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Pumpkin Cupcakes with Cinnamon Frosting

pumpkin cupcakeToday I made pumpkin cupcakes with cinnamon frosting.  This was an idea that came from the need to make a dessert very fast and with ingredients I already had at home.  I had a box of Simply Organic Carrot Cake Mix, some leftover lemon cheesecake frosting, and a container of pre-made vanilla frosting. 

The Simply Organic Carrot Cake Mix arrived in the mail last week.  Companies often send me products to sample.  I tell them that I am happy to try the products but if I don’t like them, I will not tell anyone about them.  Many products have appeared on our front steps and have never made it into my recipes, writings or favorite product lists.

I have to admit, I didn’t know that Simpy Organic has  a line of gfree mixes.  I am familiar with their fabulous herbs and spices that I frequently purchase.  But after trying this Carrot Cake Mix (that I used for the pumpkin muffins), I can’t wait to try their other products.  They also sent me Banana Bread Mix and Cocoa Cayenne Cupcake Mix.  I’ll report back in when I try them both and I’m going to order the other mixes – they sound phenomenal!

On the Simply Organic Carrot Cake Mix box they list a recipe for pumpkin cake.  I followed the directions and made the cake into cupcakes.  The recipe made 12 regular sized muffins and 12 mini-muffins.  They turned out super-moist and very flavorful.  We ate all the mini-muffins and the regular cupcakes were frosted and will be taken to a party tomorrow.   

Pumpkin Cupcakes
1 box Simply Organic Carrot Cake Mix
2 large eggs
1/2 cup water
3/4 cup canned pumpkin

Preheat oven to 350.  Place paper cupcake liners in tins for 16 cupcakes. 
Empty mix into large mixing bowl.  Add the eggs, water and pumpkin and stir until mixture is evenly moist.  Pour into cupcake holders, approximately 3/4 full.  These do not rise much during baking.  If filling more, bake longer.
Bake for 20-25 minutes or until a toothpick inserted into cupcake comes out clean.  Remove from pan and cool on baking rack.  Once cool, frost or freeze.

Cinnamon Frosting
1 container gfree vanilla frosting (Pillsbury has gfree versions)
         You could also use my cheesecake frosting for this
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice

Mix all together with hand-beaters on low speed.  Once combined, put in a pastry bag and decorate cupcakes.  Or just spread frosting on cupcakes with a knife.  The frosting will keep well in a covered container in the refrigerator for a week.  You can freeze the cupcakes once cooled and frost them when ready to serve.

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