OMG fall is already around the corner? Where has the time gone or am I the only one that feels this way? I am not complaining because I love fall and my wide selection of scarves I can finally wear again, but I also love my warm summer months, shorts, and everything ice-cream, though I will not lie to you I eat icecream year round, hot or cold, rain or shine its apart of my lifestyle. There could be a blizzard outside and I would still be sitting in a corner scarfing down a delicious icecream cone.
As for this recipe it is the perfect pumpkin treat and maple cream cheese frosting compliments the pumpkin cupcake so well, you can find that recipe along with marshmallow fondant under my recipes. As you can see in the image, you can top the cupcake with a cute little fondant pumpkin, or whatever your heart desires. This is a fun baking project to do by yourself, but if you have little children running around I am sure they would love to help especially the fondant part, its like play dough!
I personally make my own fondant using marshmallows because it taste better and is easier to work with in my opinion, but you can always purchase it at a store like Walmart or Michael’s in the baking section. I hope you enjoy this recipe both making it and eating it!
1 3/4 C. AP Flour
1t baking powder
1t baking soda
1/2t salt (I use kosher)
1 1/2t ground cinnamon
1t pumpkin pie spice
2/3 C. brown sugar
1C. pumpkin puree
1/2 C. veg. oil
1/3 C. milk
1t vanilla (or any extract you think would taste good)
preheat oven to 350
- Combine all your dry ingredients EXCEPT sugar in a bowl. set aside.
- In a medium bowl, whisk brown sugar and eggs together until combined. whisk in the pumpkin, oil, milk, and vanilla.
- combine the liquid ingredients into the dry and stir just until they are combined.
- pour or spoon batter into cupcake liners (this should make about 14 cupcakes), and bake for 17-18 minutes or until toothpick inserted comes out clean.