Pumpkin Cupcakes FTW!

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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.

Pumpkin Cupcakes with Cream Cheese frosting.

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.  ;)