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Sunday, October 20, 2013

Pumpkin love

It seems I've been a bit lax lately with the posts.  October has been a super busy month for us!  Between working a full time job and all of our social engagements on weekends (parties, weddings, more parties), I have found it hard to find the time to create and write.  Yesterday, we had a small gathering with friends to go to.  I was told I could bring something if I wanted to.  Really?  Of COURSE I want to!  It's what I do!  And seeing as this gathering was a Halloween party, what better way to get in the spirit of the season than with pumpkin!

Now, pumpkin rolls are one of my favorite things in the world.  But I really didn't feel like baking and cooling and spreading and rolling, not to mention finger food is much more manageable at a party.  This made me create my own version - Pumpkin Cupcakes with Cream Cheese frosting.  All the taste of a pumpkin roll without all the hassle.  And it's finger food!  These are wonderful for a party, a dinner, or just because.  

Pumpkin Cupcakes with Cream Cheese Frosting
For the cupcakes:
1 c canola oil
1 c packed brown sugar
1 c white sugar
3 extra large or 4 large eggs
2 c pumpkin puree
2 1/4 c all purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves

For the icing:
1 stick of butter, room temperature
1 8 oz package cream cheese, room temperature
1 1/2 pounds of powdered sugar
1 - 3 Tbsp milk

This recipe makes about 24 cupcakes

Tools needed:
Cupcake pans
Cupcake liners

Fresh Pumpkin Puree.  Such a
pretty color!
Note:  I used fresh pumpkin puree that I made by roasting a pumpkin, peeling and seeding it, and running it through a food processor.  Canned pumpkin may be used in its place.  If you decide to use canned, make sure it is just pumpkin puree, not pumpkin pie filling.  

Preheat oven to 350 degrees. 

Place oil, brown sugar, white sugar, eggs and vanilla into a mixing bowl and whisk until well combined. 

Whisk in the pumpkin puree, and beat until mixture is smooth. 

In a separate bowl, combine flour, baking powder, baking soda, and salt.  With mixer on low speed, slowly add the dry ingredients to the wet until combined.  

Add cinnamon, ginger, nutmeg, and cloves.  Mix on medium for 2 - 3 minutes.  

Place liners in cupcake pans, and fill with batter about halfway.
Like this!  

Bake for 20 - 25 minutes, until toothpick inserted into the center comes out clean.  Allow to cool in pan for about 15 minutes, then remove from the pan and cool the rest of the way on a wire cooling rack.  

You KNOW you want to eat these!
While the cupcakes are cooling, make the icing.  Combine butter and cream cheese in a bowl and beat until fluffy.  

Add powdered sugar slowly in batches.  The icing will be very thick and crumbly.  Add milk 1 tablespoon at a time until the icing reaches the desired consistency.  

Once the cupcakes are completely cooled, pipe onto cupcakes.  


 I didn't even have the lid off the container for 30 seconds before the first one disappeared.  And my hubby confessed to me that he's eaten about 5 between yesterday and today.  So, yeah, they're that good! I promise, these will not disappoint.

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