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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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My family always asks for these cupcakes once fall starts. We just love the flavors of cinnamon and clovesâthe shining starts in this dessert. Ingredients:
1-3/4 cups fresh or canned pumpkin |
3/4 cup sugar |
3/4 cup packed brown sugar |
1/2 cup unsweetened applesauce |
1/3 cup canola oil |
2 eggs |
2 egg whites |
2-2/3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
cinnamon-clove buttercream: |
1/4 cup butter, softened |
1/4 cup shortening |
1-3/4 cups confectioners' sugar |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1/2 cup finely chopped walnuts |
Directions:
1. In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended.
2. Fill foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, beat butter and shortening until fluffy. Add the confectionersâ sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with walnuts. Yield: 2 dozen.
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