 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
These delicious little morsels were featured as part of an Open House Buffet for 12 that was in a December 1985 issue of Bon Appetit. Serve with fresh fruit and berries. Leftovers are great for breakfast the next day! Ingredients:
1 cup canned solid-pack pumpkin |
1/4 cup unsalted butter, melted (1/2 stick) |
1/3 cup orange juice |
2 eggs, room temperature |
1 2/3 cups all-purpose flour |
1 1/2 cups sugar |
1 teaspoon baking soda |
3/4 teaspoon salt |
1/2 teaspoon grated nutmeg |
1/2 teaspoon cinnamon |
powdered sugar |
Directions:
1. Preheat oven to 375 degrees.
2. Line 48 miniature muffin cups with paper liners.
3. Using electric mixer, beat pumpkin,butter,juice and eggs until smooth.
4. Add remaining ingredients except powdered sugar and beat until smooth, stopping to scrape down sides of bowl.
5. Spoon 1 tablespoon batter into each paper liner.
6. Bake until tester inserted in center of cupcake comes out clean, about 10 minutes.
7. Cool completely in pans.
8. Sprinkle with powdered sugar and serve.
|
|