Boo! Oh, sorry. I forgot that it’s still 3 weeks until Halloween. You see, I’ve got pumpkin on the brain. Ever since I realized there was a pumpkin shortage (yes, I said shortage. It’s true.) I’ve been craving all things pumpkin. I finally was able to get my hands on some canned pumpkin last weekend, and have been putting it to good use. I’m talking cupcakes and cookies and muffins and breads… we even made a savory salad with a fresh pie pumpkin (I had such high hopes for it, but it was a disappointment, to say the least, it’s not a recipe you’ll be seeing here. darn.) One can’t turn orange from eating too much pumpkin, right?
These cupcakes have to be one of my favorites. If you’ve been reading this blog since last year you might recognize the recipe. Call it a bit of cupcake mix-n-match, I took my pumpkin chip cupcake recipe, and topped it with a delicious brown sugar buttercream. Pumpkin + brown sugar, well, it was meant to be.
The mummy-inspired decor is surprisingly simple, basically strips of frosting piped on with a flat tip. The sugar eyes are something I’ve had in my stash for a while, just waiting for the perfect use for them.
In the meantime, if you see canned pumpkin, stock up. Make sure you have plenty to feed your pumpkin cravings until the supply is back to normal.
Pumpkin Chip Cupcakes with Brown Sugar Buttercream
Ingredients:
Cupcakes:
- 1 cup canned pumpkin
- 1/3 cup oil
- 1 cup granulated sugar
- 1/4 cup milk or soymilk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon each ground cloves, nutmeg, and ginger
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Frosting:
- 2 large egg whites
- 1/2 cup packed light-brown sugar
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into tablespoons
Directions:
- Preheat oven to 350ºF. Line muffin pan with cupcake liners.
- In a medium bowl, stir together pumpkin, oil, sugar, soymilk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don’t use an electric mixer or overmix the batter as it may become too gummy. Once combined, fold in the chocolate chips.
- Fill liners with 1/4 cup batter (cups should be approximately 2/3 full). Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely before frosting.
- For frosting, in a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch. Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes. Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated. Spread or pipe onto cooled cupcakes.
Did you make this recipe?
Let us know what you think!
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Those are great ideas…..they ‘re so funny to look at too!
I’m making these for a party Saturday (and crediting you). Can I make them Friday night and refrigerate them overnight?
bless you — my 10 year old recently had her tonsils out, and i have been unable to get her to eat ANYTHING (and the girl is completely tapped out on ice cream, ice pops, and puddings.) i found this cupcake recipe, made it into a cake, and SHE IS EATING!!!! the cake is very soft and slightly undercooked, but perfect! she likes it, i feel like i am finally getting her to eat, win-win. (i’m also pretending that the pumpkin is actually making it slightly nutritious.)
maybe not your typical comment, but just had to thank you.
the cupcakes look great
SO cute!!
I just stumbled onto your blog and I have to tell you, it is FABULOUS!
I love these adorable little mummy cupcakes! Your entree recipes are so terrific as well! Keep up the great work. :D
I’ll see you again soon!
Tessa – unfortunately, unless the vegan egg replacer will whip up like regular egg whites will, you may be out of luck here. :( most of the other frostings I do are easy enough to swap out margarine for the butter, but the eggs here are a bit more tricky. Be sure to check out the version of these I made last year, the cinnamon rum buttercream is just as delicious! :)
Michelle – You can definitely use regular milk in this recipe, it’s not going to make any difference as far as taste (the milk/soymilk is just for structure, nothing more). As far as soymilk brands, I find the Kroger store brand just dandy, and a lot cheaper than the brand name stuff that tastes virtually the same. :)
HEY THERE!
My first time by and I love your site! These our adorable and my girls would love them.
I also wanted to let you know that I am having a flavored Olive Oil giveaway and vinegars too.
Check it out.
these are so cute!!! i LOVE the eyes!! do you have any ideas of how to make the brown sugar frosting vegan?
TOOOOOOOOOOOOOO cute! I will HAVE to try these asap :) xoxo
Can you use regular milk in the recipe? If soy milk is best, what brand do you recommend?
