2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 cup vegetable oil
1 1/4 cups sugar
1 teaspoon vanilla extract
1 cup canned pumpkin
Cream Cheese Frosting:
3 cups confectioners' sugar
1 8-ounce package cream cheese
4 tablespoons butter
1 teaspoon lemon juice
Yellow and red food coloring
Pretzel nuggets (stems)
Green gumdrops (leaves)
1. Heat the oven to 350º and line a 12-cup muffin tin with bake
cups. In a large mixing bowl, stir together the flour, baking
powder, cinnamon, nutmeg, ginger, and salt. Set the mixture aside.
2. In a separate mixing bowl, stir together the oil and sugar. Whisk
in the eggs and stir in the vanilla extract.
3. Pour the wet ingredients over the dry ingredients and gently stir
the mixture until well combined. Explain to your child that she
should stir only until she can no longer see any pockets or streaks
4. Stir the pumpkin into the batter until it is thoroughly combined.
Spoon the batter into the lined muffin tins. Bake for 20 minutes or
until a knife inserted in the middle of one cupcake comes out clean.
Let the cupcakes sit in the tin for 10 minutes and then remove to a
rack to cool thoroughly.
5. Meanwhile, make the Cream Cheese Frosting. In a medium-size
mixing bowl, beat together the confectioners' sugar, cream cheese,
butter, and lemon juice until smooth. Add about 12 drops of yellow
food coloring and 4 drops of red food coloring and beat until the
frosting turns orange.
6. For authentic-looking pumpkins, pipe on the frosting to resemble
a pumpkin's ridges. Fill a sealable plastic bag with frosting, snip
a small hole in the corner, and pipe curved lines over each cupcake.
(An easier option is simply to frost each cupcake orange and draw
ridges from top to bottom with a butter knife.) Use pretzel nuggets
for the pumpkin stems and cut flattened green gumdrops into leaves.
Makes 12 cupcakes