4th Pumpkin Post in a row! I am on a roll.
If you are batty and do not like pumpkin than I think you might be in the wrong place.
I just heard on the radio that on Halloween the average kid consumes between 3,500-7,000 calories! Holy moley - that is sick! My daily calorie intake is usually less than 1,300 - so to me that is insanely ridiculous! I definitely went overboard on my calories yesterday seeing as I made these delicious cupcakes and had to eat 2 of them! So worth it!
I celebrated Halloween last weekend with a pirate themed mystery party. It was super fun. I looked like a pirate and sounded Irish/Scottish/Countryish...it was epic. People kept asking me if I was Johnny Depp or Jack Sparrow...um no...I am his distant cousin Sharktooth Brandy. Obviously.
Me and me handsome Sea Captain : )
My niece stuck with her plan B and dressed up like the Queen of hearts. Her costume turned out better than I thought it would...always happy when that happens. Amazing what you can do with some safety pins, and a glue gun! Now all we have to do is work on her posing skills : )
Today most kids look up to role models like Miley Cyrus, Justin Beiber, or any Disney show character. Personally I don't think it is good to have role models like that. How awesome it would be if we started giving our kids good role models to look up to that have strong Faith and love as their grounding characteristics? It would be saweet! Anyways, I need to go find these books again and give them to my niece to read.
Cupcakes. Oh yeah, that is what you are looking for. I have stalled long enough...I now present to you...PUMPKIN CUPCAKES!
barely adapted from Ina Garten
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)
Preheat the oven to 350 degrees. Spray a 12 count muffin pan or put cupcake liners into pan.
Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
Spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath toffee bits.
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1 teaspoon Maple Syrup
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple syrup and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.
Make these cupcakes, sit down with a cup of tea, and read a story about one of the Saints.
Pray that maybe you too could have the strength and courage to be a Saint!
Eat your heart out,