Third Annual Picking Pumpkins and Pumpkin Cupcake Recipe

 McGrath Pumpkin Patch

McGrath Pumpkin Patch 2009

His first time violating a squash. 

Lance and I didn't get to have a honeymoon right after our Spring wedding in 2009. So on my Fall Break when I was teaching in Arizona, we decided to go on our honeymoon in Malibu, California.  On our first trip to Ventura, we passed this pumpkin patch and I asked Lance to pull on over because I wanted a pumpkin to take back to Arizona. 

A couple of pumpkins later and a pumpkin spice latte, I remember Lance saying "You know, it would really be nice to work here and live next to the ocean."

McGrath Pumpkin Patch 2010

 Now look at us here in 2010. Not only does he have a beard. But we had moved to Ventura six months prior to the pumpkin patch.  Again, he took me out for a Pumpkin Spice Latte and my pick of some pumpkins. 

McGrath Pumpkin Patch 2011

    Now look at us...thank goodness he lost the beard but he traded it for the hair. Looking at these photos, I haven't changed much but Lance has gone through a transformation. 

Still violating squash. 

Sugar Pie Pumpkins are the best to bake for pies. 

The day we went this year was nearly 90* so instead of a pumpkin spice latte, Lance took me to 711 for a cold slurpee. (What can I say, he is a keeper!)
 So in the "Harvest" spirit, I thought I would share one of Lance's favorite pumpkin recipes. I cut this one out of magazine years ago and unsure of which publication. But it is used lots and has the stains on the page to prove it. May I also add that using fresh pumpkin puree gives it the real "pumpkin" taste that we prefer over the canned pumpkin puree. 

 Pumpkin Cupcakes with Cream Cheese Frosting


-1 box of yellow cake mix (plus ingredients called for on the box)
-1/2 teaspoon pumpkin pie spice
-1 15 oz. can pumpkin puree or 2 cups of                   fresh pumpkin puree
- 2 8oz. bars of cream cheese, at room                        
                 temperature
               - 2 cups of confectioners sugar
               - Candy Corn for decoration
*Instead of making your own cream cheese frosting, you can just by the pre-made to save time. If you do, skip buying the cream cheese and confectioners sugar. 




Heat the oven to 350*F. Line muffin tins with paper liners. Prepare the cake mix as directed but instead of the water that is called for on the box, substitute the can of puree or two cups of fresh puree. Add the pumpkin pie spice.


Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool. 


Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. If you want a arm workout skip the mixer and let your arms burn as you beat the heck out of the cream cheese. Or skip this whole step by purchasing a jar of pre-made cream cheese frosting. 


Spread on the cupcakes and top each with a piece of candy corn. 

Sending some llama love your way from McGrath Pumpkin Patch. 

 Hoping everyone has a wonderful Halloween! Don't forget to sign up for my Halloween Apron Giveaway!