Serving wholesome baked items without preservatives is a must these days. Making your baked goods from whole foods using organic vegetables and fruits is always best. Begin your pumpkin recipe by preparing the pumpkin ahead of time.
• First of all preheat oven to 350 degrees.
• Wash your pumpkin thoroughly. Next cut in half and remove the fiber and seeds (save your seeds to roast).
• Bake face down on a baking sheet to roast until the flesh is tender. Approximately 45 to 60 minutes.
• Simply scrape the soft flesh into your food processor or blender, and puree. You could also just mash with your hand mixer or a fork. Freeze any leftover pureed pumpkin for another pumpkin recipe.
Now you are ready to follow my simple Pumpkin Cupcakes Recipe.
Pumpkin Cupcakes Recipe
1/2 cup butter
1 cup firmly packed brown sugar
1/2 cup white sugar
1 large cage free egg
1 cup mashed roasted pumpkin
1/4 teaspoon baking soda
1/3 cup fresh buttermilk
2 cups unbleached flour divided
1 tablespoon baking powder
1 teaspoon sea salt
11/2 teaspoons ground cinnamon
1 cup chopped pecans
1 whole nutmeg grated (optional)
Combine butter and sugars beating well. Add your free range egg and the mashed pumpkin and set aside.
Dissolve the soda and the sea salt in the buttermilk. Stir well and set aside.
Measure 1 3/4 cups of the flour, baking powder, cinnamon.
Alternatively add flour mixture and buttermilk mixture to the creamed mixture starting and ending with the flour mixture. Dredge the pecans in the remaining 1/4 cup of flour and fold in.
Line your cupcake tin with papers and fill 3/4 full. Bake at 350 degrees for 20 minutes. Insert a wooden pick to test. They are done when it comes out clean. Cool. These are moist enough to eat alone but can be frosted with my Soft Cream Cheese Frosting.
Soft Cream Cheese Frosting
1/4 cup butter
4 oz cream cheese softened
2 teaspoons vanilla extract
Approx 1 lb of Powdered Sugar
Cream butter and cream cheese together. Add the vanilla extract. Add 2/3 of the powdered sugar and keep adding until the frosting peaks softly but will still slide off a spoon.
When frosting, heap your spoon with frosting and let it slide off in the center of the top of your pumpkin cupcake. Help it to peak softly while still seeing the outer edges of your cupcakes.
Copyright Jeanne Baney 2010