Okay– one last pumpkin recipe and then I’m closing the book on Fall 2011! I’m excited to round the corner to festive Christmas creations (like the slew of cookies I’ll be baking with my cousin on Saturday!) as well as tutorials for DIY Christmas gifts in a series that I’m going to call Santa’s Workshop. It should be super fun.
The recipe for these Pumpkin Spice Cupcakes is adapted from this recipe on Epicurious. I made 9 big cupcakes instead of 24 mini ones and left off the Halloween decorations, since we are way past an acceptable date for candy corn.
Pumpkin Spice Cupcakes
Step 1: Mix 1 Cup Self Rising Flour with 2/3 Cup Brown Sugar and 2 Teaspoons Pumpkin Pie Spice. *note* I used all purpose flour (not the same thing) and they turned out very yummy, but also very dense and maybe too moist. So the moral here is: Make sure you use the right kind of flour.
Step 2: In a separate bowl, whisk together 1 Egg, 1/2 Cup Pumpkin Puree, 1/3 Cup Vegetable Oil, 1/3 Cup Sour Cream, and 1 1/2 Teaspoons Vanilla Extract.
Step 3: Combine wet and dry ingredients and scoop into lined muffin tin.
Step 4: Use a mixer to beat together an 8 oz package of cream cheese with 1 stick of unsalted butter. Then add 2 cups of powedered sugar. Use red and yellow food coloring to color the icing a nice orange.
Step 5: Frost the cupcakes and Enjoy!