the sweet silence September 30, 2008

“Silence is the universal
refuge, the sequel to all dull discourses and all foolish acts, a balm
to our every chagrin, as welcome after satiety as after disappointment” – Henry David Thoreau

Well hello there, pumpkin! Miss me?

As a wise man once said – Thoreau, in this case – sometimes you just need to be quiet. It isn’t necessarily the sign of pain or anguish or turmoil. It certainly wasn’t in this case. I just needed…a break. Between all that has been going on with The Big C, trying to get through the ups and downs of freelance life, and trying to wrap my head around some personal issues in my life…there just wasn’t room in my little walnut-sized brain for a whole lot more. On the upside, I have been running like a fiend and training for my next half-marathon next month. I’m inspired about work and blogging again. Oh yeah, I have a little sweetness in my life for the first time in a long while – and I ain’t just talking about what you see in this post.

All of that having been said,  I didn’t expect to be away this long – over a month?!? Will you ever forgive me?

Since I had to bring something seriously yummy and delicious to sweeten the deal on my first post back, I thought these cupcakes might do the trick. We’re in the beautiful beginnings of fall here in Atlanta…and it feels good to be cooking and baking with some autumn flavors. As much as I may hate to admit it, the base of these cupcakes are from a Martha Stewart recipe – is there anything this woman can’t do, dammit? I adjusted the spices a bit as I made my mixture – I definitely felt like the pumpkin pie-inspired spices could have been amped up. I suggest you taste as you go and don’t be afraid to add more. Top these babies with your favorite cream cheese frosting – a great recipe can be found here at Simply Recipes.

Pumpkin Cupcakes with Cream Cheese Frosting – makes 18 – recipe originally found here.

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree
  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners;
    set aside. In a medium bowl, whisk together flour, baking soda, baking
    powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar,
    butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in
    pumpkin puree.
  3. Divide batter evenly among liners, filling each about halfway.
    Bake until tops spring back when touched, and a cake tester inserted in
    the center comes out clean, 20 to 25 minutes, rotating pans once if
    needed. Transfer to a wire rack; let cool completely.


Jennywenny Sep 30, 2008 09:09 am

mmm delicious, welcome back. I may try these this weekend!

gadgetgeek Sep 30, 2008 10:09 am

I’m making these today.. Welcome back.

Food Rockz Man Sep 30, 2008 12:09 pm

Welcome back! Mail me one, would ya? Please!

Barbara Sep 30, 2008 01:09 pm

Nice to see you back Tami. I’ve spent the past week discussing Thoreau with a visting friend. Now I’m in the mood to reread Walden.

Chloe Sep 30, 2008 02:09 pm

Welcome back, Tammi! Hang in there; hope your dad is feeling better these days.
I don’t bake. At all. But I just may try this recipe of yours. Loooove pumpkin cupcakes!

Broderick - foto 404 Sep 30, 2008 07:09 pm

wow, yum. those look so delicious. I’ll go bake a couple right now ;) ;)

Cakespy Sep 30, 2008 09:09 pm

Welcome back and glad to have found you (through tastespotting). I was going through looking for pumpkin recipes and there was this deliciousness!! Consider it added to the recipe file.

Hillary Oct 2, 2008 02:10 pm

I like the addition of cream cheese frosting to these pumpkin cupcakes. Ordinarily this frosting is served with carrot but I think this makes a great combination as well.

Joe Oct 5, 2008 10:10 pm

The cupcakes look awesome. I love pumpkin. We are all about the pumpkin at our restaurant right now!!

Shari Oct 17, 2008 12:10 pm

The cream cheese frosting on top of a pumpkin muffin — delicious! I’m just catching up with my reading, but I’m glad you’re back too.

Y Nov 19, 2008 01:11 am

Welcome back. Those are mighty fine cupcakes. The swirls on top are just perfect.

Mike Stock Feb 4, 2009 06:02 pm

I didn’t make these way back when… but I did today. Yours may be much cuter (they are) but mine are very delicious.

Alison M Nov 17, 2009 09:11 pm

I made these without the frosting…passed them off as muffins. Delicious!

tamih Nov 18, 2009 08:11 am

Glad you enjoyed them! I know several people who have made an unfrosted version :)
– t*