CCSC Recipes

Pumpkin Cupcakes

 

October 2011

 

About 30 cupcakes

 

For cupcakes:

1 small pumpkin, 2-3 pounds, roasted, peeled and pureed

3 cups flour

3 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

3 eggs

1/3 cup milk

1 teaspoon vanilla extract

1 cup brown sugar

1 cup sugar

1 1/2 cups oil

 

For frosting:

1 cup heavy cream

3/4 cup powdered sugar

1/2 teaspoon vanilla extract

1 cup cream cheese

 

Directions for the cupcakes:

– In a bowl, combine the flour, baking soda, salt, cinnamon, ginger and nutmeg.

– In another bowl, whisk together the pumpkin, eggs, milk, vanilla, brown sugar, white sugar and oil.

– Add the dry ingredients to the pumpkin mixture and mix until blended. Do not overmix.

– Bake in muffin tins for 20 minutes at 350F. Let cool.

 

 

 

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