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Makes
12 cupcakes or one 9" cake
Author Notes
I once made a Pumpkin Goat Cheese Cheesecake that was really unusual and delicious. Here are the same flavors, in cupcake form. Sometimes, I dip the tops of the nekkid cupcakes into a simple cinnamon and powdered sugar icing, to keep the cupcakes vegan. —mrslarkin
Ingredients
- pumpkin cupcakes
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2 1/4 cups
all-purpose unbleached flour
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1 1/3 cups
granulated sugar
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3/4 teaspoon
baking soda
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3/4 teaspoon
kosher salt
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3/4 teaspoon
ground cinnamon
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3/4 teaspoon
ground nutmeg
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1/2 teaspoon
ground cloves
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1/2 teaspoon
ground ginger
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1/2 cup
water
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3/4 cup
vegetable oil
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3/4 cup
pumpkin puree
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1 1/2 teaspoons
apple cider vinegar
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turbinado sugar, for decorating cupcakes
- goat cheese frosting (makes quite a bit of frosting; reduce the recipe according to your needs and wants)
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6 ounces
goat cheese, room temperature
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2 ounces
cream cheese, room temperature
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1/2 cup
Marshmallow Fluff
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4 tablespoons
unsalted butter, softened
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1 teaspoon
vanilla extract (optional)
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3 cups
sifted powdered sugar, or more
Directions
- pumpkin cupcakes
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Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with Pam. Line with paper cupcake liners and spray the liners.
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Combine dry ingredients in a medium bowl and blend well.
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Here's an easy way to measure liquids and wet solids together: In a 2-cup measuring cup, measure out the 1/2 cup water and 3/4 cup oil. Add the 3/4 cup pumpkin puree. You should be at the 2-cup line now. Add the vinegar and stir together the wet ingredients.
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Stir wet into dry until smooth. Fill cupcake liners evenly. Lick the bowl, if you so desire.
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Bake for 20 – 25 minutes, or until toothpick comes out clean. I rotate my cupcake pan half way through the baking time. Let cool 5 minutes, then remove cupcakes to a cooling rack and cool completely.
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If you’d like, you can bake the batter in a 9” cake pan, sprayed with Pam and lined with parchment, for about 30 minutes, until a toothpick comes out clean.
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Frost. Lick the bowl, if you so desire. Lightly sprinkle turbinado sugar over top.
- goat cheese frosting (makes quite a bit of frosting; reduce the recipe according to your needs and wants)
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In the bowl of a mixer fitted with the paddle, beat the wet ingredients together until smooth.
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Add the sifted powdered sugar. Pulse mixer slowly at first, then increase speed until frosting is thick and spreadable to your liking. If too runny, mix in a spoonful of powdered sugar at a time.
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