Pumpkin Caramel Cake

Ooey Gooey Caramel Pumpkin Blondies - from Eat Cake for Dinner blog, linked from Sweets for a Saturday #41 made November 12, 2011

I discovered this on Sweets for Saturday, a link party hosted by Lisa that I usually participate in. The picture was enough to lure me to click on the link and go to Jenn's Eat Cake for Dinner blog. I'm so glad I did because this cake was scrumptious. Totally high calories but totally worth it, especially if you like pumpkin or caramel or both. Normally, when I try a recipe from someone else's blog, I link back to it so you have to go to that blog to get the recipe. That seems like good blogging etiquette to drive traffic to their blog.  However, I did make a couple of modifications to Jenn's version so I'm listing my changes and the modified recipe below. Please do visit her blog though to get the original recipe (you might like her version better) and check out her other delicious creations. I'm also taking the liberty of renaming her confection as mine turned out more like a cake than a typical blondie.

The main change I made from Jenn's version is I think it would be better if the bottom layer of batter was initially baked for a few minutes first.  When you have a caramel layer in the middle, the bottom layer tends to soak in the caramel without fully baking.  To keep the bottom from being overly moist, I recommend giving it a bit of a head start in baking.  I didn't do that and ended up having to put this back in for a second baking, even though the toothpick taste came out clean the first time.  The bottom was still too moist.  I also omitted any kind of nuts in the caramel-chocolate chip layer since I prefer cakes without them if they're mixed into the cake (as opposed to staying crisp on top).

This is one of the few confections that I prefer at room temperature rather than eaten warm.  When it was warm, it was a little too mushy/gooey for me.  When it was at room temperature, you can taste the pumpkin and cinnamon flavors better.  In fact, I think this was actually better the next day when the flavors had time to develop and meld together.  The texture was also more set; it was moist without being overly gooey.  Just general overall deliciousness - thanks Jenn!
 

3/4 cup unsalted butter, softened

1 cup packed light brown sugar

2 extra large eggs

1 teaspoon vanilla

1 cup pumpkin puree

1 1/2 teaspoons cinnamon

1 3/4 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

Filling:

1 cup semi-sweet chocolate chips

1 (11 oz) package caramel bits

1/4 cup whole milk

1. Preheat oven to 350 degrees.  Line 9x13 inch pan with foil and spray lightly with nonstick cooking spray; set aside.  
2. Cream together butter and brown sugar.  Add eggs, vanilla and pumpkin puree and blend until combined.  Slowly add cinnamon, flour, soda and salt.  Spread about 1/2 of the batter into pan evenly and bake for 6-8 minutes.  While it's baking, melt caramel bits and milk in a small saucepan until smooth, stirring constantly.
3. Remove baking pan from oven and sprinkle chocolate chips over the top. Pour caramel evenly over chocolate chips.  Dot remaining batter over top and spread dollops out with a small spatula, gently covering as much of the caramel as possible.  Bake 25 minutes or until a toothpick comes out clean.  It might have caramel on it, but it shouldn't have cake batter.
4. Serve warm (might get oozing caramel) or cool completely.  Serve with vanilla ice cream or whipped cream.  

Stocking up the Baker's Pantry

Thanksgiving is next week!  Despite my being a Christmas fiend, Thankgiving is actually my favorite holiday, bar none.  It honors gratitude and if you're very fortunate, gets your friends and family together for celebration and formally remembering to give thanks for all of our blessings.  I love this time of year.  It can be stressful if you let it because of all the myriad of things involved in holiday celebrations but to me, if I get stressed over the holidays, I'm missing the point of them and the true spirit of celebrating them.

One thing I've learned over the years is to minimize the usual stressors.  This can be done by planning ahead.  As any Type A personality can tell you, there's much you can do to manage a long to-do list by thinking through what you truly need to do (as opposed to the want-to-get-done list) and giving yourself enough lead time to accomplish it.  Interspersed with baking posts over the next month, I hope to also put up some tips and tricks for getting through the holidays stress-free.  Ironically though, I'm late in putting up this kind of post since it's been so busy but that doesn't mean I haven't been preparing, just that I haven't written about it.

