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Nov 22 2011

Last minute Thanksgiving recipe

We’re only a couple days away from Thanksgiving and I’m sure most of you have been planning your menus for weeks. Scouring the web for all sorts of goodies and new recipes to try out. While searching for a new recipe to try this year, I came across this recipe for pumpkin cupcakes. Pumpkin pie is already an all time favorite of mine and now these are on that same list. I hope all of you enjoy the recipe.

It’s super simple and of course, delicious. Especially if you add the chopped toasted pecans.

 

Ingredients:

• 1 cup all-purpose flour

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon allspice

• 1/2 teaspoon nutmeg

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• kosher salt

• 1 stick butter, softened

• 1/2 cup sugar

• 1/2 cup canned pure pumpkin puree

• 1 1/2 teaspoons pure vanilla extract

• 2 large eggs

 

Maple Cream Cheese Frosting:

• 1 (8 oz) block cream cheese

• 2 tablespoons butter, at room temperature

• 2 tablespoons pure maple syrup

• 2 cups powdered sugar

• chopped toasted pecans, for topping

 

Directions:

For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.

In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.

In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.

Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.

For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.

Top the cupcakes with the frosting and chopped pecans. ENJOY!

 

(photo by honey &  jam)

 

The post Last minute Thanksgiving recipe appeared first on Smitten on Paper.

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