Pumpkin Cupcakes with Pumpkin Walnut Fudge Frosting

I adapted this recipe from one found on Veronica’s Cornucopia for Wacky Pumpkin Spice Cake.  Without eggs or milk, this recipe makes a wonderful moist, soft cake.  Veronica used a Maple-Cinnamon Glaze* on her cake but I wanted to use a Pumpkin Walnut Fudge Frosting I had recently developed.  I cook the pumpkin puree over low heat for 2 minutes to keep it from tasting grainy.  This frosting made the cupcakes extra-delicious and rich.

PUMPKIN CUPCAKES WITH PUMPKIN WALNUT FUDGE FROSTING

  • 1-1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp. cinnamon
  • ½  tsp. nutmeg
  • 1/4 tsp. ginger
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 1 cup pumpkin puree
  • ¾ cup water
  • 1/4 cup vegetable oil (Canola)
  • 1 tablespoons white vinegar
  • 1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour 12 cupcake sections or insert 12 paper or silicone liners.

In a large bowl mix together the flour, sugar, cinnamon, nutmeg, ginger, salt, and baking soda.

In a separate bowl, whisk together the pumpkin, water, oil, vinegar, and vanilla.

Whisk the wet ingredients into the dry until thoroughly combined. Spoon into the 12 prepared cupcake pans…..

…. and bake for approximately 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Allow the cupcakes to stay in the pan for five minutes.  If using paper or silicone liners, leave in liners and remove to a rack to cool for five minutes.

After five minutes, remove the cupcakes from the liners and allow to cool completely on a rack.

Yield:  12 cupcakes

When the cupcakes are cool, frost with rich Pumpkin Walnut Fudge Frosting:

PUMPKIN WALNUT FUDGE FROSTING

  • ¼ cup pumpkin puree
  • 1 Tblsp. butter
  • 1 Tblsp. evaporated milk, undilulted
  •  ½ tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ground ginger
  • 2 cups powdered sugar
  • ½ cup coarsely chopped walnuts

In a medium pan, place the pumpkin and cook over medium low heat (#4 on my electric range gauge) for 2 minutes, stirring constantly.  A non-stick pan is helpful to keep the pumpkin from scorching.  Add butter and evaporated milk and continue to cook over medium low heat until butter is melted.  Remove from heat and whisk in spices and powdered sugar until smooth.  Stir in nuts.  Cool.  Spread on tops of cooled Pumpkin Cupcakes.  Enough frosting to generously cover 12 cupcakes.

*Veronica’s Maple-Cinnamon Glaze (enough for 12 cupcakes)
½ cup powdered sugar
2 Tblsp. real maple syrup
1/2 teaspoon vegetable oil
1/4 teaspoon cinnamon

Mix all ingredients together until smooth.  Drizzle over cupcakes.

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

3 thoughts on “Pumpkin Cupcakes with Pumpkin Walnut Fudge Frosting”

  1. I really must get busy and cook my pumpkin to mash and bake with. This recipe will be a great one to try out. Thanks!

    Hugs from Holland ~
    Heidi

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