27 September 2009

Grandma Carol and Pumpkin Cupcakes

My Grandma Carol, who reads the blog (Hi, Grandma!), emailed me the other day and said that, excited about the fall weather, she'd just made a pumpkin roll. I forgot to get her recipe, but the mention of pumpkin roll made me salivate and crave other pumpkin treats. Yes, Grandma, I do want you to email it to me. . .

(Sidenote: When I was a kid I thought that Grandma Carol was mean. I thought this because, well, she kind of was. She wasn't actually mean, but she's just never been one to dote over babies or enjoy the antics of children. In short, Grandma doesn't like kids. Perhaps her disdain for children came from being a single mother of five hellions, or maybe she's just not a fan of noise and messes. It wasn't until I was older--and crankier--that I came to fully appreciate how cool my grandma is, and to realize how much I am like her. She's an adventurer who is on a hot-air ballooning team in Albuquerque, she's an amazing cook, and she's funny as hell. I think she likes me much better, too, now that I'm an adult.)

Now, here in Savannah we have yet to enjoy this "fall weather" others speak of, since it's 90 degrees and humid, but yesterday I attempted to create our own autumn. I cranked the AC down to about 54 degrees, put on a hoodie, and made pumpkin cupcakes.

I wish that this was a scratch-and-sniff blog. The blend of spices smelled incredible.

Um, these babies take two sticks of butter. I never said they were health cupcakes!

Delicious, delicious batter.

An army of cupcakes!

Proper baking etiquette dictates that whilst the cupcakes are baking, the baker must lick the remaining batter from the bowl. . .

. . .and do it like nobody's watching.

Let's be honest--cupcakes are really just there as an excuse to eat cream cheese frosting.

I garnished them with some crushed walnuts, which provided a nice little crunch.

Instead of buying pumpkin-scented candles this fall, I'm just going to bake these cupcakes daily. Gastric bypass surgery, here I come!
From Martha Stewart Living
Makes 24
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree


  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside
  3. In a large bowl, whisk together brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whick until smooth. Add pumpkin puree
  4. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester insereted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.
  5. Transfer to a wire rack; let cool completely.

Happy fall! Happy baking!

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