Pumpkin Spice Crazy Cake with Maple Frosting

 

Thanksgiving came yesterday and it was a blur this last week since we celebrate DD’s birthday the Sunday before Thanksgiving.  The little “turkey” arrived on a Thanksgiving but we want her to have her own special day until she is all grown up, then she will get cake with the family and get to plan her own celebration.

Kid Friendly

Piped

Cruising

A few notes about the recipe:

I originally tried this recipe with homemade pumpkin but the cupcakes really stuck to the paper, no one complained they were too busy smacking their lips.  I think that fresh is generally best but the water content varies, so if you use fresh puree be prepared to cook the cupcakes longer, mine took 30 minutes of baking total.  The next time I made them I used canned PUMPKIN PUREE not PUMPKIN PIE filling and the texture is normal, meaning you can get all of the cupcake out of the paper, which is good because you’ll want to eat every bite if you love pumpkin like I do.  My local store did not have pumpkin puree, only the pie filling until just before Thanksgiving.  The can is pretty large, so if you don’t have a particular use, like making another batch of cupcakes, you can freeze the pumpkin in 1/4 Cup increments so you can quickly make them later.  In our house we love pumpkin smoothies made with coconut vanilla ice cream and bit of pumpkin pie spice

Ingredients List

Cake

1 1/2 Cups all-purpose flour
1 Cups white sugar
1/2 Teaspoon salt
1 Teaspoon baking soda

1/3 Cup vegetable oil

1 Tablespoon Apple Cider Vinegar

1 Teaspoon Vanilla extract  

1 Cup Water 

1/4 Cup Pumpkin Puree

1 Teaspoon Pumpkin Pie Spice or (1/2 Teaspoon Cinnamon, 1/8 Teaspoon Nutmeg, 1/8 Teaspoon Ginger , 1/8 Teaspoon Cloves and 1/8 Teaspoon Allspice)

Frosting

1/2 Cup shortening
2 Cups Powdered Sugar
1 teaspoon Salt
2 teaspoons Vanilla extract
2 Tablespoons Pure Maple Syrup
1-2  Tablespoon Coconut Milk

Instructions

1. Sift flour, sugar, salt, and soda together.
2. Mix in the Pumpkin Pie Spice.
3. Mix in the Pumpkin Puree.
4. Mix in water, oil, vinegar and vanilla extract.
5. Scoop batter into cupcake paper lined pan.
6. Bake immediately at 350 for 20 minutes, or until tooth pick inserted comes out clean.
7. While baking, mix frosting ingredients together until you reach the spreading consistency you like.
8. When cool, frost cupcakes.

Yield 12 Cupcakes