First up for any baker: stock your pantry early.  The last thing you want is to be in a frenzy, baking for a family celebration, hosting a dinner party, attending a holiday party, going to a company potluck, etc and realize you're out of a critical ingredient at an inopportune time.  If you're truly organized, you'd plan ahead what you want to cook and/or bake, make out an ingredient list and buy everything ahead of time.  If you're the more normal kind of person and not quite that anal-retentive, never fear, you don't have to be that far-thinking.  But you can and should stock up on some staples.  Here is what the typical baker should always have on hand for marathon baking sessions well ahead of time - these are what I consider the "base staples":

• Unsalted butter (Costco has them the cheapest in my area in four 1-lb packs)
• Large or extra large eggs
• All-purpose flour
• Granulated sugar
• Brown sugar (light and dark)
• Powdered sugar
• Baking powder
• Baking soda
• Salt
• Vanilla extract (I buy this in "bulk" here)
• Cake flour
• Unsweetened baking chocolate
• Bittersweet or semisweet baking chocolate
• Unsweetened cocoa powder (I like Pernigotti from Williams Sonoma)
• Chocolate chips (semisweet, milk, white, mini, chunks - your choice/preference)

Many of the above go on sale at this time of year so be on the lookout and stock up when the prices drop.  I've bought 50 lbs of flour at one go when the 5-lb bags went on sale for $1.50 each.  Then I went back and bought 20 more lbs.  I bake enough that I know I'll use them well before the expiration date and that was the cheapest they've been in awhile.  Yes, I'm a baking ingredient hoarder.

Depending on what you like to make or flavors you want to use, I also suggest having on hand:

• Peanut butter, creamy and/or chunky - your preference
• Nutella
• Red food coloring (for red velvet-type confections)
• Lemons
• Cream cheese
• Cinnamon
• Graham cracker crumbs
• Marshamallows
• Rice Krispies (for rice krispie treats and nutella crunch topping)
• Nuts if you bake with them - they can be stored in the freezer until you're ready to use them
• Caramel
• Dulce de leche

More perishable with a shorter shelf life so you don't want to buy these too early but you should have a good sense of when you need them and purchase them accordingly:

• Whole milk
• Buttermilk
• Heavy cream (skip the half and half - you can use half whole milk and half heavy cream for any recipe that calls for it)
• Sour cream

Of course, the above isn't an exhaustive list and you may still need to make a last-minute grocery run when you need something for a particular recipe but if you have most of the above, there are many, many things you can whip up at a moment's notice right out of your pantry.  The added advantage of having a fully stocked baking pantry ahead of your holiday baking is you can avoid the long lines at the grocery store or Costco as holiday time nears and it fills up with people doing their last-minute shopping.  Not to mention you can spread out the cost so it doesn't run up against your Christmas gift-buying budget.

Lastly, if you plan to make any banana-flavored items, you should be buying the ripest bananas you can find now/yesterday so you can give them time to overripen.  If they turn black before you actually need them, just peel them and put the bananas in the freezer in a ziploc freezer bag.  Then when you need them for baking, you already have them ready to thaw and use.

Caramel Coconut Brownies with Oreo Crust - Take 3

Double Chocolate Brownies with Fudge Sauce - made November 7, 2011 from Chocolate Box by Linda Doeser (book #175)

Your eyes aren't deceiving you - the picture of these brownies don't match the original title of the recipe.  That's because I only used the brownie recipe part to make the top layer of the oreo caramel coconut brownies again.  I wasn't going to make this kind of brownie again but I had some coworkers in town last week and one requested that brownie.  To further my baking challenge along, I semi-cheated and just chose a random brownie recipe to make it again.  As mentioned before, I have recipe ADD: it's hard for me to make the same recipe twice unless it's a family or friend favorite when I could be trying out more new recipes. 

In any case, I think I've got the hang of these triple-layered brownies now so nothing really new or revolutionary to report on them.  I am, however, also getting sick of Oreos now so I may give these a rest.  But I did list the original recipe below as is in case anyone wants to try making them as the cookbook author intended. 

