Want to know how to speed up your life? Have a child. It's like putting life into fast forward. Want to know how to make it go even faster? Have a second one. Right now life is moving so fast I can barely keep up. It feels like just last week that I was bringing home our new baby daughter . But it has been almost four months. Maternity leave ended this week, and I headed in to work fairly convinced that they would send me home, chuckling that I had gotten the date wrong. It can't possible be October. I'm still hangin' out in August!
I decided I needed to cook something to get me in the fall spirit. Nothing says October like pumpkin. And anything with Nutella in it just has to be good. It was a yummy combo, and definitely helped me catch up to the current season!
Cupcake batter:
2 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/3 teaspoon salt
1 14.5 oz can of plain pumpkin3/4 Cup vegetable oil
3/4 Cup sugar
3/4 Cup brown sugar loosely packed
3 Tablespoons milk
2 eggs
Frosting:
6 oz. cream cheese
1/2 Cup Nutella
1/4-1/2 Cup powdered sugar
For the cupcakes:
Preheat oven to 350 degrees. Grease muffin tins or line with paper baking cups. In a medium bowl, mix pumpkin, oil, sugar, eggs and milk. In a separate bowl mix flour, baking soda, pumpkin pie spice, and salt. Fold dry ingredients into wet ingredients until mixed. Spoon batter into cupcake pan. For a special treat you can add a teaspoon of Nutella to the center of each cupcake and cover with a little more batter. Place in the oven and bake for 22-24 minutes. Yields 18-24 cupcakes.
Mix together cream cheese and Nutella with an electric mixer. Slowly add powdered sugar until frosting reaches your desired consistency. Wait for cupcakes to completely cool before frosting.
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