My baby boy Ewan completed his first year of being on October 8th. Pretty rad. We’ve had so much fun with him, and its only getting better. We had a little party for him on Saturday; with our friends and his friends. It was kind of fall/pumpkin themed, but not over the top. A few orange balloons and pumpkin cupcakes. Kids love balloons, seriously. For the favors I printed out a scarecrow colouring sheet and had little boxes of crayons for the kids to take home, and a balloon of course.
The cupcakes were a hit. Although a little more muffiny as I used whole wheat flour. Some of them I iced with store bought frosting, and made a scarecrow out of them. (What’s New Cupcake) The rest I baked in orange papers and iced with pumpkin cream cheese icing, and they were delicious. Of course, I forgot to take a photo of those ones….
2 cups all-purpose flour (I used whole wheat)
1 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup canned unsweetened pumpkin puree
1/2 cup whole milk (I used soy)
2 large eggs, lightly beaten
1/3 cup butter, softened ( I used Earth Balance)
For frosting (optional):
1 8-ounce package (224 grams) cream cheese, at room temperature
1.5 cups powdered sugar
1 tablespoon high quality vanilla extract
2 – 4 tablespoons pumpkin puree. (I used about 1 1/2 tbsp so it wasn’t too runny)
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line 12 muffin cups with paper liners. In a large mixing bowl, combine the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda) with a fork. In another bowl, beat together the liquid ingredients (pumpkin puree, whole milk, eggs, and butter) using a whisker. (This was weird-if I make them again, I will beat the butter first, then beat in the rest of the liquid ingredients) Add the liquid ingredients to the dry ingredients and mix well with a fork. Batter will be thick and a little spongy. Spoon batter into muffin tin, filling each cup almost to top. Bake for about 20 minutes, or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for about 20 minutes. Ice when fully cool. The frosted cupcakes keep well in the refrigerator for 2-3 days. Take them out of the fridge an hour before serving them. The non-frosted pumpkin cupcakes freeze well, and are easily thawed in the microwave.
I found the recipe on http://momgrind.com/ while I was searching for the pumpkin cupcake recipe to use for Ewan’s party. They were easy to make, handled my substitutions well and were yummy-I’d make them again for sure.