IT’S PUMPKIN SEASON!
But first, a story.
Once upon a time, I planted a pumpkin patch (Kyle was instrumental in the digging of the hole – he’s very multi-talented). It was the most beautiful pumpkin patch there had ever been. There were LEAVES. And FLOWERS. And I diligently watered it EVERY SINGLE DAY.
But then, tragedy struck. Tragedy in the form of a lawnmower that belonged to somebody who mowed our lawn without telling me. A lawnmower that should have been warned by our landlord (who I’d informed of the pumpkin patch) to steer clear of the poor, innocent, almost-pumpkins. Alas – they were brutally and horrifically slain in the prime of their lives (cue violins).
Safe to say, my heart = broken.
It’s been a rough couple of pumpkin-less weeks. Right when roast-able pumpkins showed up in our grocery store in Illinois, I was leaving for Oregon. And Oregon was a little behind the curve in terms of pumpkin readiness. Which meant waiting…and more waiting.
But AT LAST! A happy ending. Because on Wednesday, FredMeyer decided they wanted to make.my.day. I found the perfect pumpkin, took it home, sliced it up, roasted it real nice, and whipped it into some cupcakes.
Oh – and I bought some pumpkin ale, too. That was also a part of this cupcake adventure. And can I just say YUM-MMY.Print
Pumpkin Ale Cupcakes
Use pumpkin ale for a fun twist on traditional pumpkin cupcakes!
- Yield: 18-20 cupcakes
Pumpkin Ale Cupcakes:
- 2/3 cup pumpkin puree
- 1/2 cup pumpkin ale
- 1/4 cup canola oil
- 2 eggs
- 1 cup sugar
- 1-3/4 cups flour
- 1 tsp. salt
- 2 tsp. baking soda
- 1 Tbsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. vanilla extract
Maple Pumpkin Ale Frosting:
- 2 Tbsp. unsalted butter, melted
- 3 Tbsp. pumpkin ale
- 3/4 tsp. maple extract
- 3 to 3-1/2 cups powdered sugar
For the Cupcakes:
- In a bowl or your stand mixer, combine pumpkin puree, pumpkin ale, canola oil, eggs, and sugar.
- Add flour, salt, and baking soda.
- Add in in cinnamon, ginger, nutmeg, cloves, and vanilla. Mix batter until ingredients are just combined.
- Spoon batter into cupcake tins.
- Bake at 375 for 15-17 minutes or until a toothpick comes out clean.
- Let cool and top with Maple Pumpkin Ale Frosting (recipe below!)
For the Frosting:
- In a medium-sized bowl, combine the melted butter, pumpkin ale, and maple extract,
- Stir in 3 cups of the powdered sugar. This is the consistency I used to spread the frosting onto my cupcakes. If you want a thicker consistency (aka if you’re not going to be lazy like I was and want to pipe your frosting on) stir in the remaining 1/2 cup of powdered sugar a little at a time until you reach your desired consistency.
- Frost your cooled cupcakes and enjoy!