I made these Pumpkin Chip Cupcakes (minus the chips) with your Cinnamon Rum frosting for Cupcake Camp and everyone loved them! I took extras to work and my coworkers devoured them! I’ve been getting recipe requests for them ever since! Thanks so much! They’re absolutely amazing!
Oh wow. I love these. My mouth is watering and the design is fantastic.
So cute…might try them for a bake sale I’m baking for later in the week. Since you’re so into pumpkin…try my pumpkin scones you won’t be disappointed my blog is createdbydiane.blogspot.com
Love your blog-glad I found it :)
these are adorable!!
This cupcakes are so cute and delicious!! These are my new favorite Lindsay cupcakes. The frosting is OMG delicious! I actually find myself craving the frosting from time to time. Is it possible to order a bucket of it from you? I’ll slather it on everything! ;-)
I just love those! They are brilliant :)
Those are super CUTE! Good luck!
~ingrid
my best friend and i are going to make pumpkin cinnamon rolls in a few weeks. pumpkin is seriously the best!
Very unique and cute. I might try this for a bake sale… not sure I can pull it off as well though.
I love these cupcakes!! Seriously, they just may be the cutest cupcakes I’ve ever seen.
These are adorable! What a great Halloween treat.
Also – I too have pumpkin on the brain. My last FOUR blog entries have focused on it. Oops…guess I’m a little lacking in the diverse posting category this month
Oh my god. Those are the CUTEST things I have ever seen, ever. I’m so jealous of your creative mummy topping! I helped my boyfriend make graveyard-themed cupcakes for his work Halloween party (held at lunchtime like he’s a damn kindgartener) last year – you know, cookie-crumb dirt, RIP written on cookies in icing stuck in the cakes like gravestones – but they were nowhere near this adorable! Nice work!
Those are too cute!
Looks yummy! Martha Stewart posted a similar cupcake in her Halloween section, too!
This is to cute… but what I really love is what is behind those mummy wraps!
These look AH-MAZING! I can’t wait to try!
I LOVE the mummy design! I am working up my ideas for a Halloween party we are having and your design may end up on my cupcakes!
These are so DAMN cute and original!! Love these!
how cute are those?!?! so festive for halloween! and they sound so tasty, too :)
Your mummy loves these creatively decorated cupcakes. Let me know when its time to vote! And I KNOW firsthand how yummy they are!
Wow, I just passed by and I am definitely fascinated. I love your Blog and I will be here sonewhen on a Latte…..
Myriam
These look fantastic! Love the decoration – simple and brilliant!
Too cute! Love the mummy look :)
Mummy cupcakes! This is one of the most inventive Halloween treats I’ve seen.
Great to see the brown sugar buttercream recipe, too – in fact, I’ve been looking for a recipe just like this as a topping for a pumpkin maple cake. I’ll be sure to try it out.
Curse you for making something so darn cute I just have to duplicate it! But really, these look amazing, and I love the sound of brown sugar buttercream. I can’t believe there is a pumpkin shortage…now I’ll have an even hard time trying to find some in Libya. But I have to find a way! :)
How adorable and appropriate for Halloween!! I am so excited that your cake recipe is vegan because I have been wanting to make vegan pumpkin cupcakes for this season and may try our your recipe. Thanks for a very cute post. :)
OMG!! These are way too cute! I love them. What a great idea. I’m sure they taste great as well.
Oh, so cute! You really put a smile on my face. Please be sure to remind us when it’s time to vote. BTW – are you sure there’s not just a pumpkin shortage within 50 miles of your house? (Hee Hee) Seems like you’re making a LOT of pumpkin goodies! Lucky Taylor!
My word…. super, unbelievably cute!
These look awesome! Great idea.
oh wow these are awesome love your blog, Rebecca
Came across your cupcake pics in Tastespotting and wanted to drop by to say these are so cute. Really, really nice and just right for Halloween.
These are so super cute! I saw them on tastespotting and just had to come get the recipe. This is definitely a must try!
adorable! how very clever of you!!
Oh my goodness, these are beyond adorable. I might have to steal your idea! So cute.
I love your blog!! Just found it through the foodie blogrol… These cupcakes are just fabulous for Halloween! Never knew there was a shortage of pumpkin! I better stock up on some then..:)
Omg…these are adorable! Can you make them and ship them to me? Pretty please? Be your best friend…..lolol