To Make Dry Mix:
Sift flour, baking powder, non-fat milk powder, instant espresso and pumpkin pie spice into a large bowl. Add remaining dry mix ingredients and stir to combine. Place contents into a 32-ounce wide-mouth sealable jar. Gently tap the jar on a folded kitchen towel to get all the ingredients to settle for a better fit.
If gifting the mix, include the below instructions:
To prepare cupcakes you will need:
Preheat oven to 350°F and prepare two 12-muffin tins with paper cups or spray with non-stick spray.
In a large bowl, whisk together pumpkin, oil, vanilla paste and half of the hot water. Add dry ingredients and mix to combine. Add remaining hot water and mix until fully incorporated.
Divide batter among the 24 cups (about 4 tablespoons for each cupcake). Bake for 15-20 minutes or until a toothpick inserted into the center of the cupcake comes out with just a few moist crumbs. When cool enough to handle, remove cupcake from pan and finish cooling on a rack.
Inspired by our Pumpkin Spice Latte Cupcake recipe.
Uses for leftover canned pumpkin:
Recipe by Pastry Chef Jessica Ellington
To Make Dry Mix:
Sift flour, baking powder, non-fat milk powder, instant espresso and pumpkin pie spice into a large bowl. Add remaining dry mix ingredients and stir to combine. Place contents into a 950 ml wide-mouth sealable jar. Gently tap the jar on a folded kitchen towel to get all the ingredients to settle for a better fit.
If gifting the mix, include the below instructions:
To prepare cupcakes you will need:
Preheat oven to 180°C and prepare two 12-muffin tins with paper cups or spray with non-stick spray.
In a large bowl, whisk together pumpkin, oil, vanilla paste and half of the hot water. Add dry ingredients and mix to combine. Add remaining hot water and mix until fully incorporated.
Divide batter among the 24 cups (about 60 grams for each cupcake). Bake for 15-20 minutes or until a toothpick inserted into the center of the cupcake comes out with just a few moist crumbs. When cool enough to handle, remove cupcake from pan and finish cooling on a rack.
Inspired by our Pumpkin Spice Latte Cupcake recipe.
Uses for leftover canned pumpkin:
Recipe by Pastry Chef Jessica Ellington
Madagascar Bourbon Pure Vanilla Bean Paste
