Pumpkin Spice Cupcakes & Cinnamon Cream Cheese Frosting

Oh how I love love love these cupcakes. The spices, the pumpkin, the cream cheese frosting. It all combines for an absolutely perfect taste explosion. All individually packaged up in a convenient wrapper. Does anyone else think unwrapped cupcake holders look like tutus? No? Just me? Anyway. These are my favorite fall cupcakes – and while it may be spring technically according to the calendar, you’d never know it to look outside at my house. A chilly 48° with misty rain and wind. You know what I mean by misty rain right? The kind of rain that doesn’t really look like it’s coming down. Like it’s really just sprinkling. Yet somehow you are DRENCHED after walking the 14 steps between the front door and your vehicle. Misty rain. It’s the most deceptive of all the rain types. Trust me. I’m from Seattle. I know my rain.  Today’s weather had fall written all over it, so I figured I’d make the most of it with my favorite cold weather cupcakes. It’ll probably be the last time I get to before it’s all sunshine-y and spring like outside. (sigh) I know. That’s totally wishful thinking. Oh well. [Read more…]

Northwest Pumpkin Bread

Sometimes, baking can help soothe the soul. A gentleman in my church died last week and it’s his funeral today. I won’t be able to go due to conflicting wedding things, but baked goods were requested for the gathering – and that’s the least I can do. The original title of this recipe was Downeast Maine Pumpkin Bread, but I changed several ingredients and added a couple more – including apple cider and applesauce. Since Washington is the home of the most delicious apples anywhere, I think this is now a Northwest Pumpkin Bread.

Northwest Pumpkin Bread

Northwest Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup apple cider
2 cups white sugar
1 cup brown sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 rounded teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground pumpkin pie spice

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, applesauce, oil, cider and sugar until well blended. Whisk slightly the eggs with the vanilla and add to the wet ingredients. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves and pumpkin pie spice . Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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