- 2 2/3 cups all purpose flour
- 2 tsp . baking soda
- 2 tsp . baking powder
- 2 tsp . ground cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 1 tsp . salt
- 1 15 oz . can solid pack pumpkin 1 3/4 cups
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 cup sweet extra virgin olive oil such as Tastealotta California Arbequina or Tastealotta
- Sweet Barnea
- 4 large eggs
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Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers.
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Sift together the flour, baking soda, cinnamon, nutmeg and salt. In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil. Add the eggs one at a time beating after eachaddition.
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Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen.
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Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.
Cinnamon-Vanilla Buttercream 1cup granulated sugar 4 large egg whites 1 teaspoon cinnamon 2 teaspoons vanilla extract 1/4 tsp. salt 3 sticks unsalted butter cut in to 1/2 inch cubes and brought to (room temperature!) Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes) Remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes). Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before frosting.
