It seems like the only time of the year I make anything with canned pumpkin is Thanksgiving.
This year was exceptional, too, since, in addition to a pumpkin cheesecake, I made pumpkin soup with apples, carrots and onions.
And then I was stuck with half a can of pumpkin puree.
Turns out, you can whip up a pretty nice cupcake with just half a cup of the pureed squash.
So if you’ve got some canned pumpkin to spare, here’s a great recipe to use those leftovers — after Thanksgiving and, really, all year long:
Adopted from The Neelys
1 c. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 stick butter, softened
1/2 c. sugar
1/2 c. canned pure pumpkin puree
1 1/2 tsp. pure vanilla extract
2 large eggs
Maple cream cheese frosting:
1 (8-ounce) block cream cheese
2 T. butter, at room temperature
2 T. pure maple syrup
2 c. powdered sugar
Chopped toasted pecans, for topping, optional
For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .
For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
Top the cupcakes with the frosting and chopped pecans, if you want.
Makes 12 cupcakes
This time of year, I love making and eating pumpkin desserts. So if you’ve stocked up on cans of pumpkin when they were on sale, you can be like me and make pumpkin mochi and pumpkin chocolate chip bread.
CAT: Do you deliver?
Hey Cat: … I’m seeing your passion for food … as a future business opportunity for you … then maybe you can quit your day job …
… you already have an established name for your business … The Cat Dish …
rayboyjr – Why? Isn’t her day job surfing, hiking and eating? 😉
Cat – Can you frost those with cookie butter?
Love cup cakes. Especially pumpkin!