Are you sick of pumpkin recipes yet? Apparently I'm not. Right now my friend Jacob must be thinking, "Where's the chocolate?" I had actually planned a couple of savory, non-pumpkin recipes for this week, but then I wanted to bring a sweet to round out the pizza at an event for journalists I helped organize. So I went with the seasonal favorite, pumpkin. And who can say no to caramel cream cheese frosting? The cupcakes were a big hit, and people asked permission to take home the last few. Granted, of course.
This recipe from Tracey's Culinary Adventures produces a light and moist cupcake, slightly sweet and nicely spiced. I thought it needed very little frosting, less than you see here. The caramel flavor doesn't really come across in the frosting, so I would skip making the caramel and just go with a plain cream cheese frosting recipe. Now, what should I make with the other half a can of pumpkin?
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For the recipe, please visit Tracey's Culinary Adventures.
If your cupcake papers are a little smaller like mine are, you'll get about 20 cupcakes. The baking time remains the same, but check them for doneness at around 20 minutes instead of 25.