I was too busy last week to really bake much so I have to get myself in gear.  Holiday baking is coming up and that's my busiest baking season.  Not only do I bake for family gatherings but also when I go out with friends, attend parties and send care packages.  LOTS to bake.  More to come in the next few weeks....

½ cup unsalted butter

4 ounces/115 grams semisweet chocolate, broken into pieces

1 1/3 cups superfine sugar

Pinch of salt

1 teaspoon vanilla extract

2 large eggs

1 cup all-purpose flour

2 tablespoons unsweetened cocoa

½ cup white chocolate chips

Fudge Sauce

4 tablespoons butter

1 cup superfine sugar

2/3 cup milk

1 cup heavy cream

2/3 cup corn syrup

7 ounces/200 grams semisweet chocolate, broken into pieces

1.     Preheat the oven to 350⁰F.  Grease and line a 7-inch/18-cm square cake pan with parchment paper.  Place the butter and chocolate in a small heatproof bowl set over a saucepan of gently simmering water until melted.  Stir until smooth.  Let cool slightly.  Stir in the sugar, salt, and vanilla extract.  Add the eggs, one at a time, stirring well, until blended.

2.    Sift the flour and unsweetened cocoa into the cake batter and beat until smooth.  Stir in the chocolate chips, then pour the batter into the pan.  Bake in the preheated oven for 35-40 minutes, or until the top is evenly colored and a skewer inserted into the center comes out almost clean.  Let cool slightly while preparing the sauce.

3.    To make the sauce, place the butter, sugar, milk, cream, and corn syrup in a small saucepan and heat gently until the sugar has dissolved.  Bring to a boil and stir for 10 minutes, or until the mixture is caramel-colored.  Remove from the heat and add the chocolate.  Stir until smooth.  Cut the brownies into large or small squares and serve immediately with the sauce.

Wedding in Winnipeg

You know it's been busy when I've barely baked and haven't blogged in over a week.  I was gone for a few days at my cousin's wedding in Winnipeg last weekend.  It was fun to have a mini family reunion with some of my relatives and I'm glad to have been able to be a part of the wedding festivities.  Her dress was gorgeous:

Being food-obsessed, I took almost as many pictures of the food as I did of the family and the wedding activities.

Mini quiches and stuffed mushrooms were 2 of the appetizers

Followed by mushroom soup

One of the entrees was beef tenderloin with scalloped potatoes and veggies

Dessert was "Flight of Mousse"

And of course the beautiful wedding cake - Red Velvet

 Congratulations to Romina and Nick!  Thanks for a beautiful wedding!

Pumpkin Coffee Cake

Pumpkin Coffee Cake - made October 29, 2011 from Crazy for Crust's blog

I think I've mentioned before that one of the things I enjoy about blogging is getting exposed to all the other foodie blogs out there.  Unfortunately I can't follow them all and even the ones I do follow, I don't always have time to read all the entries.  But when I'm lucky, I have the right timing to not only catch up on some of the blogs but also catch a yummy-sounding and looking recipe like this one from Crazy for Crust.  Dorothy has an awesome blog and I encourage you to check it out for not only some delicious goodies but also some very clever and creative concoctions.  When I saw this one for Pumpkin Coffee Cake (click on the blog title to go to the original recipe on Dorothy's blog), it looked too good to pass up.  I still had leftover pumpkin puree from the Brown Butter Pumpkin Cupcakes and just enough milk that the recipe called for.  Plus I love streusel and coffee cake so it was a no-brainer to try this out.

I've learned to trust Dorothy's recommendations as she and I seem to have similar tastes.  This was validated by this recipe.  She loved this one and so did I.  It was super easy to make and turned out really well.  The cake is moist and the streusel on top crisped up to provide a nice contrast to the soft texture of the cake.  The only thing  I changed is I didn't have pumpkin pie spice so I substituted cinnamon instead.  Still turned out great - thanks, Dorothy!

