Pumpkin Cupcakes

One of my favorite money saving things to do, is roast our jack'o'lanterns from Halloween. It's a perfect way to stock up on pumpkin puree, for the winter. Since we only carve our pumpkins a day before Halloween, I'm not worried about them being un usable. Plus, it's way cheaper than buying canned pumpkin from the store. This year our pumpkins yielded 9C of pumpkin, which is equal to about 5 or so cans of pumpkin.

The most common thing I use pumpkin in is baking, so I thought cupcakes would be a nice change up to muffins, or quick bread. These were SO good. So soft and moist. Sweet, with nice subtle spices and pumpkin flavor. The honey butter frosting added a nice almost savory touch to them. The kids totally went nuts over these. Usually they aren't very big cinnamon and clove fans, but were too good for them to resist.


Pumpkin Cupcakes
printable version

1 egg
2 c. flour
1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 c. sour cream
1 can pumpkin (enough for 1 pie)

frosting:
1/2 c. butter, room temperature
1/4 c. honey
1/4 c. powdered sugar
1/4 tsp. cinnamon


Line muffin tin with liners. Mix all dry ingredients together. Mix egg with butter, pumpkin and sour cream. Add dry ingredients to pumpkin mixture, mixing just to combine.Bake at 350 degrees for 40 minutes. Meanwhile, in a small bowl mix together the butter, honey, powdered sugar and cinnamon, until smooth. Let muffins cool completely before frosting. Sprinkle with toasted pumpkin seeds, if desired.

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