Pumpkin Pie Cupcakes (from scratch)
Makes 24-30 cupcakes
2 2/3 cups all-purpose flour
2t baking soda
2t baking powder
1 cup sugar
1 cup packed light brown sugar
1 cup canola or vegetable oil
4 large eggs
800g pumpkin pieces (any type, or a small pumpkin that weighs that much)
1/4 cup butter
1/2 cup brown sugar
400g cream cheese (remember - only Philadelphia in New Zealand!)
3 1/4 cups icing sugar
Directions:Preheat the oven to 180°C. Line muffins tins with paper liners. In a medium bowl, sift together the flour, baking soda, and baking powder. In the bowl of an electric mixer, blend together the pumpkin pie filling, sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in two additions, mixing just until incorporated. Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely before frosting how desired.
Pumpkin Pie Filling (from scratch):
Preheat the oven to 190°C. Line a tray with sides with baking paper. If not using pumpkin pieces, then cut off the top of the pumpkin in a circle and quarter them from the top down. Then scoop out the seeds and tendrils. Cut the pumpkin into smaller pieces, either halves or thirds. Smear the inner surfaces of the pumpkin with the butter. Rub with brown sugar and spices and salt. Use your hands to make sure they well seasoned. Bake for 30 minutes, or until you can easily stab through the middle with a fork. Let stand and cool (or if you're impatient like me, just let it stand for a minute) then pull/cut the skin away from the flesh. Put the pumpkin pieces in a bowl and mash until very liquidy.
Cream Cheese Frosting:In a mixer, blend together the cream cheese and butter until smooth and creamy. Add the icing sugar gradually and continue mixing until well blended.