Wednesday, November 17, 2010

A very, very, very good and yummy recipe.......

I grew pumpkins for the first time this year.  More as an experiment than anything else.  Anyhow, they were a great success and I have numerous small pumpkins sitting on my deck.  So the other day I cooked up a couple of them.  So now I had some pumpkin puree to do something with.  On Wednesday I decided to make some pumpkin cupcakes and they were really good.   


Here is the recipe:

Pumpkin Cake/Cupcakes

Ingredients:

2 cups white sugar
1 1/4 cup vegetable oil  I used 3/4 cup vegetable oil and 1/2 cup apple sauce
1 tsp vanilla extract
2 cups pureed pumpkin or canned pumpkin
4 eggs
2 cups plain/all purpose flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon (I used pumpkin pie spice)
1 cup chopped walnuts (optional)

Directions:

Preheat oven to 350 degrees F.  Grease and flour a 12" x 18" pan.  Sift together the flour, baking powder, baking soda, salt and cinnamon.  Set aside.

In a large bowl combine sugar and oil.  Blend in vanilla and pumpkin, then beat in eggs one at a time.  Gradually beat in flour mixture.  Stir in nuts.  Spread batter into prepared 12" x 18" pan. 

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool.

This will also make 24 cupcakes.  I baked them at 350 degrees F for around 25 minutes.

I iced them with cream cheese icing.

Cream Cheese Icing:

1/2 cup butter
8oz cream cheese
2 - 3 cups powdered/icing sugar
1 tsp vanilla extract

With an electric mixer, mix the butter and cream cheese together until very smooth.  Add the vanilla extract and slowly add the powdered sugar, until well mixed.

This is enough icing to ice 24 cupcakes or a sheet cake.

I sprinkled pumpkin pie spice on top of the icing.


They are so moist.  I kept them in the fridge because of the cream cheese icing.
This recipe is a keeper!

16 comments:

Out Back said...

Oh yum, will definitely try this one out.

Thank you for sharing the recipe Gill.

JohnD said...

I love your recipes - so "homely"! I planted pumkin seeds this year and none came up - bad spring weather - so I planted some more and now I have about 7 sprouts from the mound.

Remeber to post some images of your 'snow fences' and, later on, some of real snow!

What do you do in winter when you are housebound by snow? I think I'd get 'cabin fever' being so used to wide open spaces!

~Kim at Golden Pines~ said...

Hello Gill!! I'm catching up on your blog and have to say that I agree with you about "facial hair." I don't like it either--I also have to say that I am jealous that you got your Christmas cards all done. I've tried to include a little note each year, but like you, I also noticed that I'm not getting a "quick update" from several I would love an update from. But I'm terrible getting my cards out. Maybe this year it'll be by New Year's...It was last year...

Anyway, THANK YOU for this recipe! I was looking at pumpkin recipes last night and wanted a good one for my office on Friday, I'll give this one a try and let you know!

Enjoy your Wednesday!!

Valerie said...

Those cakes look positively scrumptious. I've never tasted pumpkin let alone cook one. Looks as if I've missed something.

LizBeth said...

You just can't beat pumpkin and cream cheese, unless . . . . . . . . . you like pumpkin milkshakes, No baking!!!!! But if you're past fifty, I recommend lactase tabs. LOL Beautiful cupcakes!! I'm hungry.

Liz, The Repubic

Valerie said...

Hopping back to respond to your comment on mine.

Here is a site that might interest you concerning parchment craft: http://parchment-craft.card-making-world.com/

I worked with Pergamano tools etc. There are plenty of sites under that name. Email me if you want more info.

Tracey McBride ~ Frugal Luxuries™ said...

These look scrumptious Gill!!! Oh...fresh pumpkin pack from your own garden pumpkins...frugal luxury in the extreme!!! I'm a bit apprehensive at trying this recipe as I would probably...greedily...eat the entire batch (that would NOT be conducive to my waist~whittling goals ;)! Perhaps I can make them as a gift?!!! That would limit me to only one. :)
Thank you so much for sharing.
Warmly,
Tracey
x0x

ROZ said...

Those cakes look so delicious! If you're growing squash next year, I suggest sweet dumpling squash. I used to have a garden and those squashes were not only tasty, but they were pretty, too.

Kim said...

I still have pumpkin puree in the freezer from last year - I have been using the cheating method. I bought 99 cent spice cake mix and cream cheese icing at No frills. I add 2 cups of pumpkin puree and 1 egg to the cake mix and bake, then ice - so yummy! I make it in an 11x13 glass pan and Ds takes a pc to school each day in a tupperware.

Karine said...

I love all things pumpkin, from soup, to cupcakes, cookies and breads. Thanks for sharing the recipe with us!!!

John Gray jgsheffield@hotmail.com said...

will be making these too, next week!!!!
thanks gill
x

The Witch said...

Sounds like one I'll be trying soon.
I love pumpkin in pancakes too.
I only got two small pumpkins this year so next year I'm planning on more compost and not having the plants so crowded together while growing.

Scrappy quilter said...

Oh my now those do look yummie!! Hugs

Denise said...

They look delicious. Thanks for the recipes.

peppylady (Dora) said...

Once you ask me your I live. I live in far North in Idaho panhandle. A little over a half hour drive to British Columbia.

I grew pumpkins a few years ago and gave them to my Grand Niece and Nephew to make Jack a lanterns out of them.

Your recipe sure sounds great.

Coffee is on.

Tyka said...

eventho i dont like to eat any cake but chocolate cake (and cheese cake, sometimes), but this pumpkin cupcake looks yummy! and the cream... !!

(^_^) i'm blogrolling you, Gill. is that ok?

tyka
http://dizzywife.wordpress.com