I love a good cupcake recipe and this recipe that my daughter developed makes the best cupcakes I have ever eaten. I’m not going to pretend these are fast to make. She ground the clover and ginger root by hand and she sifted all loose ingredients several times before adding to my Kitchen Aid mixer. Plus she used fresh pumpkin puree from a pumpkin in our garden. The end result is so worth the time though. If you’ve got some extra time on your hands you need to make these.
2 1/4 white pastry flour sifted 2 times
2 eggs at room temperature
1/3 cup brown sugar sifted once
1 cup white sugar sifted once
1 cup freshly processed pumpkin
1 teaspoon baking soda sifted once
1 teaspoon baking powder sifted once
1/2 teaspoon sea salt
1 teaspoon nutmeg sifted once
1 teaspoon freshly ground cloves
1 tablespoon freshly ground ginger root
1/2 cup cold whole milk
1/2 cup and 2 tablespoons for topping of crushed pumpkin spice Ovation
Sift all dry ingredients and place in kitchen mixer. Add freshly ground clovers and ginger root and stir well. Add in softened butter, eggs pumpkin puree and milk and mix well leaving batter slightly lumpy. Stir in half cup chopped ovation by hand.
Using an ice cream scoop place on scoop into each cupcake holder. Bake for 25 minutes or until a toothpick comes out clean.
Let cupcakes cool for 20 minutes and then frost and top with remainder of Ovation Milk Pumpkin Spice Break – A – Part chocolate.
Like I said these are the best cupcakes I’ve ever eaten. We just love pumpkin desserts so this will be a favorite during Thanksgiving to.
What’s your favorite pumpkin dessert, let me know in comments and we may feature a recipe with it next month.