Tag Archives: Averie Cooks

Day 103 – Pumpkin Spice Cupcakes

11 Nov

I am ready for the holiday season.  I am ready for holiday flavors.  The pumpkin, the cinnamon, the caramel, the sweet potato.  It’s gonna be a yummy couple of months, and I’m excited.  Enjoy the Musical Monday selection for today and then enjoy these Pumpkin Spice Cupcakes (recipe below from Averie Cooks) with today’s book: Around the World in Eighty Days by Jules Verne.

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Now, let’s dig in!

Pumpkin-Cupcake      Mini-Pumpkin

The cakes are extremely moist and soft – very squishy.  Almost like a delicate banana bread muffin in texture.  They have a nice, delicate sweet taste. A little pumpkin, a little spice, a little sweet, but nothing strong or overpowering. Just nice.


The frosting is thick enough to pipe, but has nice shapes and spikes if you just plop it on.  It tastes like a sweet, vanilla buttercream with just a slight variation, more than a marshmallow frosting.

Frosted-Pumpkin     Mini-Pumpkin-frosted

Yum! This is a nice, I-could-eat-the-whole-batch cupcake. Nothing particularly strong or overstated, but just good. The only thing I might change is a little more spice or a little more pumpkin. You get the cupcake first, then the frosting, then you kinda want another hit of cupcake to balance the frosting. It doesn’t come. It doesn’t bother me. But it leaves you wanting more. Overall though, just…yum. I will be making these again for sure!

Notes: The minis are a nice representation, but they get easily top heavy because the cake is so light. Just something to keep in mind when your packing them up.

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 20


Pumpkin Spice Cupcakes (recipe from Averie Cooks)

For the Cupcakes

1 large egg

heaping 1/4 cup canned pumpkin puree (not pumpkin pie filling)

3 tablespoons canola or vegetable oil

2 tablespoons vanilla or plain Greek yogurt or sour cream

3 tablespoons granulated sugar

1 tablespoon light brown sugar, packed

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice

1/4 teaspoon ground cloves

pinch salt, optional

6 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

For the Marshmallow Buttercream Frosting

1/2 cup unsalted butter (1 stick), softened

about 3/4 cup Marshmallow Creme or Marshmallow Fluff, about half of one 7-ounce jar (you don’t need to measure it since it’s so sticky, just eyeball it and use half the jar)

1 teaspoon vanilla extract

1 1/2 to 2 cups confectioners’ sugar, sifted is preferred

For directions visit Averie Cooks.

*Tomorrow: S’more Cupcakes*

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