My favorite way to indulge in a slice of pumpkin bread is warmed, and smeared with softened cream cheese.
The blend of spicy, orange scented, pecan dotted cake and tangy cheese is amazing!
This recipe is that pumpkin bread transformed into cupcakes with a topping upgrade.
They're perfect for an office celebration, holiday party, your Thanksgiving meal, or just to accompany your morning coffee!
Ingredients
3/4 C. butter (room temperature)
2 C. sugar
4 eggs
2 Tbsp. molasses
1/2 C. orange juice concentrate
1 C. Grand Marnier
1/2 C. water
2 C. canned or cooked mashed pumpkin
3 1/3 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp.salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 1/2 tsp. vanilla extract
1 C. chopped pecans
Directions
Combine orange juice concentrate, Grand Marnier, and water. Shake well and set aside. Beat butter on medium speed until light and fluffy. Gradually add sugar. Cream well together. Add eggs one at a time, beating after each addition. Add molasses, orange juice, and mashed pumpkin.
Preheat oven to 350 degrees.
Combine flour and next 5 ingredients. Add to butter and sugar mixture, mixing just until blended. Stir in vanilla extract and pecans.
Line 30 muffin cups with paper liners. You can half this recipe if you want less cupcakes. Distribute batter evenly between all of the cups. Bake for about 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Lift each cupcake out and allow to cool completely on a wire rack. After they are cooled, frost with the following frosting:
Champagne Ginger Cream Cheese Frosting
Ingredients
1 1/2 sticks butter, softened
4 ounces cream cheese, softened
3 cups powdered sugar, sifted
2 tablespoons champagne
1 teaspoon fresh grated ginger
Directions
Cream butter and cream cheese with a mixer. Gradually add powdered sugar. Then champagne and ginger.
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