Lemon Chess Bars

Lemon Chess Bars - made October 26, 2011 from The Cake Mix Bible from Publications International (book #174)

I'm getting close to the end of my baking challenge.  I think I have only a couple dozen more books to go.  At this point, I confess, I just want to be done with the thing.  Not really just to lift my self-imposed ban of buying new baking books but also because my enthusiasm for it is flagging.  It was a good idea for awhile and good discipline for me to stick with what I have and to understand I don't have to buy every shiny new object, aka baking book, that catches my eye.  Matter of fact, I'm so overwhelmed with what I already have that my enthusiasm for more baking books has waned a bit.  It's hard to keep being acquisitive when you look at what you've already bought yet rarely use.  I'm all for shopping and I support retail therapy when needed but at the end of the day, it's just so much stuff.  And I know something I buy with such enthusiasm today will likely be a Goodwill donation in the future.  It's just a matter of time until I like something better or do a purging declutter because I get overwhelmed by how much I have.  This isn't a complaint as I'm one of the lucky ones to have that problem.  But it is a factual observation of my patterns of behavior.  Fortunately I've managed to tone down that acquisitive behavior in recent years.  I just still need to purge some of the by-products of that behavior, aka "all this stuff" from past years.

This recipe came from one of those books - something I don't understand now why I bought it, considering I don't really believe in cake mix.  I also don't believe in cream cheese so I'm not sure why I picked this recipe to try, likely because it looked easy and because it seemed like something I would like.  I was wrong.  It was easy enough to put together but I don't really like cream cheese unless there's only a little of it and it's paired with chocolate.  That wasn't the case here.  Other people who like cream cheese might like these bars for the very reason I didn't care for it: tasted too much like cream cheese :).  On to the next recipe and the next cookbook in the challenge.

1 (18.25-ounce) package white or yellow pudding-in-the-mix cake mix

2 eggs

1/3 cup vegetable oil

1 package (8 ounces) cream cheese

1/3 cup sugar

1 teaspoon lemon juice

1.    Preheat the oven to 350⁰F.

2.   Combine cake mix, 1 egg and oil in large bowl; stir until crumbly.  Reserve 1 cup crumb mixture.  Press remaining crumb mixture into ungreased 9 x 13-inch cake pan.  Bake 15 minutes or until light golden brown.

3.   Combine remaining egg, cream cheese, sugar and lemon juice in medium bowl; beat until smooth and well blended.  Spread over baked layer.  Sprinkle with reserved crumb mixture.  Bake 15 minutes.  Cool in pan on wire rack; cut into bars.

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes - made October 23, 2011 from Martha Stewart's Cupcakes

Another recipe from Martha Stewart's Cupcakes book, mostly because I had it out and when I was flipping through it and saw the Brown Butter Pumpkin Cupcake recipe, I also saw this recipe and wanted to try it as well.  Martha's version called for frosting it with vanilla frosting and dusting it with sugar and cinnamon on top.  I've included the frosting recipe below in case you want to try it Martha's way.  Or you can follow my version to make it a little more snickerdoodle-y.  That is to say, I brushed the top with melted butter then dunked it in a cinnamon sugar mixture, rolling it right around to get that mixture adhering to the melted butter.  YUM.  I liked my way better, not only because I'm not a frosting person but also because the cinnamon sugar topping really makes it more of a snickerdoodle cupcake to me.  The cupcake itself is a nice cinnamon-flavored cupcake, great texture, soft, moist and all a cupcake is meant to be.  But the melted butter-cinnamon-sugar combo really made the cupcake.  The only thing I would do differently next time is make these as mini cupcakes.  They'd be smaller but then you could roll the whole thing in cinnamon sugar rather than just the top for more all-over goodness.

1 ½ cups all-purpose flour
1 ½ cups cake flour (not self-rising), sifted
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon ground cinnamon, plus ½ teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 ¾ cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 ¼ cups milk

1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months.
4. To finish, combine remaining ½ teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco #809 or Wilton #1A), pipe frosting on each cupcake. Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Fluffy Vanilla Frosting
1 ½ cups unsalted butter, room temperature
1 pound confectioners’ sugar, sifted
½ teaspoon pure vanilla extract

1. With an electric mixer, beat butter on medium high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. Add the confectioners’ sugar, ½ cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium. This process should take about 5 minutes. Frosting will be very pale and fluffy.
3. Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature and beat on low speed until smooth again, about 5 minutes.

