Pumpkin Spice Cupcakes with Espresso Cream Cheese Frosting

pumpkin spice cupcakes with espresso cream cheese frosting
pumpkin spice cupcakes with espresso frosting

With Thanksgiving only a few days away, ovens are being heated up across the United States. Cooks and bakers are frantically creating dishes that can be made ahead so the Big Meal is a little less stressful. But they’ll need breakfast (or a snack) that day too, and this tasty treat should still echo the flavors of the holiday. Iconic Pumpkin Spice can make an appearance long before the feast is at its end in the form of a pick-me-up cupcake for a harried chef to nibble on.

To come up with a snack or breakfast item that contains fall flavors, I modified a cake recipe to become a cupcake recipe. For high altitude I adjusted the amounts of baking soda and flour. To make the baked good more suitable for breakfast, its nutrition was elevated by using a combination of whole wheat and all purpose flour. I also topped it with a frosting rich in espresso flavor for a caffeinated morning boost. You may think a cupcake is too decadent for breakfast, but I see it as a reward for getting up so early to prepare the festive meal.

Pumpkin Spice Cupcakes with Espresso Cream Cheese Frosting adapted from Vegan Pumpkin Spice Cake and Banana Cake with Coffee Cream Cheese Frosting

for the cupcakes
1.5 cups non-dairy milk
2 tablespoons apple cider vinegar
1.75 cups + 1 tablespoon all purpose flour
3/4 cup whole wheat flour
1.75 cups vegan granulated sugar
1.5 tablespoons pumpkin pie spice
3/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
for the frosting
1/2 cup (112 grams) vegan butter (not margarine), slightly softened
8 ounces vegan cream cheese (the firmest you can find)
2.5 to 3 cups powdered sugar, sifted
1.5 to 2 tablespoons espresso powder (depending on how strong you want the flavor)
1 teaspoon vanilla extract

Preheat oven to 350F. Fill 21 cups of two muffin tins with paper liners. Combine the non-dairy milk and apple cider vinegar and set aside to curdle.

In a large bowl, sift together the flours, granulated sugar, pumpkin pie spice, baking soda, baking powder, and salt. In a medium bowl, whisk together the curdled milk, pumpkin puree, oil, and 1 teaspoon vanilla. Add the wet ingredients to the dry and mix just until combined.

Use an ice cream scoop to divide the batter into the 21 cups, filling them 2/3 full. Bake for 27-29 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Set the muffin tins on a wire rack to cool for 10 minutes. After that, tip the cupcakes out onto the rack to cool completely.

While the cupcakes cool, make the frosting. Cut the butter into pieces and add to the bowl of a stand mixer fitted with a paddle blade. Beat on low to medium speed until softened. Add the cream cheese and continue beating at low to medium speed until blended.

In a small bowl, add the espresso powder and 1 teaspoon vanilla and stir to combine. Add this liquid to the bowl of the stand mixer and briefly beat to combine. Gradually add the powdered sugar, beating on low to medium speed until fully blended. Use all 3 cups if the frosting is too soft to pipe onto the cupcakes.

When the frosting is blended and fluffy, spoon it into a piping bag fitted with a star tip and frost the cooled cupcakes. Cover and store frosted cupcakes in the refrigerator for up to 5 days so you have them for Thanksgiving.

Until next time, Happy Thanksgiving and happy baking!

Cranberry-Studded Pumpkin Muffins

Cranberry Studded Pumpkin Muffins

Cranberry Studded Pumpkin Muffins

It’s a few days until American Thanksgiving, and I thought I would do an homage to some of the holiday’s traditional flavors. Pumpkin and cranberry are common tastes found at a Thanksgiving table, so I dug up a recipe combining the two. This muffin would make a wonderful pre-feast breakfast to get you in the mood.

I reduced the baking soda to account for high altitude concerns. Next, I made a chia egg (from chia and water) and swapped nonfat milk with almond milk to make it vegan. These not-to-sweet muffins offer lots to be thankful for with the burst of cranberries in every bite.

Happy Thanksgiving!

Cranberry-Studded Pumpkin Muffins adapted from Pumpkin Cranberry Muffins
1 Tbs chia seeds
3 Tbs warm water
2 cups all purpose flour
3/4 cup organic sugar
3/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 cup pumpkin puree
1/4 cup canola oil
1 cup unsweetened almond milk
1 cup fresh cranberries, chopped
Preheat oven to 350F. Line a muffin pan with paper liners. Combine chia seeds and water in a small bowl, and set aside to gel. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg. Combine pumpkin, chia gel, oil and almond milk in a medium bowl. Make a well in the dry ingredients; add the pumpkin mixture and stir until just combined. Gently fold in cranberries. Fill 12-14 muffin cups and bake for 24-26 minutes.

Until next time, happy baking!

Molasses Spice Pumpkin Bread

molasses spice pumpkin bread

molasses spice pumpkin bread

This time of year we are inundated with so many things flavored with pumpkin spice. It can be a bit much, but when I saw a pumpkin bread recipe with loads of flavor, including the ubiquitous spice blend, I knew I wanted to try it. The depth of the molasses flavor is brightened by the powdered spices and makes a delicious quick bread. This post is just in time for American Thanksgiving so you can share these mini loaves with friends.

This recipe was already vegan so I didn’t have to make ingredient swaps. For altitude I added flour and non-dairy milk while reducing baking powder. The molasses flavor was a tad overwhelming so I reduced it and added more granulated sugar. The mini size is perfect for high altitude – the loaves won’t be quite as tall as sea level bread but they will look great, especially with the topping layer.

Molasses Spice Pumpkin Bread adapted from Silk’s blog
1 1/4 cups + 1 TBS all purpose flour
1.5 tsp baking powder
1 TBS pumpkin pie spice
1/4 tsp sea salt
3/4 cup + 1 TBS organic sugar
1/4 cup organic light brown sugar, packed
3/4 cup pumpkin puree
1/3 cup vegetable oil
1/4 cup + 1 tsp Almondmilk
1.5 TBS molasses
2 tsp vanilla extract
Topping
2.5 TBS organic sugar
1 1/4 tsp cinnamon
Preheat oven to 400F. Grease and flour three 5″x3″x2″ mini loaf pans. In a large bowl, add flour, baking powder, pumpkin pie spice, and salt, whisking together to combine. In another large bowl, add sugars, pumpkin puree, oil, milk, molasses, and vanilla, whisking until combined. Pour wet mixture over dry ingredients and stir until just combined. Do not overmix. Evenly distribute batter between prepared pans, filling each about 2/3 full.
Make topping by combining sugar and cinnamon in a small bowl. Evenly sprinkle over each pan and swirl with a knife. Place pans on a baking sheet and bake for 35-40 minutes, or until tops are set and a toothpick inserted in center comes out clean. Allow bread to cool in pans for 15 minutes before removing and placing on a wire rack to cool completely. Bread will keep airtight at room temperature for up to 5 days.

Until next time, happy baking!