The change of weather put me in a baking mood, so I looked in my pantry and found some canned pumpkin, I knew right then and there that cupcakes were on the horizon! A while back I bought a Tall cupcake pan from Wilton, and I only used it once, WHY?? Because they are sinfully big!! I mean it's like 2 1/2, cupcakes in one! So I don't call them cupcakes, they are mini cakes, and they are meant to split with someone otherwise you will feel real guilty!!!
In an effort to try to make them a little more healthy (ha ha!) I altered the recipe a little. Actually, I think they taste even better!!
Keep in mind, you can put these in smaller pans and not use the substitutions I used.
INGREDIENTS
In an effort to try to make them a little more healthy (ha ha!) I altered the recipe a little. Actually, I think they taste even better!! Keep in mind, you can put these in smaller pans and not use the substitutions I used.INGREDIENTS
*4 eggs
*2 cups of sugar ( I used Splenda)
*3/4 cup canola oil
* 1 can (15oz) pumpkin
* 2 cups of flour ( I used whole wheat pastry flour)
* 2 t. baking soda
* 1 t.salt
* 1 t. baking powder
* 2 Tbl. pumpkin pie spice
* 1 Tbl. cinnamon
Take the wet ingredient's and combine in a mixing bowl, and beat till just mixed. Combine dry ingredients into pumpkin mixture and beat till all incorporated. Fill sprayed muffin cups 3/4 full. Bake at 350 18-22 minutes. My tall pans took about 30 min. Cool on rack.
FILLING
This could be a regular cream cheese frosting, with butter and confectioners sugar, but in my effort to make them healthier I just took a container of Mascapone cold out of the frig in a bowl, put some Splenda in it, to sweeten it up, a couple of shots of real maple syrup, and cinnamon, all to taste. However sweet you want it!!
Finally, take a small knife and cut a small circle deep on the top... stuff the cream filling inside and all over the top, and put the little cut out back on top, and sprinkle with cinnamon!
