Pumpkin Cupcakes

3 Oct

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I have a friend from Texas who doesn’t like pumpkin pie.  WHAAAAT?  How can you not like pumpkin pie?  When I asked her how she could be American, she answered, “sweetie, I’m not American, I’m Texan.”  Fair point.  Anyway, I guess if you’re from anywhere besides Texas you’ll love these.  And even if you are from Texas, maybe you’ll be able to find a place in your heart for these little cakes –  adapted from a Martha Stewart recipe.

It took all I had while I was making these not to just eat the batter right out of the bowl.  It tasted just like pumpkin pie.  And when you top them off with cream cheese frosting?  It’s almost enough deliciouness to kill you.  Om nom nom.

PUMPKIN CUPCAKES (makes about 24)

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) non-dairy margarine, melted and cooled
  • 4 large eggs-worth of Ener-G egg replacer
  • 1 can (15 ounces) pumpkin puree

Preheat oven to 350̊F.  Basically, just mix together all wet ingredients (except the pumpkin).  Then add the dry ingredients, then the pumpkin, mixing just until it’s all incorporated.  Bake for maybe 20 minutes or so, until they pass the toothpick test.  Top off with some cream cheese frosting and you’re good to go.


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