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It's not really the season for them, but we have an abundance of pumpkin purée and my mom wanted to take a snack to work yesterday because most of her office was participating in a first aid course, so I baked her cupcakes.
Twelve mini cupcakes with the leftover batter that stayed home.
I have made these before, so I knew they would be good, and apparently the cupcakes and the frosting received rave reviews :) I forsee having to bake for my mom's work again.
Edited to add recipe:
2 1/4 cups flour
1 tbsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
1/8 tsp cloves
1/2 cup butter
1 1/3 cups sugar
2 eggs
1 cup pumpkin purée (canned works, but I use stuff we scooped out of pumpkins and then froze)
3/4 cup milk
Set oven to 375 degrees. Mix flour, baking powder, baking soda and spices together. In a seperate bowl mix butter, sugar, eggs and pumpkin purée. Add dry ingredients to wet ingredients, alternating with milk. Bake for about 15 minutes. Makes approximately 24 cupcakes.
I don't really have a recipe for icing, because I just eye it, but basically mix equal parts of room temperature butter and margerine (I used about a half a cup each), a ton of icing sugar, four good spoonfuls of cream cheese, a splash of milk and vanilla extract and I guess about a tablespoon of cinnamon. Mix on medium speed. Normally this would have made enough icing for all my cupcakes, but since I was using my 1M tip, I had to make a second batch.
Twelve mini cupcakes with the leftover batter that stayed home.
I have made these before, so I knew they would be good, and apparently the cupcakes and the frosting received rave reviews :) I forsee having to bake for my mom's work again.
Edited to add recipe:
2 1/4 cups flour
1 tbsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
1/8 tsp cloves
1/2 cup butter
1 1/3 cups sugar
2 eggs
1 cup pumpkin purée (canned works, but I use stuff we scooped out of pumpkins and then froze)
3/4 cup milk
Set oven to 375 degrees. Mix flour, baking powder, baking soda and spices together. In a seperate bowl mix butter, sugar, eggs and pumpkin purée. Add dry ingredients to wet ingredients, alternating with milk. Bake for about 15 minutes. Makes approximately 24 cupcakes.
I don't really have a recipe for icing, because I just eye it, but basically mix equal parts of room temperature butter and margerine (I used about a half a cup each), a ton of icing sugar, four good spoonfuls of cream cheese, a splash of milk and vanilla extract and I guess about a tablespoon of cinnamon. Mix on medium speed. Normally this would have made enough icing for all my cupcakes, but since I was using my 1M tip, I had to make a second batch.