Tag Archives: pumpkin

Spicy Pumpkin Cupcakes with Salted Caramel

And so begins the season of pumpkin everything.  Some people celebrate their birthday month, but in this house, we rejoice in pumpkin month.  A celebration, all month-long, of how many recipes I can fit pumpkin into.

Isn’t it funny how the pumpkin craze becomes slightly over the top in October?  People are hoarding cans and cans of puree, and then for the rest of the year the poor pumpkin pie spice sits, untouched, literally ignored?  If you figure out what the deal is with that, let me know.

pumpkin cupcakes

I haven’t posted cupcakes in a long time, so I thought these Spicy Pumpkin Cupcakes with Salted Caramel, would be the perfect start to pumpkin everything month.  Just as the name implies, it’s a spicy but super moist delicate pumpkin cupcake, with a gorgeous brown sugar swiss meringue swirl, and a sweet and salty pool of homemade salted caramel.    It’s the pumpkin and salted caramel combination that gets me every time.  Not to mention cloves and cinnamon.  I do love the smell of cloves.

pumpkin cupcakes

These pumpkin cupcakes are an excellent recipe that do double duty as easy muffins too.  I simply double the recipe and freeze half for lunches, because they freeze so well.  They are also an easy make ahead dessert, because every component can be prepared in advance.  Make and freeze the cupcakes until you need them, whip and refrigerate the icing a few days ahead, and keep that salted caramel in the fridge for up to a week!   Your prep time is literally only minutes when you need to ice and serve them.  For this reason alone, these are a superb choice for any Thanksgiving celebrations you might be preparing for.

pumpkin cupcake

And don’t be afraid to make your own pumpkin puree too!  Although I do love the convenience of canned puree, it is incredibly easy to buy pie pumpkins from market and make your own.

Now excuse me while I spend the next few hours scouring Pinterest for the next great pumpkin recipe.  Have you got one?  Share it with me in the comments!

Happy pumpkin baking friends,

Renee

xo

Spicy Pumpkin Cupcakes

  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp cloves
  • 1 cup + 2 tbsp. oil
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 1/2 cups pumpkin puree

Preheat oven to 350° and line two muffin trays with cupcake liners

  1.  In a small bowl mix the flour, baking powder, baking soda, cinnamon and cloves, set aside.  In a large bowl combine the sugar and oil.  Mix well.  Add the eggs one at a time until fully incorporated.  Mix in the pumpkin puree.  Slowly add the flour mixture and stir just until combined.
  2. Fill tins with a 1/4 cup of batter or use a cookie scoop, to ensure all of the cupcakes are the same size.  The recipe will yield approx. 20 cupcakes.  Bake for 20 minutes or until toothpick inserted comes out clean.  Set aside to cool.

Brown Sugar Swiss Meringue Frosting

  • 5 large egg whites
  • 1 1/4 cups brown sugar
  • 3/4 cup unsalted butter, cubed and room temp
  • 1 tsp vanilla extract
  • pinch of salt

 

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place the bowl of eff whites on the stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring and pinch of salt and beat until combined.  Use immediately or refrigerate for a week.  Icing will need to be at room temperature and whipped for about 5 minutes if kept in the fridge.

Salted Caramel Sauce

*Cooking  Channel TV

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tbsp unsalted butter
  • 1 tsp sea salt

1.  In a medium saucepan, combine the sugar and water over medium-low heat and stir until the sugar dissolves.  Increase the heat to medium- high and bring to a boil, without stirring.  Use a wet pastry brush to wash down any sugar crystals on the side of the pan if you need to.  Boil until the syrup is a deep amber color, about 7 minutes.

2  Remove mixture from the heat and very carefully whisk in the heavy cream. The mixture will bubble a lot but keep mixing. Stir in the unsalted butter, and salt. Bring back to the stove on low heat and stir until you have a smooth sauce.  Allow the caramel to cool.   The salted caramel sauce will keep in the refrigerator up to 2 weeks.  Reheat for a few seconds before drizzling if needed.

