Being South Indian, the idea of sweet pumpkins being incorporated in desserts was something unknown to me. My grandma makes delicious curries & stews that are infused with the sweetness of the vegetable no doubt, but they are in fact savory. When I came to the western world, a ‘pumpkin doughnut’ at a popular store intrigued me but in vain. It didn’t appeal to my palate & I vowed to keep away from pumpkin related desserts. Little did I know what a big mistake I was making.
Very recently, the crisp, cold air of the fall urged me to try the pumpkin spice latte. Yes, I was entering uncharted territory but this time, much to my surprise I was hooked! And in a few weeks I was at a store looking for ‘Pumpkin Puree’! So get ready because it’s pumpkin mania in my kitchen and what better way to begin than with some moist, delicious cupcakes.
It took me a few trials & errors to get just the right amount of pumpkin into the batter. The first time I added too much & the cupcakes were dense. Next time…too less and the flavour was compromised. But, then with the perfect measure….they are super moist and delicious with the ooey gooey creamy cheese frosting. In my husband’s words , “Best cupcakes you’ve ever made”. Now that’s a huge honour!Well, even if autumn is long gone and winter has set in, the aromas of cinnamon & pumpkin have created the essence of the fall season in my kitchen!Do try them…. trust me, they are nothing short of heavenly!
|RECIPE FOR EGGLESS PUMPKIN AND CINNAMON CUPCAKES WITH CREAM CHEESE FROSTING
RECIPE FOR THE CUPCAKES(makes 12-15 medium sized cupcakes)
RECIPE FOR VANILLA CREAM CHEESE FROSTING