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Archive for November, 2014

Orange-Ginger Pumpkin Cupcakes

Have pumpkin will bake!orange ginger pumpkin cupcakes

I love pumpkin.  I could eat pumpkin puree straight from the can.  I love pumpkin as a vegetable, as in buy the gourd and stew it, bake it, stuff it, whatever.  Anything you put pumpkin into is bound to please me.

Pumpkin is almost a miracle food.  It’s packed with beta carotine and fiber and low in calories.  If you can stand the texture, throw it into a smoothie with greek yogurt and you have a complete meal.

Thanks to Pinterest, I learned the magic of pumpkin as a baking ingredient.  Take any (and I mean ANY) packaged baking mix, add a can of pumpkin puree, stir it up, toss it into a pan and bake.  It’s the 2-ingredient miracle.

Want the most amazing carrot cake you’ll ever eat?  Add a can ofpumpkin to a box of super moist carrot cake, add a cup of shredded fresh carrots and a smidge (1-2 tsp) of pumpkin pie spice.  Bake until done (20-30 minutes at 350 degrees, depending on the shape, type and depth of your pan) and top with cream cheese frosting.

Want healthier brownies?  Mix sugar free brownie mix with a can of pumpkin.

Easy pumpkin spice cake?  Yes…yellow or spice cake mix and a can of pumpkin.

So go shopping in the cake aisle and let your imagination run.

libbys pumpkin orange moist deluxe cake mixsweetgingerbits

Orange-Ginger Pumpkin Cupcakes

1 box Orange Supreme Moist Deluxe Cake Mix
1 can pumpkin puree (not pie filling)
1 Tbsp grated fresh ginger root
1 tsp ground ginger
1/4 cup Penzey’s sweet ginger bits (optional)

Stir together until well blended.  Fill cupcake liners 1/2 full (I used regular cupcake liners in a muffin pan, and a large cookie scoop to fill.)

Bake at 350 deg. oven 15 minutes or until a cake tester inserted in the center comes out clean.

Let sit in the pans 5 minutes, then turn out and put on a wire rack to cool completely before frosting.

Cream Cheese Frosting

1/2 stick (1/4 cup) Butter, softened
3 oz cream cheese
1 tsp Penzeys pure orange extract
1 box confectioner’s sugar (10x)

penzeys extracts

Cream the butter and cream cheese in a large bowl on high speed for a few seconds until smooth.  Add the orange extract and pulse to blend.  Add the sugar 1/4 at a time, mixing well after each addition.  This will be a stiff frosting.

Pipe or spread the frosting onto the cupcakes.  Sprinkle with dried orange peel and/or sweet ginger bits to garnish.

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