Don't you know this recipe really caught my eye!! I was very inspired by a new blogging friend at Mother Thyme. I think the frosting really puts these cupcakes way up over the top and of course the fresh roasted pumpkin puree as well. They are light and fluffy, just like a cupcake should be. I only altered a few things in the recipe because I only have and use organic ingredients in the kitchen. I also didn't have any coconut (which would be fabulous) so I substituted with golden raisins (which ended up fabulous) as well. I'm posting the recipe in its original format with the things that I altered highlighted in brown.
The recipe made 2 dozen cupcakes. Preheat oven to 350 degrees.
2 cups all-purpose flour (organic unbleached bread flour)
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
4 eggs at room temperature and lightly beaten
1 ½ cups sugar (¾ cups raw organic cane sugar)
1 cup vegetable oil (½ organic coconut oil, ½ sunflower oil)
1 cup fresh pumpkin puree
2 cups shredded carrots
½ cup sweetened coconut flakes (½ cup golden raisins)
Preheat oven at 350 degrees.
In a medium bowl stir together flour, baking powder, cinnamon and baking soda and set aside.
In a medium bowl blend eggs, sugar, oil and pumpkin puree. Add in flour mixture until well combined followed by shredded carrots and coconut flakes.
Pour in to lined cupcake tins ⅔ full. Bake for 18-20 minutes until cake tester comes out clean.
Cool on a wire rack.
Pumpkin Cream Cheese Frosting
8oz cream cheese, softened (I found some organic, yeah!)
½ cup (1 stick) butter, softened (organic unsalted)
½ cup fresh pumpkin puree
1 teaspoon cinnamon
4 to 4 ½ cup confectioners sugar
Using an electric mixer combined cream cheese, butter and pumpkin until creamy. Slowly add in confectioners sugar until all combined.
The recipe makes a huge amount of frosting, but it is soooo delicious we will put the rest in a quart mason jar and use it on more goodies!!
Hats Off to Mother Thyme! These were a huge hit with my Grandson!!