Gingered Pumpkin Cupcakes
1 Package Gingerbread Mix (ours is gluten free)
1/8 cup canola oil
1/4 cup molasses
1/4 cup water
1/3 cup Roasted Pumpkin Puree
1/2 cup pepitas
Cream cheese frosting
Mix the first 6 ingredients well. Pour into greased cupcake tins to the 1/2 way mark. Make a well in each with a spoon. Add a tablespoon cream cheese frosting to each. Top with another heaping tablespoon the cup cake batter. Make sure you can't see the frosting from the top. Sprinkle each cup cake with pepitas. Bake in a preheated oven at 350 f for about 30 minutes or until a cake tester comes out clean. Makes 6 to 12 cupcakes depending on your pan size.
Gingered Pumpkin Cupcakes with a cream cheese surprise
Pumpkin, both savory and sweet:
Pumpkin cheesecake with Gingerbread Crust
Pumpkin and Pecan Biscuits
Sweet or Spicy Roasted Pumpkin Seeds
What you've shared:
Kathryn Seal • these sounds fab and I shall try tomorrow!!
Photo Credit: Julie Cecchini
in Gluten Free, The dish on Desert, Vivacious Ideas for Veggies | Permalink
It's starting to be cold outside... Cant wait to have an oven again :)
Reply 19 October 2011 at 04:45 AM
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