Get ready for a Thanksgiving thrupple of all-star chefs. We’ve teamed up with Martha Stewart, Matty Matheson, and Tieghan Gerard of Half Baked Harvest to deliver exclusive recipes that’ll take your tastebuds for a ride.
First, Martha kicked us off with us her Spatchcock Turkey, then Matty excited our tastebuds with his Savory Stuffing Squares.
Now, let’s go 3 for 3. Last up in our series, Tieghan Gerard.
Head to Uber Eats grocery to shop all the recipe ingredients in Half Baked Harvest’s exclusive grocery aisle.
Spiced Pumpkin Cupcakes with Maple Butter Pecan Frosting
You know the name Half Baked Harvest. Creator Tieghan Gerard is a force to be reckoned with. She’s redefining Thanksgiving dessert with a brand-new cupcake recipe. Move aside, pumpkin pie, these cupcakes are sure to blow all your guests away. With just the right amount of spice and sweetness, they’ll be coming back for more.
INGREDIENTS
Pumpkin Spiced Cupcakes
- 1/2 cup melted coconut oil (sub melted salted butter or canola)
- 3/4 cup packed dark brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 1 ½ cups pumpkin butter (sub pumpkin puree)
- 1 ½ cups whole wheat flour (sub all purpose flour or ¾ cup whole wheat and ¾ cup all purpose)
- 2 teaspoons pumpkin pie spice (see recipe below for pumpkin pie spice)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- Cinnamon sticks and star anise, for decorating
Maple Butter Pecan Frosting
- 1 cup raw pecans
- 2 tablespoons bourbon
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 2 sticks (1 cup) salted butter, at room temperature
- 2-3 cups powdered sugar
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- Sea salt
INSTRUCTIONS
1. To make the cupcakes. Preheat oven to 350 F degrees. Line 16 cupcake molds with paper liners.
2. In the bowl of a stand mixer (or use a hand-held mixer) beat the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, pumpkin spice, baking powder, baking soda, and salt. Mix until smooth and no lumps remain in the batter.
3. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
4. To make the frosting. Heat 3 tablespoons butter and the pecans in a skillet set over medium heat. Allow the butter to brown around the pecans, about 5 minutes. Remove from the heat and stir in the bourbon, cinnamon and salt. Let cool, then finely chop.
5. In a bowl, beat together the butter and maple, slowly streaming in the maple syrup as you beat the butter. Once combined, beat until whipped, about 3 minutes. Add 2 cups powdered sugar, the vanilla and pinch of salt. Beat until light and fluffy. Stir in the chopped pecans.
6. Frost each cupcake. Add cinnamon sticks, if desired.
*If pumpkin spice is unavailable, mix the below spices:
- 3 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon all-spice
- 1/4 teaspoon ground cloves
To create Half Baked Harvest’s famous Pumpkin Butter:
- 2 cans (15 oz) pumpkin puree
- 1/3 cup apple cider
- ½ cup real maple syrup, plus more if needed to sweeten
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
Stove-Top
1. In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.
2. Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
Slow Cooker
1. In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.
2. Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
Happy Thanksgiving!
