Pumpkinhead Cupcakes (The Leftovers Club)

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It’s rare that I make a dessert for The Low-Acid Kitchen that doesn’t try to mask whole-wheat flour, do without oil, or otherwise be very healthy. These cupcakes are a true dessert, though, and they’re a treat with their light texture and delicious spice blend. They’re naturally moist from the pumpkin puree, and the fat content isn’t problematic if you eat only one. This recipe also includes a secret ingredient: Shipyard Pumpkinhead, my favorite autumn ale.

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The key to keeping this dessert heartburn-friendly is to omit the frosting. Cream cheese frosting would be fantastic on these, but it’s not necessary. I topped each cupcake with shredded coconut instead of frosting, and the pop of sweetness and texture was the perfect finish. The part of the coconut that isn’t directly touching the cake gets browned and crispy and is divine!

I sent these cupcakes to Ginger of Stark Raving Delicious for The Leftovers Club. She made me a moist and well-spiced pumpkin loaf, and I wanted to reply with a seasonal treat. If you love to bake and want to receive goodies in the mail each month, consider joining Ginger and me in The Leftovers Club.

INGREDIENTS

  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • a few dashes of cloves
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup canola oil
  • 1 tsp vanilla
  • 2 eggs
  • 2/3 cup pumpkin puree
  • 1/2 cup Shipyard Pumpkinhead Ale
  • 1/4 to 1/2 cup sweetened shredded coconut

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DIRECTIONS

  1. Preheat the oven to 350 degrees, and add paper liners to a standard cupcake tin.
  2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and spices. Mix well.
  3. In a large bowl, combine the sugars, oil, vanilla, egg, pumpkin, and beer. Stir until smooth.
  4. Add the dry ingredients in several batches into the wet ingredients, and stir until all lumps have disappeared. 2014-11-02 19.21.55
  5. Fill each cupcake liner with a scant 1/4 cup of batter. Sprinkle each cake with coconut, and bake for 16 to 18 minutes, or until a toothpick inserted into the middle of a cake comes out clean. Remove cupcakes from the pan and cool on a wire rack.

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Makes 12. Active time 10 minutes; total time 26 to 28 minutes. Adapted from http://shipyard.com/article/pumpkinhead-cupcakes

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