Pumpkin Sourdough discard cupcakes

 

SOURDOUGH PUMPKIN CUPCAKES - Food Nanny

 For the Love of SourDough pg. 159

Makes 24 cupcakes

tip can do with out frosting for a delicious muffin

Cupcakes:

1/2 cup oil

1 3/4 cup brown sugar

4 eggs

2 tsp. vanilla

2 cups pumpkin puree (I double and use a large can)

1 cup sourdough discard

2 cups White Kamut flour or 2 1/4 cup organic all purpose flour

1 tsp. baking soda

1 1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

1 tsp. French gray salt

Cinnamon Buttercream Icing: (yumminess)

1 cup salted butter

3 tsp. vanilla

4 cups icing sugar

4-5 Tbsp. heavy cream

1/2 tsp. cinnamon

1) Stir together oil and sugar with a dough hook or spoon until well combined.  Add the eggs and vanilla. Mix well.

2) Add pumpkin puree and discard.  Mix in fully.

3). Combine all the dry ingredients.  Add to the wet ingredients and stir together using an electric mixer, dough hook or spoon.

4) Preheat oven to 350 F.

5) Spoon the batter into the lined cupcake tins.

6) Bake for 15-20 minutes.  

(my bake time closer to 20  ((longer)) I do deep disk Kouign Amann pans nearly double the size)

7) Using a handheld beater, whip the icing ingredients until combined.  Spread icing over cupcakes once completely cooled.  (I love how this frosting makes a lot and is adequate as is!)

My fam and I loved these.  My sis "Heather I'd pay $5/each for one of these"  I would agree - certainly great.

fancier if you cut parchment sheets as liners  - I've also seen how you can buy them here as well: