Friday, October 11, 2013

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.

1 comment:

  1. I am totally making these; they were delicious!