Gingerbread Pumpkin Pie Cupcakes with Brown Sugar-Spice Pecans

You might not feel proud to serve these unpretty cupcakes to discerning guests. They appear deflated, a heavy mound of sugared pecans atop a soft gingery crust sinking into a creamy pumpkin crevasse. Oh well. You can just bake these for yourself and your friends with bad eyesight. If their tastebuds work, it’s a sweet autumn treat.

For lighter cupcakes (about 200 calories each), skip the pecans and top each cupcake with a dollop of Soyatoo! whipped cream.

Gingerbread Pumpkin Pie Cupcakes with Brown Sugar-Spice Pecans

Makes 12 cupcakes

Pumpkin pie filling

8 oz (1 cup) pureed pumpkin
6 Tbsp sugar
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 Tbsp cornstarch
6 oz silken tofu

Gingerbread cupcakes

4 Tbsp Earth Balance margarine
3/4 cup powdered sugar
1/4 cup brown sugar
1/4 cup molasses
1/2 cup soymilk
1 cup all-purpose flour
1/4 cup graham flour
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda

Brown sugar-spice pecan topping

1 cup broken pecans
1/2 cup brown sugar
1/2 cup powdered sugar
3 Tbsp Earth Balance margarine
1 Tbsp soymilk
1/2 tsp cinnamon
1/2 tsp ground allspice

1. Mix all ingredients for pumpkin filling in a blender; set aside.
2. Cream margarine & powdered sugar in large bowl. Add brown sugar, molasses, & soymilk. Mix well.
3. Mix flours, spices, salt, baking powder, & baking soda in medium bowl.
4. Fold flour mixture into liquid mixture until thoroughly moistened (but not too much).
5. Spread about 1 Tbsp of gingerbread batter onto bottom & sides of each of 12 regular muffin cups. Then spoon about 1 1/2 Tbsp of pumpkin filling into each cup. Top with remaining gingerbread batter.
6. Bake in a preheated oven at 350° F for 25-27 min. Let cool completely, at least several hours.
7. To make pecan topping, stir all ingredients together and heat in small saucepan over medium heat until bubbling. Allow to bubble for 3-5 minutes; stir and remove from heat. Let cool about 8 minutes before spooning onto cooled cupcakes.


1 Comment

Filed under Food & Drink, Recipes

One response to “Gingerbread Pumpkin Pie Cupcakes with Brown Sugar-Spice Pecans

  1. Wow, do these ever look amazing… They’ve got it all going on, with so much seasonal flavor and a great combination of textures! How I’d love to sink my teeth into one right now…

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