Here's another Fall recipe that uses Pure Pumpkin Puree. I don't think I can ever have enough Pumpkin recipes when Fall arrives. We have an annual October Block Party on our Cul de Sac and I try to find new recipes to make every year. We have amazing cooks and Bakers on our street and I come away with great recipes too.
Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Icing
Here's what you'll need:
Preheat the oven to 375 degrees.
2 - Muffin Tins with 12 wells. Lined or brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. If lined, I recommend spraying the liners with Cooking Spray.
2 1/2 C Flour
3 tsp Pumpkin Pie Spice
1/2 tsp Baking Powder
1/2 tsp Baking Soda
8 TBS Butter, room temperature.
3/4 C Granulated Sugar
1/3 C Brown Sugar
2 Large Eggs
1/2 C Whole Milk
1/4 C Sweetened Condensed Milk
1 C Pure Pumpkin
1 recipe of Cream Cheese Icing, recipe to follow.
In a medium bowl, sift together:
Pumpkin Pie Spice
In a medium bowl:
Sweetened Condensed Milk
In a large Mixing Bowl with an electric hand mixer or a Stand Mixer with a Paddle Attachment:
Beat for 3 minutes.
Eggs, one at a time.
The bowl of wet ingredients.
The bowl of dry ingredients.
Divide the batter among the 24 wells.
Bake 20 - 25 minutes.
A toothpick in the venter should come out clean.
Remove pan to a rack to cool completely.
Frost them with the Cream Cheese Icing.
Pumpkin Cream Cheese Icing:
4 C Confectioner's Sugar
1 tsp Cinnamon
1/4 tsp Ground Nutmeg
12 oz. Cream Cheese, room temperature
8 TBS Butter, room temperature
1/3 C Pure Pumpkin
In a Stand Mixer with a Paddle Attachment:
Beat until combined and creamy smooth.
Beat until well combined.
Mix slowly just until incorporated.
Peace in the Kitchen!