• says:

      October 15, 2013 at 6:20 pm

      I’m so glad to hear that, Shikha! I’m sure that for some readers this doesn’t apply at all, and I am so looking forward to the day when I have a full house too (not just for the baking, haha) but until then, these small-scale recipes are all I need. So glad that I’m not the only one 🙂

  1. says:

    October 15, 2013 at 3:30 pm

    Um, these look heavenly!! Nice job creating your perfect pumpkin cupcake recipe 🙂 I can’t believe these only use 1/3 cup of flour! What was the recipe you used for trial #1? That looks like my style of pumpkin muffin!! 🙂

    • says:

      October 15, 2013 at 6:31 pm

      Your comments are always so lovely, Erika! 🙂 I love that you asked for this muffin recipe, it makes me feel like all that pumpkin wasn’t for nothing (well, nothing plus my dad’s tummy!) And I really did love it as a muffin! Moist but nice and substantial. If you don’t mind the awkward seven-muffin yield, I believe this is what I used (um, LOVE googledocs and its revision history!) with the same method as above.

      1 large egg
      2/3 cup granulated sugar
      3 tbsp vegetable oil
      2 tbsp Greek yogurt
      1/2 cup pumpkin
      1/2 tsp vanilla extract (optional)
      2/3 cup all-purpose flour
      1/2 tsp baking powder
      1/2 tsp baking soda
      1 tsp cinnamon (maybe less if you want a less spiced version)
      1/4 tsp ground ginger
      1/8 tsp ground cloves
      1/8 tsp ground nutmeg
      1/8 tsp salt

      My Flickr has some more pictures, including one of the crumb, if you’re curious (I always love pictures of the inside of cakes, haha!) Here’s one: http://www.flickr.com/photos/101345974@N07/9941384386/

      Let me know if you try this out (though I know you did just make something similar!!! We’re on the same blog wavelength, yay 😉 )

  2. says:

    October 15, 2013 at 4:08 pm

    You’re nothing if not determined! I love that- finally getting to a perfect recipe is the greatest feeling, right? I’ve had pumpkin muffins plenty of times but I don’t think I’ve ever actually gone for pumpkin cupcakes; and with that maple frosting these look phenomenal.

    • says:

      October 15, 2013 at 6:33 pm

      It really is the best feeling! And this comment came at a good time for my morale, by the way — two hours ago my kitchen looked like it had exploded (now confined to a very crowded sink) and I was holding a batch of cookies that was definitely NOT perfect. You reminded me to soldier on 🙂 Thanks for your wonderful comment, Ruthy! Let me know if you try these!

  3. says:

    October 15, 2013 at 5:02 pm

    Really good advice about the leavening agents, as I didn’t realise they could have such an adverse affect on the dome on top. Yes, to do with rising too quickly as that’s happened to me! Those banana muffins still tasted great but they might as well have exploded with fireworks in the oven 🙂

    • says:

      October 15, 2013 at 6:35 pm

      Me either! I had to Google after I was mystified by those flat cupcakes. It figures, though, you’d think to reduce the leaveners if you were reducing everything else… duh. Haha.

      Oh NO — do you mean you tried the ones I posted?! AHHhh I hope I didn’t lead you astray!

      • says:

        October 15, 2013 at 6:49 pm

        No! It was a recipe I had been developing as a cake. Then I decided to try them as individual portions, as in muffins. That’s when I didn’t realise to reduce the baking powder. Seriously, the only thing they didn’t do was explode!

        • says:

          October 15, 2013 at 7:01 pm

          Ooh, I see. Still, oh NO! I feel like there’s nothing sadder than watching your baked goods go awry behind the oven door… haha. Or more comical in some cases. I’m glad they were still delicious!

    • says:

      October 16, 2013 at 9:01 am

      Or wasteful! I had almost given up because I felt like I couldn’t justify any more attempts, but luckily my dad kept washing these down with his coffee 😉 This is one instance where I’m REALLY glad it was a half-batch I was testing, or else I would have never been able to figure out the right ratio! Very very interesting about scaling leavening agents, too — that would make sense in hindsight 😉 Thanks so much for your lovely comment, Jasline!

  4. says:

    October 16, 2013 at 8:35 am

    Thank you for all of the trial and error, because it looks like you really found a winning recipe for the rest of us to try! And I love that it makes 6 cupcakes. That is one of the problems with baking when there are only two of you – so many leftovers!!

    • says:

      October 16, 2013 at 9:22 am

      Such a struggle! And it’s really only me most of the time, since I’m the only one who likes sweets. But luckily I’m starting work soon, so you know that means lots of coworker guinea pigs 😉 Thank you so much for your kind comment, Catey! I hope you like these if you do end up trying them!!

  5. says:

    October 16, 2013 at 10:08 pm

    Way to persevere! I don’t have that much patience! My roommate teaches high school, so all my extras go to her students, they’ll gladly eat anything and everything!

    • says:

      October 17, 2013 at 9:03 am

      Oh, lucky YOU! That’s amazing! 🙂 I bet you make your roommate quite the popular teacher too. And thank you for your comment — I don’t know if I would call it patience as much as a weird, nagging sense of unfulfillment, haha. Glad I found your blog, by the way, and so glad you stopped by, too!

  6. says:

    October 20, 2013 at 10:29 am

    Those look wonderful! I’m a sucker for anything with cream cheese frosting. I wish your dad was at my house. I hate thinking about all the failed baking experiments that only make it to the trash. Heart breaking. Way to get through it to something perfect. That’s the best feeling ever!

    • says:

      October 20, 2013 at 10:50 am

      Sam, thanks so much! Oh god, I completely agree with you — it is the worst feeling to throw away duds! It makes me even more glad sometimes that I bake smaller desserts (though half the time that’s the reason they fail, haha). For this one I kept thinking, oh this is it, this is definitely it… And then finalllyyy they were. Thanks so much for commenting! 🙂

  7. says:

    October 21, 2013 at 11:26 pm

    I love that you recipe-developed the hell out of these gorgeous cupcakes! I’ve always wanted to create my own but there’s just never enough time. Plus, the thought of wasting ingredients freaks me out. Someday. I bought the book Ratio just so that I could start experimenting with recipes and I’ve yet to use it. These look like the perfect fluffy moist cupcakes. And slathered in maple cream cheese frosting – be still my beating heart (and grumbling stomach)!

    • says:

      October 22, 2013 at 9:08 pm

      I was SO freaked out by using so much of the ingredients! My only comfort was that my mom doesn’t really bake or use pumpkin puree, so I had to get through that can I bought. I mean, it was a necessity. Obviously. 🙂 That book sounds intriguing, I’ll have to check it out! Thanks for your awesome comment, Nancy 🙂

  8. Hilary says:

    October 30, 2015 at 1:21 am

    I just made these for our work potluck. They turned out quite good! Had no walnuts so I sprinkled some cinnamon on top. Thanks for the recipe!

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