McGrath Pumpkin Patch
|McGrath Pumpkin Patch 2009|
|His first time violating a squash.|
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|
|McGrath Pumpkin Patch 2011|
|Still violating squash.|
|Sugar Pie Pumpkins are the best to bake for pies.|
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
- 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.|