How to Make One Cupcake pt.3

I have taken it upon myself to bake almost entirely small batch recipes. I must have recently hit another seven year mark when I'm told my taste buds will decide to shake things up, because I can't take more than one cupcake (or any other dessert) per week. To celebrate fall, I have spent the past week or so perfecting this pumpkin cupcake. The result is not entirely true to the "one cupcake" title. You'll end up with two decent sized cupcakes or three small cupcakes to share.

This recipe requires a kitchen scale. I roughly translated the measurements into cups and spoons for those who do not have a scale handy but if you do have one I highly recommend using it.

 Another quick note...  Halfway through mixing I realized I was completely out of flour but luckily I had some Trader Joe's Pumpkin Pancake Mix. Browsing through the ingredients listed on the box I found the mix contained everything I needed to add anyways (flour, spices, baking powder). In the ingredients below I have listed both mix and non-mix ingredient options for you. 

Individual Pumpkin Cupcake 

1 oz. Brown Sugar

1 oz. Butter or Earth Balance, softened to room temperature

2.5 oz. Pumpkin

2 oz. Trader Joe's Pumpkin Pancake Mix -OR- 2 oz Flour, 1/3 tsp Baking Soda, 1/4 tsp pumpkin pie spice, and a few shakes of ground ginger, allspice, and nutmeg

1 oz. Milk or Almond Milk

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2 tbsp Brown Sugar

2 tbsp Butter/Earth Balance, softened to room temperature

1/3 c Pumpkin

1/4 c Mix/Flour

2 tbsp Milk or Almond Milk

Preheat your oven (preferably toaster oven to avoid wasting energy and heat) to 375º F

-Mix the brown sugar, butter, and pumpkin until all the ingredients are thoroughly incorporated

-Add the half of the flour mixture and mix until smooth

-Add half of the milk and mix until combined

-Repeat with half of the flour and half of the milk until you are left with a smooth batter - avoid over mixing the ingredients

-Spoon the batter into two or three cupcake cups* and bake for 15-20 minutes or until a toothpick comes out clean

* For individual cupcakes you can use individual silicone baking cups or metal measuring cups with a cupcake liner. If you do not have either of these available, try cutting a soda can in half (be careful!) and place a cupcake liner inside.

For cream cheese frosting check out Christina's small batch recipe at her scrumptious blog, Dessert for Two.