Pumpkin Cupcakes

I love Thomas Keller's baked goods when I visit Bouchon Bakery from Las Vegas.  His bakery is by far my favorite because of the consistency, flavor, and quality.  I have yet to visit their shop in Beverly Hills.  Thomas Keller and Sebastien Rouxel recently released a new book, "Bouchon Bakery."

I was intrigued to try his 'Pumpkin Muffins' recipe since pumpkin is in season.  In the book, Thomas Keller & Sebastien Rouxel actually placed the cream cheese frosting in the center of the muffin, thin layer around the muffin, then wrapped an orange fondant over and nicely shaped it into a form of a pumpkin; looks amazing in the book (It would be an amazing Christmas gift for someone, just an idea).  I placed the frosting on the cupcake instead, hence, I call this a cupcake rather than a muffin.  This recipe is perfect, does not need any tweaking at all.  Needless to say, I would love to have the opportunity to work for them if they're looking for bakers!  Enjoy!

Pumpkin Cupcakes

Yield:  11 Regular Cupcakes 

(Adapted from:  Thomas Keller & Sebastien Rouxel "Bouchon Bakery")

Cake Batter

Ingredients

1 ¼ cups plus 3 tablespoons (200 g) - all-purpose flour

½ teaspoon - baking soda

¾ plus 1/8 teaspoon - ground cinnamon

¼ teaspoon - ground cloves

½ teaspoon - freshly ground nutmeg

Pinch of ground allspice

½ teaspoon kosher salt

1 cup plus 2 tablespoons (222 g) - granulated sugar

¼ cup plus 3 tablespoons (100 g) - canola oil

¾ cup plus 2 tablespoons (210 g) - pure canned pumpkin puree or fresh pumpkin puree

2 large (100g) - eggs

½ cup plus ½ tablespoon (80 g) - golden raisins (optional)

Cream Cheese Frosting
Ingredients

8 ounces (226 g) - cream cheese, at room temperature

2/3 cup (76 g) - confectioners’ sugar

¼ vanilla bean - split lengthwise

Cake Batter Procedure

1. Place the flour in a medium bowl. Sift in the baking soda, cinnamon, cloves, nutmeg and allspice. Add the salt and whisk to combine. 

2. Combine the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed for about 1 minute. Add the pumpkin, increase the speed to medium-low, and mix for about 1 minute, until smooth. Reduce the speed to low and add the eggs in two additions, mixing for about 15 seconds after each, or until just combined. 

3. Add the dry ingredients in two additions, mixing on low speed for about 15 seconds after each, or until just combined. Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. Fold in the raisins, if using. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours. 

4. Preheat the oven to 425°F. Line a 12-regular cup muffin pan with paper liners and spray the papers with non-stick cooking spray. 

5. Transfer the batter to a disposable pastry bag and cut ½ inch of the tip from the bag; or use a large spoon. Pipe or spoon the batter into the papers, stopping ½ inch from the top (140 grams in each).  

6. Put the pan in the oven, lower the oven temperature to 325°F, and bake for 30 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.

Frosting Procedure

1. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until smooth, about 2 minutes. Scrape down the sides and bottom of the bowl, add the sugar, and pulse on the lowest speed to combine. Scrape the seeds from the vanilla bean, add them to the mixture, and mix for 2 to 3 minutes, until completely smooth. The frosting can be used at this point or refrigerated for up to 3 days. If it has been refrigerated, let it sit at room temperature until just cool to the touch, then transfer to a mixer fitted with the paddle attachment and beat until smooth.