Skip to main content

Fall Pumpkin Cupcakes

How to make 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.

How to make Fall Pumpkin Cupcakes

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.

How to make fall pumpkin cupcake

In another bowl, combine pumpkin, molasses and vanilla. 

How to make Fall Pumpkin Cupcakes

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. 

How to make Fall Pumpkin Cupcakes

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.

How to make Fall Pumpkin Cupcakes

Bon Appetite ~

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




Labels:

Comments

Post a Comment

Popular posts from this blog

How to Make Sand Plum Jelly

Wild Sand Plums & Friends When it’s a hundred plus degrees outside, in the late summer of Oklahoma, sand plums are best picked with friends. My sweet friend and I didn’t even notice the heat, as we talked about life and picked sand plums, one afternoon in August. Sand plums known commonly as Chickasaw plum, Cherokee plum, Florida sand plum, sand hill plum, or sand plum, is a North American species of plum-bearing tree. The back corner of The Morgan Farm has a wild sand plum thicket that were ripe for the picking. Making the Juice There are two parts to making sand plum jelly. Part one is turning the plums into a juice. You can freeze the juice until your ready to make jelly. Here are the steps: First, wash the plums with cold water, making sure to cover the plums completely with water. Add them to your pot. Boil on high temp until plums are soft and the skins pop. The water mixture will turn a red color when they are re...
Post a Comment
Read more

Glazed Rum Cake for Orion Fire Department Fundraiser

You don't have to look very far for heroes in NW Oklahoma. Each local, volunteer, fire department is packed full of them. I will never understand the passion these folks have for risking their lives to save others ... doing it all the best they can with what they got. 
Post a Comment
Read more

Easy Homemade Chicken Stock

Chicken noodle soup, chicken and dumplings, chicken pot pie: these are just a few things I use my homemade chicken stock in.  Making your own stalk is easier than you think, it’s healthier, bolder and making your own saves you a little in the pocket book. I usually make a big batch in the fall and freeze for the coming colder weather. Whenever, I have a recipe that calls for chicken stalk, I defrost and use. What You'll Need: 5 lbs. Chicken Leg Quarters 3 Large Yellow Onions (unpeeled & quartered) 6 Carrots (unpeeled & halved) 4 Celery Stalks (with leaves, cut into thirds 1 Large Head of Garlic (unpeeled cut in half crossways) 2 T. Kosher Salt 2 t. Black Whole Peppercorns 8 Quarts of Water 2 T. Parsley Flakes 1 T. Thyme Leaves 2 t. Dill Weed Ground Directions: Put parsley, thyme and dill weed into cheese cloth and tie. In a 16 to 20 oz. stock pot add all ingredients, including cheese cloth and simmer ...
Post a Comment
Read more