Friday, October 19, 2012

Pumpkin Cupcakes

Fall is the best season of all that I like... the weather not too hot or too cold and the beautiful leaves falling down being swept away by the cool chill wind and the wonderful smell of pumpkin pie baking in the kitchen or the aroma of the spices lingering around in your mouth after having a spiced pumpkin cake, pumpkin pie or whatever that uses the spice.  I just cant get enough of fall.  Thats why I went ahead to the store this morning and got me a can of Libby's Pumpkin. Came home right way and made me some mini cupcakes.

I can promise you that this is a non fail cupcake and also it does not require any beaters, which I always hate to clean once I have done the bakings.  To go with this wonderfully spiced pumpkin cupcake, you would for sure need Cream Cheese frosting with a sprinkle of cinnamon powder.  Well, thats said for now, here is the recipe so you can go try some for yourself or just give to your friends and neighbor :)


1 stick butter, melted and cooled
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon powder
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 pumpkin spice
1/2 can pumpkin puree


Preheat oven to 350 degrees.  Line a 12 cup muffin pan or mini muffin pan.

In a bowl, add sugar and brown sugar to the cooled melted butter. Whisk and add eggs and pumpkin. Whisk till smooth.

In another clean bowl, add the flour, spices and sift.  Stir in slowly into the wet mixture.  Combine all till smooth.  Pour into the baking liner half full.

Bake for about 20 minutes.  Cool and decorate with cream cheese frosting.


2 pkg cream cheese
1 stick butter
2 lb confectioner sugar
1 tbsp ground cinnamon
2 tsp vanilla extract

Using the mixer, blend the butter and cream cheese until well combine.
Gradually add the confectioner sugar until well mixed.
Finally mix in the vanilla and cinnamon powder.

Gumpaste pumpkins

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