Last weekend there were some delicious parsnip cakes topped with cream cheese frosting at O's school auction. I was inspired to re-create them for my book club. But then realized the parsnips from our winter share would arrive the day after I hosted. So instead, I repurposed the pumpkin muffins I recently shared and made them frosted bite-size cupcakes. Delish!
1 3/4 cups Flour
1 1/4 cups Sugar
1 Tablespoon Baking Powder
1/4 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Ginger
1/2 teaspoon allspice
1/8 teaspoon Cloves
1 cup Pureed Pumpkin (either canned or directions below)
1/2 cup Soy Milk
1/2 cup Vegetable Oil
2 T Molasses
Sift together all the dry ingredients and set aside. in another bowl whisk together the remaining wet ingredients. pour wet mixture into dry and combine with a fork until just mixed. do not over mix or your muffins will suffer in texture. pour batter into muffin cups about 2/3 full and bake for 18 - 20 minutes at 400 F. these muffins are a little chewy when they are hot so allow to cool completely before eating.
For your own puree, cut open pumpkin, remove seeds, slice and bake 45 minutes at 350 degrees until soft. With a spoon scoop off pulp and blend in a food processor or blender. Can be separated and frozen for other uses.
I made 24 mini muffins and frosted them with cream cheese frosting and topped with a dried cranberry.
For the frosting:
4 oz Cream Cheese, at room temperature
4 T Unsalted Butter, at room temperature
3/4 cups Confectioners’ Sugar, sifted
1 t Lemon zest, freshly grated
1⁄2 t Lemon juice
1 t Vanilla Extract
Blend cream cheese and butter with hand mixer. Add confectioners sugar until well blended and then add lemon zest, lemon juice and vanilla extract.