Finally, my favourite holiday of the year has arrived! In Canada, we celebrate Thanksgiving in October. It’s a celebration of the Fall harvest and a time to reflect on what we’re truly grateful for. What I love most is the changing of the leaves and getting together with family and friends for a mouth-watering meal and great company.
As you might have guessed, my contribution to the meal is the dessert! This year I’ve baked up some delicious Pumpkin Spice Cupcakes with Cream Cheese Icing. I’ve added a couple of handfuls of chocolate chips to the batter for a little extra yumminess. The cream cheese icing is firm enough to be pipe over the cupcakes, which is nice because most cream cheese icing tend to be on the loose side.
Wishing you a very Happy Thanksgiving!
Pumpkin Spice Cupcakes
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 cup semi-sweet chocolate chips
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup canola oil
1 cup brown sugar
1 cup pumpking puree
1/2 cup milk
1 Tbsp white vinegar
1. Preheat over to 375 degrees. Line cupcake pan and set aside.
2. In a medium bowl, sift together flour, baking soda and baking powder. Whisk in spices until combined. Stir in chocolate chips.
3. Using a stand mixer, mix oil and sugar. Add pumpkin puree, milk and vinegar and mix well.
4. Add the dry ingredients to the wet ingredients 1/3 at a time. Mix at a low speed until just combined.
5. Fill cupcake liner 3/4 of the way and bake for 22 to 25 minutes. Allow to cool completely.
1 pkg cream cheese, softened
1/4 cup butter, softened
1 cup icing sugar
1/2 tsp vanilla extract
1. Using a stand mixer, whip butter for a couple of minutes. Add cubed cream cheese and whip a couple of minutes. Add sugar 1/4 cup at a time and add vanilla. Whip the icing until light and fluffy. Fill piping bag and swirl over cooled cupcakes. Place cupcakes in the refrigerator for 15 minutes to allow the icing to firm up and set. Enjoy!