Archive for the ‘pumpkin puree’ Category

Yesterday, I began a seasonal discussion on the uses of canned pumpkin, one of which was in pumpkin pancakes. That recipe uses only 6 tablespoons of puree, leaving well over a cup left. That is enough for the pumpkin cupcakes that are such a delicious treat, very tempting to eat on the run because they need no spoon or fork. I can always convince myself to eat a cupcake, just one, of course, because it is so small. Yeah. I sometimes can convince myself to eat two, for the same reason.

Anyway, here is the recipe which I found on myrecipes.com, a treasure trove of recipes from Southern Living, Cooking Light, Coastal Living, Cottage Living, and Sunset magazines. I used to subscribe to Southern Living for the recipes in each issue and the beautiful articles on decorating, showing lovely, tasteful, traditional homes in the south.

This recipe is from Sunset magazine. I hope you like it.


1/2 c (1 stick) butter, room temperature
1 c. sugar
2 large eggs
1 c. canned pumpkin
1 T. vanilla
1 1/2 c. all-purpose flour
2 t. baking powder
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
1/4 t. salt
1/4 c. milk
Orange frosting*
Candy sprinkles, optional

1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed. Add pumpkin and vanilla and beat until well blended. (Mixture will look separated at this point).

2. In another bowl, mix flour, baking powder, cinnamon, nutmeg, cloves and salt. Stir half the flour mixture into the pumpkin mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 12 muffin cups lined with paper baking cups (1/3 cup capacity; cups should be about 3/4 full).

3. Bake in a 350 degree oven until tops spring back when lightly pressed in the center and a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove from pans and set on racks to cool completely, at least 30 minutes.

4. Spoon frosting into a pastry bag fitted with a 3/4-inch star tip and pipe onto tops of cupcakes, or spread with a knife. Decorate with candy sprinkles, if desired.

*Orange Cream Cheese Frosting:
In a bowl, with a mixer on low sped, beat 6 ounces cream cheese and 6 tablespoons butter, both at room temperature, until well blended. Beat in 1 1/2 c. powdered sugar, 1 T. finely minced orange peel, and 1/4 to 1/2 teaspoon orange extract until smooth.

(NOTES: I had no orange extract, so I used a few drops of orange juice. It didn’t add much orange flavor. Next time I would use the extract. Also, be sure to very finely mince the orange zest. I left it too big and didn’t like the feel of the orange peel in the frosting.

If you’re counting calories, each of of these babies packs a walloping 376 calories.)

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