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!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Wow, I have to try this recipe! 🙂
Hi, my name is Kety, blogger of http://lericettedellakety.blogspot.it .
I’m Italian and almost all the recipes I show on my blog are from Tuscanian cuisine .
Come and visit “my kitchen”, if you want you can subscribe as a follower! 🙂
See you soon… 🙂
Thanks Stelle!
mmm! these look delicious!
Thanks Christa!!
Thanks Jenren!!
Valli, You’re very welcome!
I love the filling in these comforting morsels. Excellent recipe thank you!
Wow those look great!!!!!!
holy cow, those cupcakes are a work of art! Almost too pretty to eat! Perfect fall treat!
If you need anyone else to share with give me a call:) They look divine!!!
Maryann, I’m sure you’ll think of something good to whip up!
V, Stop by, I’ll wrap one up for you!
Lori Lynn,pumpkin mousse! can’t wait to see your post!
J, I don’t see why not!
I’m going to be making my pumpkin mousse, usually served with whipped cream, but I might steal your Mascarpone idea.
I love the height of the cakes, and you plate too.
Yummy do these look good! Did you save me one?
I have a can of pumpkin in my cupboard too. hmmm…
These look excellent, I bet I could make them wheat free and they would be good, too.