Pumpkin Constant Comment Cupcakes photo: Constant Comment Tea
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Pumpkin Constant Comment Cupcakes photo: Constant Comment Tea

For decades, I’ve enjoyed Constant Comment tea from Bigelow. It was a leader of the pack of flavored teas other than mint. We always considered it such a treat, as it was a little more expensive as regular tea, but well worth it. Since then, I still enjoy Constant Comment as well as other flavored teas. What really amazes me are the variety of recipes Bigelow consistently shares using tea. This one, for the pumpkin cupcakes has just the right amount of spice and delicious in addition to being easy. Hope you enjoy.

Pumpkin “Constant Comment” Cupcakes


5 Bigelow “Constant Comment” tea bags steeped in ½ cup boiling water
½ cup butter
1 cup granulated sugar
1 cup brown sugar
4 eggs
1 can of pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup vegetable oil



Preheat oven to 350 degrees (F).

Steep tea and set aside to cool (be sure to squeeze tea bags to get all the liquid).  Cream together butter and sugar until light and fluffy.   Slowly add eggs, one by one.  Once eggs are combined, add the can of pumpkin.  In a separate bowl, sift together flour, baking powder, baking soda and salt.  To the tea that has been steeped, add enough vegetable oil to reach the ¾ cup mark on measuring cup.  Alternate mixing the wets and dries to the pumpkin mix until combined.  Scoop mixture into cupcake liners and bake for 20 minutes or until a tooth pick is inserted and comes out clean.

Makes 24 cupcakes

Recipe created by Kristal Robishaw

Maralyn D. HillThe Epicurean Explorer

International Food Wine & Travel Writers Association (IFWTWA)

Board Member, Co-Chair Conference & Media Trip Committee, Past President

Member: Society of American Travel Writers (SATW)

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Executive Editor, Luxe Beat Magazine (Launching Fall 2013)

Freelance Lifestyle Journalist

Blogs: Where and What in the World & Success with Writing


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