1. Pumpkin puree: Preheat oven to 350 degrees. Place the whole pumpkin, if it
aute 4-5 minutes. Add pumpkin puree and chicken broth and bring
Making Pumpkin Puree.
Cut your pumpkin in half and scoop out
edium to large sugar pumpkin carefully in half using a sharp or
large bowl, mix together pumpkin puree, eggs, oil, water and sugar
set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
ight. Set aside. Combine the pumpkin puree, buttermilk, and vanilla in a
ogether then proceed with the recipe using a stand mixer).
In
t a time, then add pumpkin puree and vanilla. Stir in flour
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
b>pumpkin pie spice into a bowl; whisk to combine.
Using a
in with baking liners.
Using an electric mixer, beat cream
3x9x2 inch baking pan (this recipe was tested with the Perfect
br>In a large bowl, using an electric mixer, beat the
eat in egg, pumpkin puree, maple syrup or extract (if using), and 4
r lightly grease muffin tins (recipe makes 24 full-sized or
If your maple syrup or pumpkin puree are colder than room temp
he milk coffee, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and
br>Whisk the pumpkin, cream, salt (omit if using canned stock), and
Make the pumpkin puree: Position a rack in the