Pumpkinbutterscotchsnackingcupcakes Recipes

Steps:

• For the cakes: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Cut off the stem end from the pumpkin to create a flat surface. Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds. Lightly oil the pumpkin with the olive oil. Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour. Let cool for at least 10 minutes before scooping out the flesh. Transfer the pumpkin flesh to a food processor and puree until completely smooth. Measure out 2 cups of the puree. Reserve the remainder for another use.
• Lightly grease or line a 12-cup muffin tin. In a large bowl combine the pumpkin puree and eggs, and mix together. Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together. Add the flour and slowly beat it into the mixture.
• Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes. Allow to cool slightly before removing the cakes from the tin.
• For the glaze: In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly. Brush or drizzle the glaze onto the cakes.

Steps:

• For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
• In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
• In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
• Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
• For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
• Top the cupcakes with the frosting and chopped pecans.

Steps:

• Preheat oven to 375°F Lightly Butter nonstick muffin pan or line with paper baking cups.
• In large bowl, whisk egg. Whisk in brown sugar, Milk, Butter, corn syrup and vanilla. Sprinkle with flour, baking powder and salt and whisk until blended and smooth.
• Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted into centre cupcake comes out clean.
• Let cool in pan on rack for 10 minute Transfer to rack to cool completely.
• Icing: In bowl, using electric mixer, beat 2 tbsp of the butterscotch sauce with Butter until blended. Sift icing sugar into bowl and beat until smooth, adding as much of remaining butterscotch a little at a time as necessary to make icing smooth and spreadable. Spread over cooled cupcakes.
• Tips: If you don't have dark brown sugar, use light brown sugar and add 2 tsp (10 mL) fancy molasses.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in pumpkin. Pour into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack.

Steps:

• In a bowl, combine pudding mix, milk and spices; beat on medium speed for 30 seconds. Blend in pumpkin and whipped topping if desired. Refrigerate for 1 hour or overnight., In a medium saucepan, combine water, butter and salt; bring to a boil. Reduce heat to low; add flour all at once and stir until a smooth ball forms. Remove from the heat; add eggs, one at a time, beating well after each addition with an electric mixer. Continue beating until mixture is smooth and shiny. Drop by tablespoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 10 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown. Remove from the oven; turn oven off. Cut a slit halfway through each puff and return to the oven for 30 minutes with the oven door open. Cool on a wire rack. Just before serving, spoon about 1 tablespoon filling into each puff. Dust with confectioners' sugar and drizzle with melted chocolate.

Steps:

• Preheat oven to 350°F.
• Grease 12-cup Bundt pan.
• Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
• Microwave at additional 10-20 second intervals, stirring until smooth.
• Cool to room temperature.
• Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
• Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
• Stir in flour mixture.
• Spoon batter into prepared bundt pan.
• Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
• Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
• Sprinkle with powdered sugar if desired.

Steps:

• Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg in medium bowl.
• Set aside.
• In large bowl beat pumpkin, eggs, brown sugar and oil at medium speed for 3 minutes.
• Add dry ingredients.
• Stir in 1 cup walnuts and 1 cup morsels.
• Spoon about 1/2 cup batter into 24 greased or paper-lined muffin cups.
• Combine remaining walnuts and morsels in small bowl.
• Top each muffin with about 1 tablespoon of nut and morsel mix.
• Bake in preheated 350 degree oven for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
• Remove to wire rick and cool completely.
• Enjoy!