAKES WITH TOFFEE CREAM CHEESE FROSTING (adapted from Joy of Baking)

Ingredients

-1 1/2 cups all purpose flour

-1 teaspoon baking soda

-1 teaspoon ground cinnamon

-1/4 teaspoon ground ginger

-1/4 teaspoon ground cloves

-1/2 teaspoon salt

-1/2 cup unsalted butter, room temperature*

-1 cup granulated white sugar

-2 large eggs*

-1 teaspoon pure vanilla extract

-3/4 cup solid packed, canned pumpkin puree

*To make the lower fat version, substitute vegetable spread for butter and Egg Beaters egg substitute for eggs.

Preparation

-Preheat oven to 350 degrees F. Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

-In a large bowl, sift together the flour, baking soda, ground spices, and salt. 

-In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. 

-Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl.With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.  

-Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool.

-Frost cupcakes with cream cheese frosting of your choice.

-Garnish with toffee candies (I used Heath bits:)

Bon Appetit and Salaam!

~E