Pumpkin Spice Cupcakes
Pumpkin pie spice, also known as pumpkin spice, is an American spice mix commonly used as an ingredient in pumpkin pie. Pumpkin pie spice is similar to the British and Common wealth mixed spice.It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It can also be used as a seasoning in general cooking.While nutmeg has been around for 35,000 years, the grouping of it with allspice, cinnamon, cloves, and ginger didn't happen until the 20th century. The Chicagoist found that the earliest mention of pumpkin spice in a Pumpkin Spice Cakes recipe, published in 1936 by The Washington Post. Up until the 1950s, recipes like that one contained actual pumpkin. However, things changed when spice companies like McCormick began packaging the blend and selling it as pumpkin pie spice (and then shortened to pumpkin spice in the 1960s). The collection of American household spices were never the same, and the new combination was flying off the shelves. The love of pumpkin spice has only grown since. The addition of pumpkin spice to nearly everything is usually dated to the debut of Starbucks’s Pumpkin Spice Latte. Released in limited numbers in fall of 2003, since then the PSL has sold hundreds of millions, according to CNBC. Following the PSL success, the spice blend exploded in popularity with seeming everyone selling something containing pumpkin spice. It is easy enough to do because the blend is cheap and widely available; although, as you'll learn, that wasn't always the case.Since the rise of the Pumpkin Spice Latte, the spice combination has found its way into every area of our lives, from desserts to dog food. Pumpkin spice is synonymous with fall. When you say pumpkin spice you think about cold days, cozy sweaters, hot drinks and, apple pie. When autumn comes I am so excited to make autumn desserts. This time I tried pumpkin spice cupcakes because I love pumpink a lot. When you taste this cupcakes you feel like you’re tasting a piece of autumn. With a cup of hot tea or chocolate, these cupcakes is what you need for a cozy autumn day.
Ingredients
Cupcakes
- 430 g flour
- 200 g brown sugar
- 425 g pumpkin purée
- 180 g melted butter
- 4 eggs
- 150 ml milk
- 50 ml coconut oil
- 4 tsp ground cinnamon
- 2 tsp ground nutmeg
- 2 tsp ground ginger
- 2 tsp ground cloves
- 10 tsp baking powder
- a pinch of salt
Frosting
- 200 g cream cheese
- 200 g whipped cream
- 150 g speculoos cream
Instructions
Cupcake
- In a large bowl mix all dry ingredients: flour, sugar, spices, salt and baking powder and mix well.
- In another bowl mix the eggs with melted butter until the composition gets foamy. Add the milk and coconut oil and keep mixing. Finally add the pumpkin purée and mix until you get a homogenous composition.
- Add the liquid composition over the dry ingredients and mix well. In a muffin tray add muffins paper and add 2 tabelspoons of composition in every muffin paper. Bake the muffins at 180 degrees for 30-40 minutes.
Frosting
- For frosting start by mixing whipping cream. When the cream become fluffy and holds its shape add the cheese cream and mix well. Add the speculoos cream and mix well using a spatula.
- Using a pos decorate each muffin. You can add some caramel sauce or whatever you like. I added some caramel sauce and the combination was amazing.
Notes