Cupcake Assembly

Pipe an icing dam around the perimeter of the top of the cake, with a large round tip, leaving a hole in the middle.  Using a small spoon carefully drizzle salted caramel into the hole.  Top with raw pepitas for garnish.  Serve at room temperature.

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Filed under Cup Cakes, Fondant and Icing, Sauces and Syrups

Spicy Pumpkin Beignets { And Feeling Thankful}

This week-end is our Canada Thanksgiving.  It’s an extra long week-end at home with family and friends to enjoy each other’s company and be thankful for all of our blessings.

beignets2

It’s also when we full on break out all of our best pumpkin recipes.

The combination of pumpkin and spices has to be my all time favourite.  It’s too bad that we only seem to enjoy them during the fall and winter season.

beignets1

This morning we had a lazy morning at the house.  Good coffee, lots of sunshine.

And Spicy Pumpkin Beignets.

Pumpkin, fall spices and warm freshly fried beignets?

We are thankful for that in this house.

beignets5

I’m even more grateful that I was able to make the dough the night before and refrigerate it until breakfast.  It’s a recipe that’s quickly thrown together and fairly quick in the morning.  I also like to include a super fast bowl of spicy glaze for dipping.

It leaves me more time to sit and enjoy the people I’m most thankful for.

beignets3

We are a fortunate family.

We have a beautiful home, amazing families and the most awesome group of friends that support us.

Happy Thanksgiving everyone!

Spicy Pumpkin Beignets

*adapted from the famous Café Du Monde recipe

Ingredients:

  • 1 1/2 cups of warm water (100°-110°)
  • 2 1/4 tsp active dry yeast
  • 1/2 cup sugar
  • 1 1/2 teaspoon of salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 2 eggs
  • 1 cup heavy cream
  • 1/2 cup pumpkin puree
  • 7 cups of all purpose flour
  • 1/4 cups shortening, cut into chunks
  • canola oil
  • powdered sugar for dusting

Instructions:

1.  Sprinkle the yeast over the warm water in the mixing bowl of a stand mixer.  Let bloom for 5 minutes.  Add the salt, spices, sugar, eggs, cream, and pumpkin. Blend them with the whisk attachment until well combined.

2.  Switch to the dough hook and add 4 cups of flour.  Add the shortening.  Add the next 3 cups of flour and mix until blended.  Cover with plastic wrap and refrigerate overnight.

3.    Heat oil in a large pot or fryer until 350.°  Drop small balls of dough into the hot oil and fry for 4-6 minutes.  Beignets should be a nice golden brown colour.

4.  Dust with powdered sugar and enjoy every last warm delicious bite!

Spicy Glaze

  • 2 cups powdered sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 2-3 tbsp. cream

Combine all ingredients and stir until smooth and glaze consistency (add cream as needed).

Free Printable- Thanksgiving Gift Tags at Amanda’s Parties To Go!

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Filed under Breakfast, Scones and Breads

Oven Baked Pumpkin Rice Pudding

Last week I made some Pumpkin Cupcakes for my dad’s retirement (remember these?) and I had a wee bit of pumpkin left over.   I decided to try some of mom’s Old Fashioned Rice Pudding with a little twist.

Imagine, warm gooey Pumpkin Rice Pudding full of pumpkin pie flavour garnished with toasted pecans and pure maple syrup.  Pumpkin pie without the crust.  Oh- my- goodness…perfect on a breezy, rainy day.  And I know I’ve said it before but this stuff is the ultimate comfort food for me.

I decided to have a little spoonful while it was cooling on the counter, but found myself frantically eating large spoonfuls like someone was sure to take the bowl away from me at any minute!   Honestly, if you like pumpkin pie, this stuff is that good!

What is your ultimate comfort food?

