Just popping in while the turkey is in the oven to say "Happy Thanksgiving" and to share a yummy dessert recipe. I used to make a pumpkin roll with cream cheese filling every Thanksgiving, but last year my sister-in-law introduced me to these adorable cupcakes.
They taste virtually the same and are way easier to make - and then there is the cuteness factor!
Here's the recipe. It's from Taste of Home magazine.
2 cups sugar
3/4 cup canola oil
1 can (15 oz.) solid pack pumpkin
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter softened
2 cups confectioners sugar
1/2 teaspoon vanilla extract
Whole cloves for stems
Directions: In a large bowl, beat the sugar, oil, pumpkin and eggs until well blended. Combine the flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended.
Fill paper lined muffin cups two thirds full. Bake at 350 degrees for 18 - 22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat and cool to room temperature.
In a large bowl, cream the shortening, butter and confectioners sugar until light and fluffy. Beat in vanilla extract. Gradually add the cornstarch mixture and beat until smooth.
Use a sharp knife and cut a 1 inch circle 1 inch deep in the top of each cupcake. Carefully remove the tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. Add a whole clove for a pumpkin stem into the top of each cupcake.
Yield: 1 1/2 dozen.
Here's my dessert and coffee bar all set up. Just waiting for the apple pie and it will be complete!
Wishing you all a wonderful and blessed Thanksgiving today!
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