Have pumpkin will bake!
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.
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)
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.