"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Wednesday, September 30, 2009

Pumpkin Mini-Muffins or Cake

This is a Fall must have for us. These mini muffins quickly disappear from the kitchen and please the palate. If you like pumpkin flavored goodies in the fall this is a must try for you! I got this recipe from my friend Lynnette when we lived in Connecticut several years ago, while Jack was in graduate school. Our kids took these to preschool for their snack to share and they were a hit there too. Lynnette has changed her recipe since giving it to me. The one posted here is the version I have always cooked, but I did check Lynnette's blog right before posting this and noticed that she has made a change in her recipe. She uses one cup of packed brown sugar and one cup white; everything else is the same.

Happy Fall Baking!

Pumpkin Mini -Muffins or Cake

2 cup granulated sugar or (1 cup white sugar/1 cup brown sugar)
4 eggs
¾ cup vegetable oil
2 cups canned pumpkin (15 ounce can)

In a separate bowl, stir together, then mix in:
2 cups flour (9 ounces)
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground cloves
½ teaspoon ginger

For muffins: line mini-muffin tins with muffin papers. Fill each cup about ¾ full with batter. Bake at 350 for 12 to 15 minutes. Remove from pans, cool completely and then frost with cream cheese frosting.

For Bundt Cake: Pour into greased bundt pan, bake about 45 to 50 minutes at 350 degrees. Cool in pan for 5 minutes before inverting onto cooling rack. Frost or not.

For Cake: Pour batter into greased 9 x 13 inch pan and spread evenly. Bake 30 to 40 minutes in preheated 350 degree oven. Test center with toothpick to ensure center isn’t undercooked. Cool completely before frosting.
(* I also noticed that Lynnette had used a chocolate drizzle frosting with this cake in her picture. Chocolate? Can't go wrong there!)

Cream Cheese Frosting:
8 ounce cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla
4 (or more) cups powdered sugar
1 teaspoon milk (if needed)

Beat on high speed of mixer until smooth and glossy. Add milk or more powdered sugar to achieve desired consistency.

**I have now tried it with both chocolate and cream cheese frosting and I cast my vote for the cream cheese frosting by far.

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