Can you tell I love pumpkin?I love fall & everything to do with it. The food, the leaves, Thanksgiving, the
(Thank goodness!) cool weather, Halloween and the food!
Here is a fun recipe for pumpkin cupcakes with
maple butter cream frosting.
Can you say "Yummy!"?
Pumpkin Cupcakes
1 1/2 C. Flour
1 Tsp. Ground Cinnamon
3/4 tsp. Baking Powder
3/4 tsp. baking soda
1/2 Tsp. Ground Allspice
1/2 Tsp. Ground Nutmeg
1/4 Tsp. Salt
1 1/2 C. Sugar
1/2 C. Veg. Oil
2 Eggs
1 C. Canned pumpkin puree
(Not pumpkin pie filling)
2 TBS. Cream Sherry
1. Mix flour, cinnamon, baking powder, baking soda, allspice, nutmet and salt.
2. Then mix sugar, oil, eggs in a different bowl until they are smooth. Add pumpkin & sherry, beating well. Add mixture #1 then beat again until smooth.
3. Scoop batter into muffin pan (be sure to use muffin paperliners). Bake for 22-27 mins @ 350*. Let cool for 10 minutes.
Maple Butter Cream Frosting
2 C. Powder Sugar
3/4 C. unsalted butter
2 TBS Pure maple syrup
1/2 Tsp. Maple flavored extract
& a pinch of salt
