We grew Cinderella pumpkins this year and the processed pumpkin puree made from them was very watery. Phil had the great idea to use the puree to make cupcakes since the puree would be too wet for pie. He used a recipe he has for sweet potato cupcakes as the starting point. He topped them with cream cheese frosting and cinnamon salt roasted pecans.
Makes six large cupcakes or 12 regular cupcakes
Pumpkin Cupcakes
Ingredients
1 ½ C. Flour
1 tsp. Cinnamon
¼ tsp. Nutmeg
¼ tsp. Salt
1 tsp. Baking soda
1 tsp. Baking Powder
¾ C. Milk
2 tsp. Apple Cider Vinegar
⅓ C. Canola Oil
½ C. White Sugar
½ C. Brown Sugar
1 tsp. Vanilla
½ tsp. Almond Extract
1 C. or 8 oz. Pumpkin Puree (if using canned puree, you may need to increase milk an additional 1/4 C.)
Preparation
Preheat oven to 350°F.
Grease and flour cupcake tins or insert paper cupcake cups.
In a bowl, add flour, cinnamon, nutmeg, salt, baking soda, baking powder. Set aside.
In another bowl, whisk together milk, vinegar, and pumpkin puree. Add in sugars and extracts.
When oven is at temperature, add the dry ingredients into the wet ingredients and mix. Pour batter into cupcake pan and bake.
For regular cupcake tins, cook for 22-27 minutes.
For large cupcakes, cook for 30 to 35 minutes.
Test cupcakes, a toothpick interested into the center of a cupcake should come out clean, and take them out to cool.
Maple Cream Cheese Frosting
Ingredients
¼ C. Butter (half a stick)
½ C. Cream Cheese (4 oz.)
2 C. Powdered Sugar
2 tsp. Vanilla
3-4 TB Maple Syrup
1-2 TB Milk
Preparation
Mix butter and cream cheese in a stand mixer until smooth. Add maple syrup, vanilla, and milk. Slowly add in powdered sugar. Frost on cooled cupcakes.
Cinnamon Salt Roasted Pecans
Ingredients
½ C. Pecans
½ tsp. Cinnamon
¼ tsp. Salt
1 tsp. Olive Oil
Preparation
Mix olive oil with pecans.
Add in cinnamon and salt and stir.
Roast in air fryer at 300F for 7 minutes or until roasted.
Let cool, place on cupcakes as garnish.
