#Pumpkin and Cinnamon Cupcakes with Cream Cheese Frosting-Eggless

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!IMG_7369Well, 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 THE CUPCAKES(makes 12-15 medium sized cupcakes)
1 1/2 cup Self raising flour
1 cup Granulated sugar
1 tsp Baking Soda
3/4 tsp cinnamon powder
6 tbsp oil
1 tbsp white vinegar
1 cup milk + 1 tsp white vinegar to make buttermilk
9 tbsp Canned 100% pumpkin puree(Not Pumpkin pie filling)
1.Preheat oven to 350 F and place cupcake liners in the tray.
2.Mix the dry ingredients in a bowl .
3.Add the wet ingredients- oil & vinegar
4.Make buttermilk by incorporating 1 cup milk & 1 tsp vinegar. Add this to the remaining ingredients.
5.Add pumpkin puree & gently mix it with the batter. Fill 2/3 of the cupcake liners with the batter.
6.Bake for 15 – 20 minutes or until toothpick comes out clean.

1/4  unsalted butter at room temperature
227 gms of cream cheese at room temperature
2-2.5 cups of icing sugar
1 tsp vanilla extract
1/2 tbsp milk (optional and to be used only if the frosting is too thick)
1.Using a hand held mixer in high speed, cream the butter & cheese for about 2 minutes.
2. Add the icing sugar and beat for 2-3 minutes.
( If the frosting is too thin, just keep it in the freezer for a few minutes until it firms up to the required consistency and then use it)
4.Frost the cupcakes & sprinkle cinnamon & icing sugar.
5.I ‘ve frosted these cakes with a Wilton 1M tip.Pumpkin cinnamon


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