“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
- 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.
- In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
- 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.
