Well folks, I am back at it! It has been a long busy year for me so far, but I finally have some free time to bake again. What better way to start my adventure (again…) than with a seasonal favorite….PUMPKIN!
Layered with a sweet pecan streusel and a spiced meringue frosting, who could resist?
Spiced Pumpkin Cupcake Recipe
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup oil (I use a very light EVOO)
2 large eggs
1 tsp vanilla extract
3/4 cup pumpkin puree
1 1/2 cups pecans, chopped to your size preference
2 tbsp melted butter
2 tbsp sugar
Preheat oven to 325 degrees.
For the pecan streusel I like doing it two ways. If I am in the mood for a lot of pecan in each cupcake, I coarsely chop them and layer the mixture in the bottom of the baking cup. If I am in the mood for a little something less, I will finely chop the pecans and sprinkle the mixture onto of the cupcakes before baking them.
In a small mixing bowl combine chopped pecans with 2 tbsp butter and 2 tbsp sugar. Divide evening into baking cups or set aside and sprinkle on top of cupcakes before baking.
In a medium mixing bowl combine flour, baking powder, baking soda, spices, and salt. Mix well to evenly distribute spices.
In a large mixing bowl combine all wet ingredients, including the pumpkin puree and whisk thoroughly. Next, slowly whisk in dry ingredients until everything is well incorporated and lump free.
Evenly divide cupcake batter between 12-18 cupcake liners and top with streusel (if doing so), then bake for 18-20 minutes. Let cool completely before frosting.
Top with a spiced meringue frosting by adding allspice to my fluffy marshmallow frosting. I used roughly 2 tsp, but it’s best to flavor the frosting to your preference. Then garnish cupcakes with a light sprinkle of cinnamon.