In Our Grandmothers' Kitchens

I don’t participate in the current craze for pumpkin-spice EVERYTHING. Still, I like to make something new every fall that involves pumpkin. This fall it was some simple cupcakes: moist and tasty, easy to share with a crowd.

I like them with cream-cheese frosting, but the icing is up to you. In fact, you may choose to eschew frosting altogether and call them pumpkin muffins.

I made them this past week on television, along with my beloved broccoli soup. The combination made a perfect simple supper the next evening.

Pumpkin Cupcakes

Ingredients:

3/4 cup canola oil
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1-1/2 cups flour
1 cup pumpkin puree
1/2 cup coconut
1/2 cup raisins

Instructions:

Preheat the oven to 350 degrees. Line 16 muffin tins with paper liners. (You may end up with slightly more or fewer cupcakes.)

Mix the oil and sugar in a large bowl. Add the eggs 1 at a time, beating well after each egg. Beat in the vanilla, followed by the baking powder, the baking soda, and the spices. Stir in the flour, followed by the pumpkin, the coconut, and the raisins.

Spoon the batter into the prepared tins. Bake until the cakes tests done, about 20 to 25 minutes. Frost with your favorite frosting (or not!). Makes about 16 cupcakes.

And now the videos:

Tinky Makes Broccoli Soup

Tinky Makes Pumpkin Cupcakes

Tags: Fall Recipes, Pumpkin, pumpkin cake, Pumpkin Cupcakes, Tinky on TV

This entry was posted on Monday, October 15th, 2018 at 4:00 am and is filed under Autumn, Cakes, Pies, and Pastry, Pumpkins and Squash. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.