Pumpkin Cupcakes with Brown Sugar Icing

I love fall. It's such a beautiful season.

I also love Thanksgiving. And although I didn't get a chance to see my family in Winnipeg, I was able to see my Ontario family in Guelph.

Well technically they are my roommate's family, but I feel they have adopted me as one of their own. Guelph is such a wonderful place to visit and it's only a short bus ride from Toronto, making it a great getaway from the city life.

And as much as Toronto is a part of Canada, I really feel like it's the smaller cities that make up Canada. It's the smaller cities and towns that inspire those Molson Canadian commercials where people are drinking beer on the deck in their spacious backyards, chillin' in their cottage chairs, and every now and then, checking the score of the hockey game.

Sometimes I forget how much I love Canada. It's good to be reminded every now and then.

As for the food this weekend.... well, there was food. A 30 pound turkey, that needed to be carved by three people, stuffing galore, potatoes, cranberry sauce, wine and oh yah... the desserts. Never underestimate the power of a potluck dinner.

30lb turkey... dessert...

Like mother, like son...

I decided to bring pumpkin cupcakes, and I must say, these flavourful and moist cupcakes will make you think second about baking that pumpkin pie. And of course you can't forget the sweet brown sugar cream cheese icing that top off the cupcakes.

Enjoy!

Pumpkin Cupcakes with Brown Sugar Icing

Makes 12 cupcakes

• 1 3/4 cup of cake flour or all purpose flour
• 1 1/2 tsp of Chinese five-spice powder (pumpkin spice also works well)
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1/2 cup of unsalted butter at room temperature
• 1 cup of sugar
• 2 eggs
• 1 cup of unsweetened pure pumpkin
• 1/2 cup of milk

Frosting

• 1/4 cup of cream cheese
• 1/4 cup of unsalted butter at room temperature
• 1/2 cup of brown sugar
• 1 cup of icing sugar
• 1 tbsp of dark rum or vanilla
• pumpkin seeds for garnish (optional)

1. Preheat oven to 350 degrees F.
2. Line 12 muffin cups with cupcake liners. In a small bowl, whisk flour, Chinese five-spice, baking soda and salt.
3. In a large bowl, beat butter with sugar until very creamy. Beat in eggs 1 at a time, scraping down sides if needed. Beat in pumpkin (don't worry if it curdles a bit). Then stir in flour mixture alternatively with milk just until blended.
4. Divide among lingers. Bake until a toothpick inserted comes out clean, about 20-25 minutes. Set aside on a rack to cool.
5. Meanwhile prepare frosting. Beat cream cheese with butter until very creamy. Add brown sugar and beat until creamy. Then add icing sugar and rum, beating until light and fluffy.
6. Spread the icing among the cooled cupcakes and sprinkle with pumpkin seeds if desired.

Recipe from Food and Drink Magazine