Caramel Coconut Oreo Brownies - Take 2

Caramel Coconut Oreo Brownies revisited - made October 24, 2011, adapted brownie recipe from Cooking with Convection by Beatrice Ojakangas (book #173)

If at first you don't succeed, try another recipe.  I was determined to conquer this brownie since I pseudo-invented it for my Oreo fixation and it had to be better than my last attempt.  I think I finally got it right with this version or at least better.  I made the changes I suggested last time in that I baked them in a 9" baking pan so they wouldn't be so thick and take so long to bake and I tried a different brownie recipe.  This one is still fudgy but not so much as to be mousse- or pudding-like.  It also helped that I baked it longer than I might normally have if I was making this as standalone brownie.  This took about 40 minutes in my oven before I was satisfied with the toothpick test.

The Oreo crust makes a crisp contrast to the brownie and the chewy coconut caramel layer in between also offers a good texture contrast.  It did seem a trifle too sweet to me though but that's possibly because I've now tried variations of this brownie a couple of times and I was overloading on the sugar.  But at least this version has three distinct layers that you can see instead of everything mushing together.

Brownie baking tip: To make cleanup more easy, every time I bake brownies or bar cookies, no matter what the recipe says, I line the baking pan with foil and spray with nonstick cooking spray.  When the brownie is done, all you have to do is lift it out using the foil and lay it out on a cutting board to cool and cut.

Oreo Cookie crust
1 regular-size package of Oreos (minus the 3 or 4 - cough - that I ate), processed to crumbs in a food processor
4 tablespoons butter, melted and cooled
1 teaspoon vanilla

Caramel Coconut layer
1 11-ounce package of caramel bits
3-4 tablespoons of milk (I didn't measure exactly but you want the caramel to be fairly free-flowing liquid, not too thick)
1 cup of coconut (add more if you're a coconut freak like me)

Brownie layer
2 ounces unsweetened chocolate

8 tablespoons butter

2 eggs

1 cup sugar

1 teaspoon vanilla extract

¼ teaspoon salt

½ cup flour

1.    Preheat the oven to convection bake at 325⁰F (or 350⁰F for a non-convection setting).  Line a 9-inch square pan with foil and spray with nonstick cooking spray.
2.   Combine crust ingredients and spread evenly in the bottom of the pan.  Bake for 10 minutes. 

3.   Melt the caramels and milk.  Add coconut.  Spread carefully over hot crust, taking care not to disturb the cookie crumb crust.  It's easier if you drop in small dollops over the crust rather than trying to spread it out from one big clump.
4.    Place the chocolate and butter in a small saucepan over the lowest heat and stir until melted together.

5.   With an electric mixer, beat the eggs, sugar, vanilla and salt on low speed in a mixing bowl until light.  Add the chocolate and butter mixture.  Stir in the flour.  Pour the batter into the baking pan. over the caramel layer.

4.    Bake on the center rack for 35-40 minutes or until the brownies are just barely set.  Remove from the oven and cool completely before cutting.

Cocoa Fudge Cake

Cocoa Fudge Cake - made October 23, 2011 from Carrot Cake Murder by Joanne Fluke

You can see the moist layer where the frosting melts into the cake - yum....

My cousin Christine asked me to bake for her son's school's bake sale and of course I said I would.  I fell back on this recipe for chocolate cake because it's both easy to make and it called for spreading the frosting on top of warm cake.  I have two other recipes that call for the same thing and both of them are "bomb" as my niece would say so I thought this recipe would follow in their footsteps.  Plus it comes from the same Hannah Swensen culinary mystery book that I got the red velvet cookies from so it needed no other endorsement.

I also discovered Joanne Fluke has a new book out that aggregates all the recipes from her previous Hannah Swensen books.  I barely managed to control my "we wants The Precious!" response and diverted my hand, twitching to click "Buy It Now", to click on "Add To My Wish List" instead.  But that's just a delaying tactic.  You know it's just a matter of time before I buy the darn thing.  I have to keep reminding myself of the baking challenge I haven't finished yet that's supposed to preclude me from buying anymore new baking books until I've made at least one recipe from the ones I already own.  Not to mention the fact that I already have all of Joanne Fluke's Hannah Swensen mystery books so it's not like I don't already have these recipes ("but it would be all conveniently in one book instead of multiple ones", inner Gollum whines).

