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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 36 |
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I Love pumpkin anything and these are cute and tasty! Ingredients:
1 cup flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
4 tablespoons softened butter |
2/3 cup granulated sugar |
1 large egg |
1/2 cup pumpkin puree, fresh mashed or canned |
1/3 cup milk |
frosting |
3 1/2 cups confectioners' sugar |
1 (8 ounce) package cream cheese |
1/2 cup butter, softened |
1 1/4 teaspoons vanilla extract |
optional - pecan half, pumpkin shaped gum drop, candy corn |
Directions:
1. Into a bowl sift together the flour, baking powder, soda, salt, and spices. In a mixing bowl, beat butter and sugar together. Add egg, beating well. Beat in pumpkin puree. Add dry ingredients, alternating with the milk, until well blended.
2. Line 2 mini muffin pans with 30 to 36 mini muffin liners. Fill each lined cup about 2/3 full. Bake at 350° for 15 to 20 minutes, or until cakes bounce back when lightly touched in the center.
3. To Make Frosting: In a medium bowl, combine confectioners' sugar, Cream cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth. Spread on cooled cupcakes. Add optional topping if desired.
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