Leftover Pumpkin? Make Pumpkin Cupcakes!

1 Dec

Pumpkin Cupcakes

Makes 48 mini cupcakes

You’re a sucker for anything that comes in small packages.  Babies, jewelry, bite-sized desserts…all small things that make you “ooh” and “aah” like a chorus of well-dressed ladies at a bridal shower.  And now, you’ll go gaga over teensy weensy Pumpkin Cupcakes.


For the cupcakes:

2 C. whole wheat flour

2 tsp. pumpkin pie spices

1 ½ tsp. baking powder

½ tsp. baking soda

1 tsp. salt

½ C. unsalted butter, softened

5 ½ C. organic pumpkin puree (roughly 2 ½ 15 oz. cans)

1 ¼ C. raw sugar

3 large eggs

¼ C. milk

1 tsp. vanilla

For the frosting:

¼ C. butter, softened

¾ C. cream cheese, softened

2 C. powdered sugar


Preheat oven to 350.  Spray a mini cupcake pan with baking oil and insert tins.

Combine flour, pumpkin pie spices, baking powder, baking soda and salt.  Lightly whisk and set aside.

Cream butter and sugar together.  Add pumpkin puree.  Beat in eggs, milk and vanilla.  Stir in flour mixture just until combined.  Scoop batter into tins so they are about ¾ full.  Bake for 16-20 minutes.  Test doneness with a toothpick.  Allow to cool.

For the frosting, cream butter and cream cheese.  Slowly add in powdered sugar until creamy.  Transfer frosting to a piping bag or Ziploc freezer bag and cut a small hole in the corner.  Pipe cupcakes & serve.

FOOD THAT LOVES YOU, TOO: ½ cup of canned pumpkin has 3.5 grams of good-for-you fiber.  The beta-carotene in pumpkin is also great for your skin, making it beautifully clear and bright.

Printer-friendly file: Pumpkin_Cupcakes



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