Fall is upon us, friends. We aren’t blogging much anymore. But we wanted to leave you with one of our favorite fall treats. I usually make them on a jelly roll pan, but the recipe also works for cupcakes. The recipe is tweaked from the Betty Crocker Cookbook Bridal Edition. Instead of the little drizzle of icing on top from the original recipe, I spread out one recipe of cream cheese frosting over the top. Sometimes I add raisins or craisins and walnuts, but they are great plain too! My daughter just recently requested these for her 5th birthday. And she was not disappointed.
4 large eggs
2 cups sugar
1 cup canola oil
1 15-oz. can pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 cup raisins or craisins (optional)
1/2 cup chopped walnuts (optional)
for Cream Cheese Frosting:
1 8-oz. package cream cheese, softened
1/4 cup butter
2-3 tsp. milk
1 tsp. vanilla
4 cups powdered sugar
1. Preheat oven to 350 degrees. Grease jelly roll pan (15.5” x 10.5” x 1”) or line one muffin pan with muffin papers.
2. Beat eggs, sugar, oil, and pumpkin in mixing bowl until smooth.
3. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves.
4. Stir in raisins and nuts if desired.
5. Bake 12-20 minutes for a jelly roll pan, until center is no longer gooey, but not overdone. For cupcakes, bake 12-16 minutes until toothpick inserted in center of one cupcake comes out clean.
6. Cool completely.
7. Make cream cheese frosting by beating together butter, vanilla, cream cheese until smooth. Then gradually add powdered sugar, 1 cup at a time.
8. Spread over bars or cupcakes.
9. Sprinkle with cinnamon and serve plain or top with pumpkin candy or candy corn!