Wednesday, August 28, 2013

Pumpkin Cupcakes with Cream Cheese Frosting

  • Pumpkin Cupcakes with Cream Cheese Frosting
There is a definite chill in the air here, and with the weather unseasonably cool for Atlanta, I find myself missing the Fall Season, my hometown of Portland, Maine....and MOMMA DELANEY!!!! who returns here today with her amazingly delicious Pumpkin Cupcakes, special from her own mother.

Pumpkin Cupcakes
Yield 24-30

4 cage free eggs
2/3 cups water 
1 cup salad or canola oil
1 16oz can of pumpkin
3 1/2 cups flour
2 teaspoons baking soda
3 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg

Beat eggs. Add oil, water, and pumpkin and mix "very well," according to Momma. 
Sift flour. Measure and sift together flour, sugar, soda, salt, and spices. Make a well in the center of the dry ingredients and add the pumpkin mixture. Thusly - 

Beat until blended. Bake at 350 for 20-25 minutes. Allow to cool on wire racks. These are perfect and moist as is, or with the addition of the Cream Cheese Frosting. This recipe can also be converted into 2-3 large Pumpkin Loaves. ( Momma is very versatile!)

  • Cream Cheese Frosting
  • - from Real Simple
  • Ingredients 
  • 2 8-ounce bars cream cheese, at room temperature
  • 2 cups confectioners’ sugar

  • Simply beat both ingredients together until creamy - could it be any easier??!! 

Aren't these cupcake liners just perfect for Fall??!!

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