Anyway, this is a very liquid batter so it doesn't take long to bake and has a soft texture, like from a box mix but better tasting. This is similar to the other chocolate sheet-cake type recipes I've made before and I like it just as well.  It's soft and moist and the frosting melting into the top of the cake is the perfect touch.  When you need something quick and easy to satisfy a chocolate fix, this is a good go-to recipe.  Another winner from Carrot Cake Murder.

2 cups granulated sugar

2 cups flour (dip and sweep method)

1 cup butter

1 cup water

3 tablespoons unsweetened cocoa powder

½ cup milk

1 teaspoon vanilla extract

1 teaspoon baking soda

2 eggs, beaten

1.    Preheat oven to 350⁰F.  Line a 9” x 13” baking pan with foil and spray with nonstick cooking spray.

2.    In a large bowl, stir the sugar and the flour together.  Set it aside on the counter.

3.    Put the butter, water and cocoa powder into a saucepan and bring it to a boil over medium heat.

4.    Pour the cocoa mixture over the sugar and flour, and mix it all up together.

5.    Whisk the milk, vanilla extract, baking soda and eggs together in a small bowl.

6.    Add the egg mixture to the large bowl.  Stir until thoroughly incorporated.

7.    Pour the batter into the prepared baking pan.  Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Chocolate Frosting

½ cup butter

3 tablespoons unsweetened cocoa powder

1/3 cup milk

1 one-pound box of powdered sugar

1 teaspoon vanilla extract

1.    Place the butter, cocoa powder, and milk in a medium-size saucepan.  Bring them to a boil, stirring constantly.

2.    Remove the pan from the heat and add the vanilla.  Stir in the powdered sugar, ½ cup at a time, until the frosting is thickened, but still “pourable”.

3.    Pour the frosting on the hot cake and spread it out quickly with a spoon.

 

Brown Butter Pumpkin Cupcakes

Brown Butter Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - made October 22, 2011 from Martha Stewart's Cupcakes

I love this cookbook. Half of it is very "Martha", as in filled with fancy things to do with cupcakes that no normal, decorating-impaired person like myself, can actually do.  And some are decorated so fancy that most people would probably rather admire them than eat them.  But the recipes are usually very reliably good and there are some simple, straightforward ones sprinkled in with the fancy.  I usually stick to those.

I didn't start liking pumpkin until recently and although I still don't like pumpkin pie (it's a texture thing), I do enjoy other pumpkin baked goods, namely anything cakey.  Or cupcakey.  Plus I've already established I love the flavor of browned butter.  Add a cinnamon cream cheese frosting and this shrieks "it's fall" to me.  The original recipe calls for glazing it with a brown butter icing but I was in the mood for something more "frosting" than "icing" so I went with my own version of a cinnamon cream cheese frosting.

These came out slightly more dense than a typical cupcake, probably because not a lot of air gets beaten into the batter.  The browned butter flavor wasn't very pronounced and would probably have been brought out more with the brown butter icing.  The pumpkin flavor tended to dominate.  But overall, I liked this cupcake.  It was moist and tasted like a good little pumpkin cake.  More importantly, it wasn't overly spiced like some pumpkin baked goods tend to be.  For the cinnamon cream cheese frosting,  I used 4 tablespoons of butter, 8 tablespoons of cream cheese, 1 teaspoon of vanilla, 1 teaspoon of cinnamon and enough powdered sugar to make it the consistency I wanted.  I never measure but it was probably in the neighborhood of 2 1/2 to 3 cups.

¾ cup (1 ½ sticks) unsalted butter, room temperature 1 2/3 cups all-purpose flour
¼ cup fresh sage leaves, cut into chiffonade (optional - I left it out)
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup canned pumpkin puree
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs

1. Preheat oven to 325°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. In a saucepan, melt the butter over medium-low heat. Add the sage, if desired, and continue to cook, swirling occasionally, until butter turns golden brown. Skim foam from the top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.

2. Whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add flour mixture, and whisk until just combined.

3. Divide batter evenly among lined cups; filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

4. To finish, dip top of each cupcake in icing, then turn over quickly and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.