Pumpkin Cupcakes

 

 

Ingredients

 

Paper baking cups

2 cups all-purpose flour

1/ 1/2 t baking soda

1 1/2 t ground cinnamon

3/4 t salt

1/2 t ground nutmeg

1/2 t ground ginger

1/2 t ground allspice

1/2 t ground cloves

1 15 oz can pumpkin puree

3/4 cup firmly packed brown sugar

3/4 cup granulated sugar

3 large eggs

3/4 cup vegetable oil

Maple cream cheese frosting

 

Preparation

 

Preheat oven 350. Place paper baking cups into miniature muffin pans. Combine flour and next 7 ingredients in a medium bowl. Combine pumpkin and next 4 ingredients in a large bowl. Add flour mixture to pumpkin mixture stirring just until moistened. Spool batter into cups, filling 2/3 full. Bake in batches 15 - 17 mins. Let cool in pans on wire racks 5 mins then remove from pans and let cool completely. Spread frosting.

 

 

Pumpkin Custard

 

Ingredients

1 15 oz can pumpkin
1 cup heavy whipping cream
1 14 oz can sweetened condensed milk
5 large eggs
2 t ground cinnamon
1/2 t ground cloves
1/2 t allspice
1 t vanilla extrace
1/4 t salt

Preparation

Combine all ingredients in a blender. Pour evenly into lightly greased custard cups and place in a roasting pan, adding hot water to depth of 1 inch. Bake at 350 for 30 - 40 mins or until custard is set. Transfer custard cups to a wire rack to cool completely. Refrigerate until ready to serve.

Cook time 30 mins

Prep time 3 mins