This time of year pumpkin is popping up all over the place. I am guilty of pumpkin pushing as soon as I see a leaf turn yellow, and fully admit that I fall hard for the seductive draw of the season.
Not long ago I may have scoffed at the idea of posting so many pumpkin-centric recipes within such a close proximity of one another–what kind of pumpkin crazed lunatic would I be?! But now? No way; I love the addition of pumpkin in all types of recipes and have no shame in admitting it.
These incredibly moist cupcakes are sort of over the top in pumpkin-ness; just the way I like it! The tender cake base is low in oil due to the fact that it’s high in pumpkin, and the glaze’s* lovely orange hue comes from pumpkin as well. Needless to say, these make a perfect addition to a pumpkin themed potluck.
*For those of you who would rather forgo the glaze, I fully support that idea. These little cakes are so moist, they don’t need any embellishments at all.
Preheat your oven to 350 ºF and line 12 cupcake tins with liners. In a large bowl, whisk together all ingredients in the order listed, stirring well between each addition until a uniformly smooth batter is formed.
Drop by a little less than 1/3 cup in each tin. Bake on middle rack of preheated oven for 25 to 30 minutes. Carefully remove from the oven and let cool completely before glazing.
To make the glaze, simply whisk together the 2 tablespoons pumpkin puree with the confectioner’s sugar, adding a little at a time and stirring well between each addition until all confectioner’s sugar has been incorporated. Use immediately on cooled cupcakes and let rest until hardened. Refrigerate immediately after cooling.