Monday, October 31, 2011

happy hallow's eve + some pumpkin ghosts

good morning pumpkins! happy halloween!

halloween snuck up like a bandit this year. it's about to be november and i have made exactly zero pumpkiny things.

so naturally i froke out, ate gobstoppers for breakfast, planted myself in the kitchen with loads of pumpkin, and stayed there until i made enough things to be satisfied.

are you already pumpkin-ed out? i hope not. it's about to get pumpkin crazy in this internet space.
i have gobstopper juice running through my bloodstream, bowls of pumpkin seeds waiting to be roasted, and a happy looking pumpkin on my porch.

i'm ready! let's get it on, halloween.

Simply Pumpkin Cupcakes with Cream Cheese Frosting
adapted from here

*this recipe is very versatile. you can bake it in a 10 inch bundt pan, 
a large rectangular cake pan, large or mini cupcakes. i made regular sized and mini cupcakes.

2 cups all purpose flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp cloves
1 cup sugar
1 cup light brown sugar
3/4 cup vegetable oil
1/2 cup applesauce
1 tsp vanilla 
2 cups pumpkin puree
4 eggs

preheat oven to 350. line cupcake pan or mini cupcake pan with papers. (or grease and flour bundt pan). sift together flour, baking powder, baking soda, salt, and spices. set aside. 
in a large bowl, combine sugars, oil, and applesauce. blend in vanilla and pumpkin. then, beat in eggs, one at a time, mixing after each addition. gradually stir in flour mixture. fill the cupcake liners until each is 3/4 full (or spread batter into prepared bundt pan). bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes for cupcakes. 

Cream Cheese Frosting
16 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups confectioners sugar
1 tsp vanilla

beat cream cheese and butter in a mixer fitted with paddle attachment. 
add sugar and vanilla and beat until smooth.