Nov 19, 2014, Updated May 07, 2023 Is it too late for a pumpkin recipe? I think the pumpkin season is still here at least till Thanksgiving, isn’t it?. So now that I have convinced you (and myself) let’s talk about today’s recipe – Pumpkin Pecan Cupcakes with Chocolate Frosting. First let me tell you about the amount of baking stuff I have in my kitchen. Wait, I can’t even tell that because there’s so much! It’s not even funny. Yesterday while trying to figure out and sort my baking closet I noticed that I have one last can of pumpkin puree remaining and I couldn’t possibly wait till next year to use it. Do you blame me? So as soon as I saw the can I knew I was going to make cupcakes. I adore baking cupcakes, for me they are easier to decorate than cakes and are cuter too. Don’t you agree?
I love chocolate and I have grown to like pumpkin too. Honestly pumpkin isn’t really a thing is India. Pumpkin is also not a popular flavor back home so all the baking that I have done with pumpkin has been in the last 2 years. Before that I didn’t even know that we were supposed to bake with pumpkin, well as a matter of fact I didn’t even know how to cook then! Anyway these moist pumpkin cupcakes are high on flavor and also filled with some chopped toasted pecans. I love adding nuts to my cupcakes, gives them a nice texture. I think it’s always nice to bite into something crunchy in middle of a soft baked good. Just me?
I used all my favorite ingredients to make moist cupcakes – oil, buttermilk and brown sugar. You cannot go wrong with this trio provided you don’t overmix your batter. I think I have repeated this so many times on my blog but I’ll say again – never over-mix your cake/muffin/cupcake better. Overmixing will lead to more gluten formation and you will end up with a tough baked good. You have to mix the batter until just combined so always be gentle with the batter after you mix in the flour. For the chocolate frosting I used simple butter, cocoa powder, confectioners sugar and heavy cream. Adding vanilla is optional, I did because I love it. I also added little cinnamon powder to the frosting, you can skip it but I loved the addition of little spice in the frosting too. I might be in minority but I do like using salted butter for my frostings, you can use unsalted butter in place.
- You can use either heavy cream or milk in the frosting. I prefer cream because of the richness it gives to the frosting.
- The quantity of heavy cream can be adjusted in the frosting according to requirements. Add more cream for a spreading consistency.
- You can add more cocoa powder in the frosting for a more intense chocolate flavor.
title: “Pumpkin Pecan Cupcakes With Chocolate Frosting " ShowToc: true date: “2024-10-18” author: “Alan Brewster”
Nov 19, 2014, Updated May 07, 2023 Is it too late for a pumpkin recipe? I think the pumpkin season is still here at least till Thanksgiving, isn’t it?. So now that I have convinced you (and myself) let’s talk about today’s recipe – Pumpkin Pecan Cupcakes with Chocolate Frosting. First let me tell you about the amount of baking stuff I have in my kitchen. Wait, I can’t even tell that because there’s so much! It’s not even funny. Yesterday while trying to figure out and sort my baking closet I noticed that I have one last can of pumpkin puree remaining and I couldn’t possibly wait till next year to use it. Do you blame me? So as soon as I saw the can I knew I was going to make cupcakes. I adore baking cupcakes, for me they are easier to decorate than cakes and are cuter too. Don’t you agree?
I love chocolate and I have grown to like pumpkin too. Honestly pumpkin isn’t really a thing is India. Pumpkin is also not a popular flavor back home so all the baking that I have done with pumpkin has been in the last 2 years. Before that I didn’t even know that we were supposed to bake with pumpkin, well as a matter of fact I didn’t even know how to cook then! Anyway these moist pumpkin cupcakes are high on flavor and also filled with some chopped toasted pecans. I love adding nuts to my cupcakes, gives them a nice texture. I think it’s always nice to bite into something crunchy in middle of a soft baked good. Just me?
I used all my favorite ingredients to make moist cupcakes – oil, buttermilk and brown sugar. You cannot go wrong with this trio provided you don’t overmix your batter. I think I have repeated this so many times on my blog but I’ll say again – never over-mix your cake/muffin/cupcake better. Overmixing will lead to more gluten formation and you will end up with a tough baked good. You have to mix the batter until just combined so always be gentle with the batter after you mix in the flour. For the chocolate frosting I used simple butter, cocoa powder, confectioners sugar and heavy cream. Adding vanilla is optional, I did because I love it. I also added little cinnamon powder to the frosting, you can skip it but I loved the addition of little spice in the frosting too. I might be in minority but I do like using salted butter for my frostings, you can use unsalted butter in place.
- You can use either heavy cream or milk in the frosting. I prefer cream because of the richness it gives to the frosting.
- The quantity of heavy cream can be adjusted in the frosting according to requirements. Add more cream for a spreading consistency.
- You can add more cocoa powder in the frosting for a more intense chocolate flavor.
