An editor friend of mine recently asked if I had a cranberry recipe, or pumpkin recipe to share, and goodness do I have many that I need to post on my blog. Remember in my Emeril Lagasse post last week when I said I would wait to buy pumpkins this year for fall decoration? Kiss that thought goodbye, because on my way to visit my daughter in Tuscaloosa this past weekend, I came across a fantastic farmers market in Montgomery! After bringing the car to a screeching halt, and making an illegal u-turn, I was out of the car like a bolt of lightening, and in pumpkinpalooza. I drove around the rest of the weekend with giant mums, pumpkins, and a scarecrow in my backseat, but it was worth it! I could have filled up the front seat as well, but did not think my mother would appreciate that. Below is a recipe for pumpkin cupcakes. Since I purchased a small baking pumpkin, I did use it in the recipe instead of the canned, but either works fine. Happy fall!

Ingredients – Cupcakes:

  • 2 1/4  cups all-purpose flour
  • 1  tablespoon baking powder
  • 1/2  teaspoon baking soda
  • 1/2  teaspoon salt
  • 1  teaspoon ground cinnamon
  • 1/2  cup butter, softened (one stick)
  • 1 1/3  cups packed brown sugar
  • 2  eggs
  • 1  cup canned pumpkin
  • 3/4  cup 2% reduced-fat milk
  • 3/4  cup chopped walnuts or pecans

Ingredients – Maple Cream Icing:

  • 1/4  cup butter (1/2 stick) softened
  • 8  ounces cream cheese, softened
  • 3  cups powdered sugar
  • 1/2  cup maple syrup
  • 2  teaspoons vanilla extract

Cook Time – 25

Preparation:

  1. Preheat oven to 375°F. Place 24 paper muffin cup liners in muffin cups.
  2. To prepare cupcakes, sift together flour and next 4 ingredients (flour through cinnamon). Place butter and brown sugar in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin, beating on low speed. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour, beating on low speed. Stir in nuts.
  3. Spoon batter into muffin cups, filling each about two-thirds full. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on wire rack.
  4. To prepare icing, place all ingredients in large mixing bowl; beat with mixer on medium speed until smooth. Spread icing onto top of cooled cupcakes.

 

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