Sunday, October 17, 2010

A Traditional Fall Flavor

Oh how I love smelling pumpkin mixed with spices during Autumn. This was the first pumpkin recipe I made of the season and I will be coming back to this recipe lots. 

This weekend I got online and found a DELICIOUS recipe for Pumpkin Cupcakes. I am sorry that I forgot who's blog I received this great recipe, but thank you! For any of you who do not know me... I think that cupcakes are one my favorite things to bake! In this area I am learning how to tweak and adjust ingredients quickly. (But mostly with the frosting) Tonight I will share with you the recipe and pictures to go along with it. I must admit, I did not take the pictures. My husband did and they look great. He is more skilled in the photo department than I am. (I know little to nothing about lighting and the settings on my tiny digital camera) Thanks Devin for helping me out!

Pumpkin Cupcakes
2 1/4 C. flour, sifted
1 1/3 C. sugar
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 C. butter, softened
2 eggs beaten
1 C. canned pumpkin (about half of a 15 oz. can)
3/4 C. milk
Preheat oven to 350 Degrees. Line cupcake pans with liners (this makes about 18 reg. size)
In a large bowl, sift dry ingredients together and set aside. Cream butter and sugar together until light and fluffy. Beat in eggs one at a time. Mix in pumpkin. Alternate stirring in the dry ingredients and the milk, beginning and ending with dry ingredients. Scrape down the bowl and stir until blended. Spoon into liners and bake for 20 to 25 minutes. 

Cream Cheese Frosting (Adapted from Cynthia Cockriel)
8 oz. cream cheese
1/2 T. milk
6 T. butter
1 tsp. vanilla
3 C. powdered sugar
Cream together cream cheese, milk, butter and vanilla. Slowly add powdered sugar. You can add chopped nuts if you so desire. ( I would assume it is delicious and it would add wonderful texture.)

I have decided to bake wonderful things, you don't necessarily need all of the fancy equipment. I put the frosting on by placing it in a ziplock bag and cutting the tip. I just squirt it out in a circular motion. There isn't a need for a pastry bag. This is where your creativity can come in, have fun and decorate however you desire. 
When I made this recipe, I made miniature cupcakes. It made 36 small cupcakes and 6 regular sized cupcakes... I probably could have made a couple more regular sized cupcakes, or 6 to 12 more miniature cupcakes because some of them were a little larger than others, but they turned out great! I will definitely go back to this recipe throughout the years.


  1. These look so delicious! I will have to try them - thanks for the recipe!

  2. I am SO going to try those! I LOVE pumpkin!
    Your mom came into the Fudge Factory on seriously the one days I wasn't working :(

  3. oh dang! I wondered if that might happen! Sad day!!! ;( Well Maybe next time! :) Miss you Tacy!

  4. Yeah - I made these tonight and they were so yummy!!!! I even tried your idea of putting the icing in the ziplok bag and it worked pretty good at first. My icing was a little thin, so it didn't end up looking as good as yours - but still tasted so dang yummy!!!