Lovin' From the Oven

Day 10: Pumpkin Dream Cupcakes

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Day 10 of my 12 days of cookies: Okay, I should really just call this the 12 days of desserts (if I even finish in time!). Just trust me that these pumpkin dream cupcakes are just that… dreamy. 

I love that these have cream cheese frosting. I’ll pick cream cheese frosting over buttercream any day. 

You can bake this into a cake instead of cupcakes, but I made them for a dinner event so I figured cupcakes were easier to serve than a cake. 

They were moist, full of flavor, and the frosting was pretty sweet. Take it easy on the frosting.. you don’t need that much for this cake! Recipe from The Novice Chef.

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Pumpkin Dream Cupcakes

Ingredients

    For the cake:
  • 3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice (optional)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can pumpkin
  • 1/4 cup vegetable oil
  • 1 cup milk
    • For the frosting:
  • 12 oz (1 1/2 packages) cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 6 cups powdered sugar

Directions

  1. Preheat oven to 300°F. Line muffin tin with two dozen cupcake liners.
  2. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time.
  3. Stir in vanilla, pumpkin and vegetable oil.
  4. Beat in the flour, pumpkin pie spice, baking soda and salt. Pour in the milk while the mixer is on.
  5. Fill cupcake liners just over 3/4 of the way full. You'll have some batter leftover and can make a mini loaf pan as well. Bake the cupcakes for 20 minutes. The loaf pan will need at least 30 minutes, or until toothpick comes out clean.
    6. For the frosting:
  6. Cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.
https://lovintheoven.com/day-10-pumpkin-dream-cupcakes/

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Day 2: Soft Glazed Pumpkin Cookies

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Day 2 of my 12 days of cookies: soft glazed pumpkin cookies. Don’t let that extra pumpkin from Thanksgiving go to waste! You can still use it to make cookies year round, ya know.

I loved that the glaze on the top actually hardened, so it wasn’t messy eating it. The cookies were nice and fluffy, kind of like a mini pumpkin cake. Pumpkin always gives cookies an extremely moist and light texture. 

I wouldn’t consider this a normal “cookie.” It’s more of an airy one, but delicious nonetheless. 

Recipe from Lauren’s Latest.

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Soft Glazed Pumpkin Cookies

Ingredients

  • 1/2 cup softened butter
  • 1/2 cup vegetable oil
  • 1/2 cup pumpkin puree {canned pumpkin}
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 large eggs
  • 4 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
    • For the glaze-
  • 3 cups powdered sugar
  • 4 tablespoons water
  • 1/4 teaspoon pumpkin pie spice

Directions

  1. Preheat oven to 350 degrees.
  2. Stir together the butter, oil, pumpkin, sugars, vanilla and eggs until smooth.
  3. Gradually stir in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass.
  4. Bake 8-9 minutes.
  5. While cookies bake, stir all ingredients together for glaze until smooth.
  6. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving.
https://lovintheoven.com/day-2-soft-glazed-pumpkin-cookies/

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The Best Pumpkin Bread

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Okay, so the title is a little misleading. It may be called “the BEST pumpkin bread,” but I am not quite convinced it is. I didn’t name it! It’s good, but not the best. Best is a strong word and I don’t take it lightly.

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I would say it’s your standard pumpkin bread. One that’s good enough to serve for breakfast or as dessert, but not good enough to gift to others. Ya know what I mean?

I decided to share this recipe because it’s the first day of fall, even though it certainly doesn’t feel that way. The weather did take a change of direction tonight in southern California, though. It’s windy, warm, and creepy. Halloween weather! It started a little earlier this year.

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Pumpkin lattes and drinks are in full effect. Heck, even McDonald’s now serves a pumpkin spice latte! I’ll stick to my chai year round, thank you very much (but I’ll order a pumpkin drink every now and then).

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I have a lot of pumpkin recipes that I want to try this season. Maybe I can finally get around to it now that Ellie goes to bed on a more consistent schedule.

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Happy fall, y’all!

Recipe from The Domestic Rebel

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The Best Pumpkin Bread

Ingredients

  • ½ cup butter, softened
  • 1 cup dark brown sugar
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 1 & ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 & ½ cups all-purpose flour

Directions

  1. Preheat oven to 350 degrees F. Spray a 9" loaf pan with cooking spray and set aside.
  2. In a large mixer, beat together all of the ingredients until well mixed.
  3. Pour the mixture into the prepared pan.
  4. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean.
https://lovintheoven.com/best-pumpkin-bread/

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