Baking with Basil

I love, love, love all things fall!  Crisp air, trees turning colors, bulky sweaters, boots, and PUMPKIN!!  The other night I went to the library and picked up 4 cookbooks.  What was I thinking?!? I mean who really needs 4 new cookbooks to look through all at once.  I guess this girl.  I started looking through Baking with Agave Nectar by Ania Catalano and came across a recipe for Spiced Pumpkin Apple Cupcakes.  When I saw this had two of my favorite fall items (pumpkin and apple) I knew I had to make them.  I decided to make a few regular and mini cupcakes.  These little guys are YUMMY!!  The chunks of apple and subtle hint of pumpkin topped off with cream cheese frosting  – so very fall!

Spiced Pumpkin Apple Cupcakes

3/4 c canned organic pumpkin

2 large eggs

3/4 c amber agave nectar (i used light agave)

1/2 c canola oil

1/2 tbsp vanilla extract

1/2 tsp fresh lemon juice

2 c whole wheat pastry flour, sprouted spelt flour, or regular whole grain spelt flour

1/2 tbsp baking powder

1/2 tsp baking soda

2 tsp ground cinnamon

1/4 tsp ground ginger

Pinch of sea salt

2 apples (any variety), peeled and chopped into small pieces

toasted walnuts or pecans for garnish (optional)

Cream Cheese Frosting (recipe from Cooking Light)

1/3 c (3 ounces) light cream cheese, softened

1 tbsp butter, softened

1 1/4 c powdered sugar, sifted

1/2 tsp vanilla extract

Preheat oven to 350 degrees.  Line a cupcake pan with paper liners or grease pan.

In a large bowl, whisk the pumpkin, eggs, agave nectar, canola oil, vanilla extract, and lemon juice until well blended.  In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and salt.  Add the pumpkin mixture to the dry ingredients and mix until just blended.  Stir in apples.  Spoon prepared cupcake pan and bake for 25 to 30 minutes.  Cool the cupcakes in the pan for 10 minutes, then transfer to a cooling rack.  When completely cool, frost the cupcakes.  Sprinkle toasted walnuts on top of each cupcake if desired.

To prepare frosting, combine cream cheese and butter in a large bowl.  Beat with a mixer at high speed until creamy.  Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). 

Smaller cupcakes took about 15min to bake.  The regular size ones took about 20min.