Pumpkin Cupcake Recipe

Who knew the pumpkin patch would lead to so much fun?  That pumpkin puree was put to good use.

 

 

To make pumpkin puree:

1. Cut small baking pumpkin in half

2. Remove stem, seeds, and guts

3. Sprinkle cinnamon, nutmeg, and brown sugar in a small baking dish

4. Place halves flesh down in dish

5. Cover with foil

6. Bake at 350° for 2 hours

7. Remove peel and mash baked pumpkin

 

To make 18 pumpkin cupcakes:

1. Preheat oven to 350°.

2. Mix dry ingredients and set aside.

    1 cup sugar

    1 cup all-purpose flour

    1 tsp baking soda

    1 tsp baking powder

    1/4 tsp salt

    2 tsp cinnamon

    1 tsp nutmeg

3. Combine wet ingredients in a bowl.

    3/4 cup vegetable oil

    2 eggs

    1 tsp vanilla extract

    1 cup pumpkin puree

4. Add dry ingredients to mixture.

5. Fill batter 3/4 way in cupcake liners.

6. Bake for 18 minutes.

 

To make cream cheese icing:

Whisk 8 oz cream cheese, 1/2 stick of butter, 2 cups of powdered sugar, and 1 tbsp. of vanilla extract.

Pipe onto cooled cupcakes.

 

Toast walnuts for 10 minutes at 350°.  Sprinkle on iced cupcakes.

 

EAT!