Sunday, September 21, 2014


My mom found this recipe a very very long time ago in the newspaper called Paul’s Pumpkin Bars. We've been making these delicious pumpkin bars for as long as I can remember. We have always followed the recipe as is and always in bar form. But for the baby shower I made them into cupcake form and tweaked the frosting in order for it to make piping easier and to ensure the frosting wouldn't slide off. 

Pumpkin Spice Cupcakes
4 Eggs
1 + 2/3 cup Granulated Sugar
1 (15 oz) can Pumpkin
1 cup Canola or Vegetable Oil
2 cups Flour
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1 teaspoon Nutmeg, freshly grated
1 teaspoon Salt
1 teaspoon Baking Soda

Using a mixer, combine eggs, sugar, pumpkin and oil. Beat until fluffy and smooth. In a separate bowl mix together flour, baking powder, baking soda, cinnamon and salt. Slowly add flour mixture into pumpkin mixture. Blend until smooth. Using a large cookie scoop or an ice cream scoop, fill each cupcake liner. Bake at 350 degrees F for 22 minutes or until a toothpick comes out clean. Let cool before frosting.

Cream Cheese Frosting
1 cup (2 sticks) Unsalted Butter, room temperature
1 (8 oz) package Cream Cheese, room temperature
2 Tablespoons Vanilla Extract
4 to 4 1/2 cups Powdered Sugar

Using a mixer, beat butter until smooth and creamy. Add cream cheese and vanilla. Mix until creamy. Add powder sugar one cup at a time until thoroughly mix in. Be sure to scrape down the sides of bowl. 

Happy Fall! 

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