I love baking with pumpkin. I love pumpkin bread. They sell these delicious little pumpkin sandwich cookies at the grocery that I buy sparingly but also love. I’ve been looking for some more pumpkin awesomeness. I looked at chocolate chip pumpkin bread and pumpkin muffins and pumpkin cookies but the other day this recipe from the Joy of Baking came across my screen and I was all in.
Are you kidding?
Yes, I’ll make that. So, on a rainy fall evening the girlies and I set to baking in the kitchen.
And this is what we created.
Mine aren’t so pretty. That’s pretty much a given around here, but the slight tartness of the icing against the sweetness of the cupcake was divine.
I will note, I skipped the nine thousand pounds of powdered sugar in this recipe. I’ve found that most cream cheese icing recipes call for WAY more sugar than we’d care for so I add small amounts and taste as I go. I think I used 3/4c of powdered sugar instead of the recommended 1.5 cups. Your mileage may vary, of course, but give it a taste before you commit.
I’m having one of these suckers with a glass of milk for breakfast tomorrow. Maybe I’ll threw in some fruit if I’m filling healthy. ;)