#35: When life hands you pumpkins, make pumpkin cupcakes.

Are there any kindergartners in America that have not visited a pumpkin patch this October? I know mine have for the past 3 years. The first two times, we had rotten pumpkins to throw away. It pained me to do that, but I did not know what else to do with them. Until I discovered what may be the best fall desert that every existed. Here it is! ENJOY!!!!!!!!!!!!

PUMPKIN CUPCAKES 

 Ingredients:

• 2 1/4 cups all-purpose flour, sift before measuring
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 2 eggs, beaten until frothy
• 1 cup mashed cooked or canned pumpkin
• 3/4 cup milk
• 3/4 cup chopped walnuts or pecans (optional)

Preparation:

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 20-25 minutes, or until a wooden toothpick or cake tester inserted in center comes out clean.

Browned Butter Icing

Ingredients

• 1/2 cup margarine or butter
•  4 cups sifted powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla

Directions

In a small saucepan heat margarine or butter over low heat until melted; continue heating until margarine or butter turns a delicate brown. Remove from heat; pour into small mixing bowl. Add powdered sugar, milk, and vanilla; beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding additional milk, if necessary, to make frosting of a spreading consistency. Makes enough to frost tops and sides of two 8- or 9-inch cake layers (12 servings).

To cook my pumpkin, I washed my pumpkin first. Then, cut the pumpkin in half and roasted it for an hour on 400 degrees. It also works with sweet potatoes!