Pumpkin Cupcakes with Pumpkin Walnut Fudge Frosting

Since my 86 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

These pumpkin cupcakes are soft, spicy and so good without using eggs or milk. The Pumpkin-Walnut Fudge Frosting is delicious but very rich. The Cinnamon Glaze at the bottom of the recipe is a good choice and not so decadent.  From my 2011 post:


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 tablespoon 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 silicone liners and allow to cool completely on a rack.

When the cupcakes are cool, frost with rich 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.

Also served: Autumn Chicken and Beans – a hearty dish of chicken, cannellini beans and the surprise addition of raisins.  From my 2011 post: