Need a treat that is sure to make your families heart melt?
Feel free to serve along with pumpkin pie
because an overabundance of pumpkin on Thanksgiving,
is a sign of a good night.
Especially since only once a year will you find canned pumpkin
lined up in front of all the markets,
with super sale reduced prices
begging to be purchased!
I have used the recipe for a couple of years now,
hearing nothing but rave reviews.
In fact, it even won best dessert at our recent company party.
They were up against some pretty stiff competition.
Cake pops, red velvet cream cheese cake, double peanut butter brownies,
Then again, when up against a Martha Stewart recipe,
Martha always wins. ALWAYS.
It may have had something to do with this, also...
(it was a Halloween party, clearly)
Pumpkin Cupcakes with Cream Cheese Frosting
adapted from Martha Stewart
- 2 c. all purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. allspice
- 1 c. packed brown sugar
- 1 c. sugar
- 1 c. unsalted butter, melted & cooled
- 1 can (15 oz. pumpkin puree)
Preheat oven to 350. Line cupcake pans with paper liners.
In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, mix brown sugar, sugar, butter and eggs. Add dry to wet. Add pumpkin.
Bake 20 - 25 minutes. Rotate pans once if needed. Let cool completely before frosting with your favorite cream cheese frosting recipe!