Palate-Pleasing Pumpkin Patch Cupcakes  

With 2 different baked-in fillings

 

The pumpkin season is upon us!  Yes its true!  That wonderful time of year filled with crisp fall air, cozy sweaters, changing leaves and of course, pumpkin everything.  I have been making pumpkin puree like crazy - and baking up all sorts of delicious sweets!    Including pumpkin cupcakes of course! 

Hello Fall!

This pumpkin baked so nicely - the skin just popped right off in the oven!  I just lifted it right off with a fork... easy as pie! oops, er, cupcakes :)

To me, these cupcakes are everything that is good and pure about Thanksgiving.  And trust me, after eating them you will have plenty to be thankful for!  Specifically, each bite... and that bit of frosting left on your finger after you're done devouring this little bit of November-themed heaven.

The special part of these cupcakes is the baked-in filling.  Its such a nice surprise when you get to the middle.  I made a batch of half with baked-in cranberry sauce and half baked-in pumpkin pie filling.  Feel free to make whatever you like!  But I really recommend trying both, I think you might be surprised by what you like best.

Apology-note:  These cupcakes are perfect for Thanksgiving... unfortunately, I have posted this too late for you to eat them on Thanksgiving this year!  I was too busy baking and eating to worry about blogging!  But that's ok - pumpkin is good all the time.  So don't worry about the details and just try these delicious cupcakes!  Plus, its a great way to use up any leftover cranberry sauce you might have... or maybe an excuse to make more! (Cue evil laugh)

 

Pumpkin Patch Cupcakes

For the cupcakes:

1 cup pumpkin puree

3/4 cup soy milk

1 Tbsp apple cider vinegar

1/4 cup canola oil

3/4 cup sugar

1 tsp vanilla

1 1/4 cups all purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

Pumpkin pie filling:

I used Isa's pumpkin pie filling recipe and just tweaked it a little bit... worked out great.  As usual.  Thank you Isa!

1 cup pumpkin puree

2 Tbsp maple syrup

2 Tbsp soy milk

3/4 tsp canola oil

2 tsp cornstarch

1/2 tsp guar gum

heaping 1/4 tsp cinnamon 

heaping 1/4 tsp ginger

pinch nutmeg

pinch salt

smaller pinch cloves

Combine all ingredients in a blender or food processor and process until smooth. 

Delicious cranberry sauce:

I found this recipe... who can say no to Emeril?  And just tweaked it a little based on what I had in the kitchen.  I'm not going to lie, I almost took a spoon and ate it right out of the pot... 

2 cups fresh cranberries

Juice and zest of 1 orange (I used my handy zester)

1/4 cup water

1/2 cup sugar

1 tsp cinnamon

1 Tbsp bacardi or other liquor/liqueur you have around

1 Tbsp corn starch

Agave syrup, if needed

In a medium saucepan, combine cranberries, orange juice and zest, water, sugar, cinnamon and booze.  Bring to a boil then reduce heat, simmer until cranberries are tender, most of them will pop open.  In a small cup dissolve the corn starch in 1 Tbsp water, then add to the cranberries.  Continue to mix until thickened.  Taste for sweetness - I added about 1 Tbsp agave at the end and mixed it in... perfect :)

To make the cupcakes:

Preheat oven to 350 degrees.  Fill a 12-cup muffin tin with cupcake liners.  Prepare whichever filling you want (or both!) and set aside.  Mix together the cupcake ingredients and fill cupcake liners 3/4 of the way full.  Spoon 1/2 Tbsp filling on to the batter in each liner.  Use a measuring spoon to do this, then use the back of the measuring spoon to work the filing into the batter.  Take care not to mix the filling with the batter, just gently work it down so its not sitting right on top.  Bake cupcakes for 18-20 minutes (I found 19 minutes was perfect).  Let cool fully before frosting.

Hot and fresh out the oven!

Pumpkin-pie cupcake!

This is a picture of Thanksgiving

Frosted!

I also made Triple Pumpkin Cupcakes - pumpkin cupcakes with the pumpkin pie filling and pumpkin cream cheese frosting.  Holy Pumpkin Batman!  The frosting was a little softer than I wanted, but they tasted amazing!!

Pumpkin yumminess!

Pumpkin Cream Cheese Frosting

1/2 cup cream cheese
1/4 cup margarine
1/2 cup pumpkin puree

In a stand mixer or with a hand mixture, cream together the cream cheese and margarine.  Add in the pumpkin, mix well to combine.  

Now go buy a pumpkin!  It's worth it!