Fall Pumpkin Cupcakes

It's fall at the Morgan Family Farm. Lots of preparations going on for the, soon approaching, winter months. My Billy is busy preparing the food plots for the deer and cattle. The hunters are coming. In-between baking and decorating, I've been helping My Billy herd the cattle up to the front of the farm.

Speaking of cattle, I would like to introduce to you our newest member of the Morgan Family Farm. Without further ado.....Boomerang.

Boomerang is a May Bull calf and has tons of promise, especially when you consider that he combines two of the hottest individuals in the Red Angus breed in his pedigree with Signature and Lois 7U. He will be roaming with the ladies in early spring. Go Boomerang, also know as Boomer. We might be Sooner fans.

Well that was a nice sidetrack, back to the recipe.

Here's How:

Ingredients

1 1/2 cup all purpose flour

1 1/2 t. pumpkin pie spice

1/2 t. cinnamon

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

1 cup pure pumpkin

2 Tbsp. molasses

2 t. pure vanilla extract

2 3/4 cup granulated sugar (3/4 cup for cupcakes)

2 large eggs

4 oz. cream cheese (room temp)

2 Tbsp. butter (room temp)

Directions for Cream Cheese Frosting

Beat cream cheese and butter until light and fluffy. Gradually beat in 2 cups of confectioner's sugar and 1 t. vanilla until light and fluffy. Makes 1 1/2 cups.

Directions for Pumpkin Cupcakes

Preheat oven 350 degrees.

In a medium bowl whisk the flour, the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt.

In another bowl, combine pumpkin, molasses and vanilla.

In a large bowl with electric mixer on medium speed, beat butter and sugar until light and fluffy. About 3 min. Reduce speed to low and beat in eggs, one at a time. Then alternately add flour and pumpkin mixture, beating until just combined.

Divide batter among muffin pan cups (heaping 1/4 c. each). Bake until toothpick inserted into center comes out clean. (about 25 to 30 minutes). Transfer to wire rack; cool completely before frosting.

Frost cupcakes with cream cheese frosting.

Pumpkin Toppers

To make pumpkin toppers use colored candy melts (orange and green).

Melt both colors in separate dishes. Dip pretzels into the orange and place on parchment paper. For the stems, dip sunflower seed into green candy melts. Attach with a toothpick and let cool. Then place on top of cupcakes.

Bon Appetite ~

The Queen Bee says, "Every day is a complete lifetime. Live it fully."

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