 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
From Domino mag. Very Blissful not to mention sinful! Ingredients:
3 cups all-purpose flour |
1 tablespoon pumpkin pie spice |
1 teaspoon pumpkin pie spice |
2 teaspoons baking soda |
1 teaspoon salt |
3 cups sugar |
1 (15 ounce) can pumpkin puree |
4 large eggs |
1 cup vegetable oil |
3/4 cup orange juice |
4 ounces unsalted butter, at room temperature |
8 ounces philadelphia cream cheese, at room temperature |
1 tablespoon pure madagascar bourbon vanilla (we use and recommend nielsen-massey) |
5 cups sifted confectioners' sugar |
Directions:
1. Preheat oven to 350°. Line the muffin pans with liners or spray them with baking spray. Sift together the flour, spice, baking soda and salt. In a large bowl, combine the sugar, pumpkin and eggs, and whisk until smooth. Whisk in the oil and the orange juice until the batter is smooth. Add the flour-spice mix to the pumpkin mixture and fold together until well incorporated, but do not overmix. Bake 20–25 minutes. Frost with cream cheese frosting.
2. Cream the butter and cream cheese together until light and fluffy. Add the vanilla and beat. Add 1 cup of sifted powdered sugar at a time and continue to beat frosting for about 5 minutes.
|
|