Monday, 30 September 2013

Pumpkin Love

In our home full of food lovers, the coming of fall means comfort food ie bring on the pumpkin! We love pumpkin muffins, pumpkin cake, pumpkin cookies and of course pumpkin pie. Our mama just saw a recipe for pumpkin pancakes...has anyone every tried them? They are next on our list.


This weekend we made one of our Timinski favourites: 


Pumpkin Spiced Cupcakes

(adapted from Eating Well) 

You will need: 

3 cups of spelt flour
2 tsp of baking soda 
3/4 tsp of salt 
2 tsp of cinnamon 
1 tsp of allspice
1/2 tsp of ground nutmeg
1/2 tsp of ground cloves
2 large eggs
1 large egg white
1 1/2 cups of brown sugar
1 15 ounce can of  unseasoned pumpkin puree
1/3 cup orange juice 
1/4 cup of canola oil 
1 tsp of vanilla 

How to do it:

1. Preheat oven to 350'F and line 2 cupcake trays 
2. Whisk together flour, baking soda, salt and spices in a medium bowl 
3. Combine eggs, egg white and brown sugar in a large mixing bowl. Beat with an electric mixer until 
fluffy: 3-5 minutes. 
4.Add pumpkin, orange juice, oil and vanilla, beat until smooth. 
5.Add the dry ingredients to the wet and stir until just combined. 
6.Bake the cupcakes for 20-30 minutes until cake tester comes out clean, let cupcakes cool before icing. 

Yields 18 cupcakes

We like to ice ours with our favourite vegan white icing with a nutmeg twist: 

You will need:
1/2 cup of vegan margarine 
1/4 cup of shortening 
3-4 cups of icing sugar 
1 tsp of vanilla 
2-3 tbs of soya milk 
pinch of fresh grated nutmeg

How to do it:

1.Mix the margarine and shortening together until blended 
2. Slowly add icing sugar and blend. Add a tablespoon of milk. Blend again. 
3.Alternate icing sugar and soya milk until the icing is creamy and you have desired quantity 
4.Grate in a pinch of nutmeg and add vanilla. Mix again. 


Ice the cupcakes with a piping bag and decorate with cute sprinkles. 
Voila enjoy!
If you like this recipe, check out one of our absolute favourite cookbooks:

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