Pumpkin Cupcakes

To celebrate the kick-off of college football and the obvious beginnings of fall, I adapted Annie’s Eats recipe  to create a spicy, gingery cupcake that we paired with a pumpkin ale.

Pumpkin Cupcakes

• 1 cup whole wheat flour
• 1 2/3 cups all-purpose flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1/4 tsp allspice
• 4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp of black pepper
• 1 tsp ginger
• 1 tsp. salt
• 1 (15 oz.) can pumpkin puree
• 1 cup sugar
• 1/2 cup light brown sugar
• 1 cup applesauce
• 4 large eggs
• 1 heaping tablespoon chopped candied ginger

1. Preheat oven to 350 degrees and prepare cupcake pans with paper liners.

2. Combine flours, baking soda, baking powder, cinnamon, pepper, nutmeg, allspice and salt in a medium bowl.

3. In stand mixer, blend pumpkin, sugar, brown sugar and applesauce. Add eggs one at a time and slowly beat after each addition. While mixer is on a low speed, slowly add the flour mixture. Once incorporated, add candied ginger and slowly incorporate.

4. Fill the cupcake liners about two-thirds full. Bake about 18-20 minutes or until the tops are golden.  Allow to cool slightly, then transfer the cupcakes to wire racks to cool completely.

Cream Cheese Frosting

• 8 oz. softened cream cheese
• 5 tbsp. softened butter
• 2 tsp. vanilla extract
• 1.5 cups powdered sugar

1. Combine cream cheese and butter with electric mixer until light and fluffy.

2. Add vanilla extract.

3. Gradually, add the powdered sugar until combined.

For best results, pair with New Holland’s Ichabod Ale.