Prohibition Bakery's Saucy Pumpkin

Prohibition Bakery


For Cake

  • 106 Grams  roasted pumpkin puree
  • egg
  • 1/4 Cup  canola oil
  • 60 Grams  pumpkin ale or Oktoberfest
  • 125 Grams  white sugar
  • 1/2 Teaspoon  vanilla
  • 110 Grams  AP flour
  • 1/2 Teaspoon  baking soda
  • 1/2 Teaspoon  salt
  • 1/8 Teaspoon  ground cloves
  • 1/8 Teaspoon  cinnamon
  • 1/8 Teaspoon  freshly ground nutmeg

When cupcakes are cool, use a small pastry tip to core out the center.

Fill the cupcakes with the sage ganache, using a squeeze bottle.

rost the cupcakes to your liking.  Garnish with fried sage.

Here is how to make Prohibition Bakery's Saucy Pumpkin cupcake.

Prohibition Bakery creates boozy filled cupcakes and is located on the Lower East Side in NYC, but ships nationally.



For Cake

Preheat oven to 325 degrees. In a mixing bowl, beat pumpkin puree, egg, canola oil, beer, vanilla, and sugar until incorporated.

In another bowl, combine flour, baking soda, salt and spices. Slowly add dry goods to wet and beat until smooth. 

In greased or lined cupcake tins, fill 2/3 way.

Bake for 10 minutes and let cool on a cooling rack.

For filling

For Frosting

For Oktoberfest reduction

*For garnish (optional)

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