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Pumpkin Cupcakes with Cream Cheese Icing

1/2 c. oil (or soft butter)
1/2 c. honey
2 eggs
1/3 c. water
1 c. cooked mashed pumpkin
1 c. whole wheat flour
1 c. white flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 c. chopped nuts
1/2 c. raisins

Beat honey and oil together with fork or spoon until well mixed. Add eggs and mix well. Add pumpkin and water and stir until thoroughly mixed. Combine dry ingredients in a separate bowl. Stir to blend. Add dry ingredients to pumpkin honey mixture and stir until moistened. Batter does not have to be totally smooth. Mix in nuts and raisins if desired. Preheat oven to 350 degrees. Put liners in muffin pans. Spoon batter into prepared pan. Bake for 20 to 25 minutes.

Peanut Butter Frosting:
1/2 c. peanut butter
5 tbsp. butter, softened
2 tbsp. honey
1-3 tbsp. milk

Blend butters together. Add honey. Stir in milk if needed.

Cream Cheese Frosting:
3 oz. cream cheese, softened
4 tbsp. butter, softened
1 tbsp. milk
1 tsp. vanilla
2 c. powdered sugar

Blend cheese and butter together. Add milk and vanilla. Beat until fluffy. Stir in sugar. Mix until smooth.

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