During the holidays I stock up on canned pumpkin! why you ask? Well because this treat here is one of my all time favorite, and I want to be fully prepared to make them at any time, any where.
Generally I make these in “loaf” form. But every now and again I change it up and make them into mini cupcakes.
Recipe for the pumpin cupcakes:
1 cup sugar
1 cup flour
8 ounces canned pumpkin
2 eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
8 ounces canned pumpkin
2 eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
-mix pumpkin, eggs and sugar together first. In a separate bowl mix together the rest of the ingredients and combine with pumpkin mixture. Preheat the oven to 350. Grease the cupcake pan. The cooking time varies…I only had to cook mine for about 8 min. But keep an eye…make sure they dont get overcooked.
Cream Cheese Frosting:
(now I have slowly perfected this frosting…not too sugary and just enough cream cheese!)
8 ounces softened cream cheese
3 cup confectionars’ sugar
3 tablespoons margarine
1 teaspoon vanilla
1 tablespoon milk
Once the cupcakes have cooled, frost away. I shaved some dark chocolate and sprinkled it on the top of each cupcake
