by Laura
Today I found a great recipe for pumpkin cupcakes – very moist and of course, seasonally appropriate. Credit goes to Epicurious:
Bake sale ready!
- 1 cup self-rising flour
- 2/3 cup light brown sugar, packed
- 1 large egg
- 1/2 cup canned pumpkin
- 1/3 cup vegetable oil
- 1/3 cup sour cream
- 2 tsp. pumpkin pie spice
- 1.5 tsp. vanilla extract
Preheat the oven to 350 degrees. Mix together all the dry ingredients in a large bowl. Whisk together the wet ingredients in a smaller bowl before blending everything together. Spoon into mini cupcake pans – makes 2 dozen. Cook for 15 minutes. Let cool before icing.
I crushed some ginger snaps and sprinkled them on top before putting the cupcakes in the oven. However, the online recipe suggests adding chopped bits of crystalized ginger. It also includes instructions for making your own cream cheese icing, but the thought of mixing together that much unhealthfulness with my own two hands was daunting. So I bought the store-made kind with high fructose corn syrup instead (smart!), and added candy corn for good measure. I would suggest going easy on the icing - my taste tester agreed that the cupcake itself has enough going on to keep you happy.
Laura
Harold