Pumpkin Rice Pudding with Toasted Pecans and Maple Syrup

*adapted from moms recipe

Pre-heat oven to 325°

Combine in a 1 1/2-quart buttered casserole:

1/2 cup uncooked regular rice

3 cups whole milk

1 cup pumpkin puree

1/4 cup brown sugar

1/2 tsp. kosher salt

1 tbsp unsalted butter

1 tsp pure vanilla

1/4 tsp nutmeg

1/4 tsp cloves

1 tsp cinnamon

pinch of ginger

1. Stir all ingredients, except raisins, in a buttered 1 1/2 qrt casserole dish (until sugar is dissolved).  Bake for one hour stirring every 20 minutes.  At the end of the hour add 3/4 cup (less if you prefer) raisins and bake for another 20 minutes.

Garnish with toasted pecan pieces and drizzle with pure maple syrup.  Serve warm or cold.

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Filed under Pudding

Pumpkin Pecan Cupcakes with Rum and Brown Sugar Swiss Meringue Buttercream

Phew!  That is a mouthful!  But worth every last syllable I guarantee you.

This is actually a recipe for a bundt cake that I found a few years ago.  And I have made it as a bundt cake with some Rum Syrup brushed on top many times and it is fantastic!  Today we are going to a BBQ so I opted to make these as cupcakes and add my favourite Swiss Meringue Buttercream, using the Rum Syrup as flavouring.

I love fall baking.  I know that it’s still technically summer, but markets are starting to display beautiful little pie pumpkins just shouting my name.  Who doesn’t love a good pumpkin dessert (my mom makes the best pumpkin pie hands down).  I roasted a few pumpkins the other day to use for this recipe and froze the rest for later use.

Pumpkin Pecan Cupcakes

  • 3/4 chopped pecans
  •  1-2/3 cups packed brown sugar
  •  1/4 cup softened butter
  •  3 eggs , room temperature
  • 3/4 cup vegetable oil
  •  2 cups roasted pumpkin purée
  •  2-1/2 cups all-purpose flour
  •  2 tsp baking powder
  •  1-3/4 tsp ground cinnamon
  •  1 tsp baking soda
  •  1 tsp ground ginger
  •  3/4 tsp salt
  •  1/4 tsp ground nutmeg
  •  1/4 tsp ground allspice

 

Syrup

  • 1/4 cup butter
  • 2/3 cup brown sugar
  • 1/4 cup dark rum

Line 2 muffin tins with liners or grease and flour a  10″ bundt pan.

1.  On baking sheet, toast pecans in 350°F (180°C) oven until fragrant, about 8 minutes; let cool.

2.  In small bowl, stir pecans with 2 tbsp of the brown sugar and sprinkle over the bottom of each cupcake liner (about 1/2 tsp).  Or, if using a bundt pan sprinkle around the bottom of greased and floured 10″ pan.

3.  In large bowl, beat remaining sugar with butter and beat in eggs, 1 at a time. Beat in oil until fluffy. Beat in pumpkin until
smooth.

4.  In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and allspice; stir into egg mixture, just until mixed.   Fill liners or pan.

5.  Bake in 350°F oven until cake tester inserted in centre comes out clean, about 24 minutes for cupcakes and 50 minutes for bundt cake.   I removed cupcakes immediately to a rack to cool.  Let bundt cool on rack for 10 minutes then remove from pan and transfer to rack.

Syrup: In small saucepan, melt butter over medium heat.   Stir in sugar and 3 tbsp water.  Boil until dissolved and thickened,
about 3 minutes. Stir in rum and boil for 1 minute. Brush over cakes.  * I brushed some syrup on top of the cupcakes as they were cooling and used the rest in my buttercream.

Rum and Brown Sugar Swiss Meringue Buttercream

5 large egg whites

pinch of salt

1 1/4 cups brown sugar

4 sticks unsalted butter, very soft

1 tsp vanilla extract

1/2 cup rum syrup (above)

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites, sugar and salt just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring and rum syrup (to taste) and beat until combined.  Use immediately.

Garnish with toasted pecans.

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Filed under Cup Cakes, Fondant and Icing