Pumpkin Patch Cupcakes

Ingredients

  • Pinch of ground cloves
  • 1 cup pecans
  • 1 ½ cups all-purpose flour
  • ¾ cup vegetable oil
  • 4 large eggs
  • 2 seven ounce packages almond paste
  • Gel food color, orange, brown, and green
  • + 10 more ingredients
    • 1 sugar pumpkin, (about 1 ½ pounds), peeled and seeded
    • ½ cup Pumpkin Puree, or canned pumpkin puree
    • 1 ¼ cups sugar
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 teaspoons ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • Cream Cheese Frosting

1. Preheat oven to 350 degrees. Line two muffin tins with paper liners. Grate pumpkin in a food processor or on the large holes of a box grater (you should have about 2 1/2 cups). Transfer to a medium bowl, and add pumpkin puree and pecans. 2. In the bowl of a food processor fitted with the meta...

View full recipe at SpringPad

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