Fall Baked Goods
Apparently we are food blog now! Just kidding, but it’s a pretty well known fact that Kara and I are true foodies so it should be no surprise that we’ve been fairly restaurant/food/recipe heavy lately. Plus the weather is starting to really cool off around here, and what better way to combat that than some delicious goodies?!
It is perfect the perfect time of year to stay inside and do some baking. I am obsessed with the Barefoot Contessa and basically all I want in life is to be Ina Garten, wear oversized chambray and cook fabulous meals for my doting husband. Since that is merely a pipe dream, I settled for whipping up her recipe for Pumpkin Spice Cupcakes with Maple Frosting instead.
I think I have mentioned before that I love all things pumpkin, so pumpkin cuppy cakes are a must for fall. Isn’t there something so comforting about fall foods?! I also really love baking things from scratch. I used to make cakeballs from box cake and canned frosting, and while they were good, there’s nothing quite like measuring and mixing fresh ingredients to create a tasty treat.
This recipe blended together all the most delicious fall flavors: pumpkin, cinnamon, nutmeg and maple. These cupcakes are super moist (I know that’s a trigger word for some people, but #SorryNotSorry, these things were moist!) and could probably just be eaten on their own, but who doesn’t love some cream cheese frosting, right?
½ cup vegetable oil, plus extra for greasing the pan
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon kosher salt
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (not pie filling)
½ cup granulated sugar
½ cup light brown sugar, lightly packed
Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the ½ cup vegetable oil. Add the flour mixture and stir to combine.
Scoop the batter into the prepared tins and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting, and sprinkle with the chopped Heath bars.
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth.
Yum! So happy with how these turned out, I think I would have made the Barefoot Contessa proud. What things are you guys baking this fall? Share your recipes with us!!