Eggless Pumpkin CupCakes with Spiced ButterCream Frosting

With Fall in the Scene and Halloween, it is Pumpkins everywhere!!!! This month on the Baking Partner's Challenge too, we got 3 recipes on Pumpkin to Celebrate Fall!!!

Reshmi of Easy Cook suggested Pumpkin chocolate chips Muffin from Joy of baking
Julie of Erivum Puliyumm suggested a vegan pumpkin cup cake Eggless Pumpkin CupCakes with Spiced Butter Cream and Candied Pecans.
Priya R of Cook Like Priya suggested Chocolate pumpkin cupcake with orange cream cheese frosting

I Chose to bake Pumpkin Chocolate Chips muffins and Eggless Pumpkin CupCakes with Spiced Butter Cream Frosting. They came out so well.

Ingredients for CupCakes

¾cup of unbleached white flour (all
purpose flour)

½ teaspoon of cinnamon

¼
tsp of dried ginger

⅛ teaspoon of Nutmeg Powder

⅛ teaspoon of Cardamom Powder

½ teaspoon of baking powder

⅜
tsp of baking soda (½ teaspoon + half of ¼tsp)

¾ cup + 2 tablespoon of pumpkin/squash purée

3 tablespoon of unsalted butter(room temperature)

½ Cup Light Brown Sugar

½
cup Milk

¼tsp
of salt

½ teaspoon of apple cider vinegar

½ teaspoon of vanilla extract

Spiced
Buttercream Ingredients

2 tablespoon unsalted butter

¼
tsp of vanilla extract

½ cup of powdered sugar, sifted

Dash of Cinnamom and Nutmeg

½ tablespoon of maple syrup, pure ( i used Honey)

½ tablespoon of Milk

Method

How to make Pumpkin Puree

- Preheat the Oven to 200C.
- Cut the Pumpkin into Big Chunks, Leave the skin and stringy fibers as it is, once it is baked, they come out very easily. Place the chunks on a Baking tray.

- Bake for 50-60 minutes. To check the done-ness, insert a knife/Fork into the baked pumpkin, if it goes in smoothly, it is done.
- Remove the Stringy Fibers and Seeds. The seeds can be toasted and used in Bakes later.
- Scoop out the flesh using a Big Spoon. Take it to a blender and blend smooth. The puree can be freezed for about 5-6 months.
- Baking and Blending gets a good textured and thick puree than boiling/Steaming method. As the later makes the puree little loose because of water content.

Method for CupCakes

Preheat oven to 350 degrees F, and line cupcake pans with cupcake papers. I used a mini Bundt Muffins Pan and got about 4 Muffins.
In a medium bowl, sift together flour, spices, baking soda and powder. Stir to
mix together and set aside.
In a stand mixer (or with a hand blender) cream the unsalted butter until
smooth and creamy. Butter must be in Room Temperature, not Melted.
Add in the brown sugar, cane sugar, and vanilla extract and mix on a higher
speed until fluffy.
Add in the pumpkin/squash puree, salt, vinegar, and half of the milk. In ½ cup increments add in the flour/spice mixture, also adding in the
remaining soy milk in between additions. Be sure to stop the mixer and scrape
down the sides of the bowl and give it one more good mix to be sure all
ingredients are well incorporated.
Fill the cupcake liners
about ⅔ full with batter and bake for about 20-25 minutes.Insert a Tooth-pick in the center, if it comes out clean then it is done

Method for frosting:

Use a mixer to cream the unsalted butter until smooth.
Add in the Vanilla Extract,Honey, Milk and mix until combined.
On a low
speed, slowly add in the powdered sugar and spices and mix well after each
addition. Keep mixing until all is well incorporated and the frosting is smooth
and fluffy.

Since i was doing for a small batch(4) of CupCakes, i took all the ingredients in my Small blender and Blended until smooth.

Note:

Baking Time Depends on the Oven Settings. So, Bake Accordingly.