Pumpkin Cupcakes With Cream Cheese Frosting |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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These are so good and so pumpkiny. Perfect during the fall months! Ingredients:
4 eggs |
2 cups sugar |
2 cups flour |
1 1/2 teaspoons baking soda |
1 teaspoon baking powder |
1/2 teaspoon nutmeg |
2 cups mashed cooked pumpkin |
1/2 cup vegetable oil |
1/2 cup milk |
1/2 cup chopped pecans (optional) |
1/2 cup chopped dates (optional) |
8 ounces cream cheese |
1/4 cup butter (1/2 stick) |
1 lb powdered sugar |
1 teaspoon vanilla extract |
1 pinch salt |
3 tablespoons milk or 3 tablespoons cream |
Directions:
1. Beat eggs at medium speed with an electric blender until blended. Add sugar, flour, baking soda, baking powder, nutmeg, pumpkin, oil and milk. Stir in pecans and dates if desired.
2. Place paper baking cups in muffin pans, and lightly coat with cooking spray. Spoon batter into cups, filling them 3/4 full.
3. Bake at 350°F for 20 to 25 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.
4. Blend softened cheese and butter in mixer. Add sugar and vanilla. Beat in enough milk or cream to reach desired consistency. Frost each cooled muffin with a bit of frosting before serving.
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