Pumpkin Fever

We’ve got pumpkin fever and the smells of Fall have been wafting through the Emans household during this Eid break. As you might expect, we are both waxing nostalgic for being home during this time of year so you’ll have to forgive the onslaught of somewhat predictable recipes.

We love the fresh affordable spices we can get from almost any market and have combined every pumpkin recipe we have tried with fresh ground nutmeg, cloves, ginger and (my new favorite) allspice.

Wondering what our favorite recipes of the week were? I’m glad you asked! They include heavenly pumpkin spice cupcakes with cream cheese frosting and delicious pumpkin pancakes.

Both recipes have very similar ingredients and I actually used the same (one) can of pumpkin puree to make both. Jordon and I made the cupcakes together two nights ago and I simply saved the remaining pumpkin to use today with our Saturday brunch pancakes. I’ve included recipes and photos below if you’d like to try them out yourself.

WHAT YOU’LL NEED

Pumpkin Spice Cupcakes

INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs, room temperature
3/4 cup milk
1 cup pumpkin puree

CINNAMON CREAM CHEESE FROSTING
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

DIRECTIONS

1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.

2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

FROSTING DIRECTIONS
1. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners’ sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.

2. Once the cupcakes are cool, frost with the cream cheese icing.

 

Pumpkin Pancakes

My particular version of this recipe is made for 2 people since Jordon and I can’t begin to eat a full batch of pancakes. So if you plan to cook for a larger group, just double it up or refer to this original recipe (but please note, I’ve made some adjustments and additions to the recipe).

INGREDIENTS
3/4 cups milk
3/4 cup pumpkin puree
1 egg
1 tablespoons vegetable oil
1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

DIRECTIONS
1. In a bowl, mix together the milk, pumpkin, egg, and oil. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Brown on both sides.

Serve hot with your favorite topping. We had a mix of powdered sugar and syrup, yum!