Pumpkin!

For last night's DTAT (Don't Throw it Away Thursday), I decided to try a recipe for Pumpkin Cupcakes. It was very easy and the cupcakes were delicious and ADORABLE. I don't have a regular muffin pan so I used a mini muffin pan. Sometimes I like the minis better anyway because I can eat two or three without feeling guilty. In the case of Pumpkin Cupcakes I think it also added to their cuteness factor. Before you see the picture, I have to say that photographing food is a very difficult task. Flash on, flash off, how close up do you want to get, pretty plate or pan??? The photos never do the food justice, use your imagination whenever possible.

Here's the recipe:

Pumpkin Cupcakes with Cream Cheese Frosting

 

1 (18.5) box yellow cake mix

(plus ingredients called for in the mix directions)

½ tsp. pumpkin pie spice

1 (15 oz.) can pumpkin puree (or make your own)

1 (8 oz.) bars cream cheese, room temperature

2 cups confectioners’ sugar

1/2 tsp. vanilla

candy to decorate

 

Heat oven to 350º/325º for mini muffins.  Line two 12-cup muffin tins with paper liners or grease/spray mini muffin tins.  Prepare cake mix as directed but with the following change:  add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.  Divide the batter among the muffin tins and bake until a toothpick inserted into the center of cupcake comes out clean, 18-22 minutes for regular muffins 15-18 minutes at 325º for mini muffins.  Let cool.  

Using a mixer, beat the cream cheese and sugar until creamy. Add vanilla and beat until incorporated.  Once cupcakes are completely cooled, spread cream cheese frosting on the cupcakes and top each with a piece of candy corn or fall decorations.

For my regular readers who are wondering about my Farmers' Market experience this past Wednesday, I didn't make it. I ended up in Raleigh with my new boss and then had to chauffer Cameron to the airport. Tomorrow is the regular market day and it's probably best to go on a Saturday anyway because there is a better farm/farmer turnout. In my pumpkin cupcakes I used canned pumpkin, but I am eager to pick up a couple of pumpkins at the market tomorrow morning and make my own pumpkin puree to use in pumpkin pancakes Sunday. I will be sure to post my Farmers' Market experience as well as the pancake recipe. Have a great weekend everyone!