Now, I'm definitely a summer baby. I love warm days, sundresses, and flip-flops. There's a part of me that gets a little depressed every fall when the days grow shorter and the frost is always days away. However, as I have aged, I've definitely developed an appreciation for Northeast falls and all of its flavors. As soon as the leaves start to change, I want to start eating pumpkin and I don't want to stop until I'm the color of an Ommpa Loompa!
On a completely unrelated topic (but will make sense to you in a minute), I've previously mentioned my dislike for a particular semi-homemade television "chef" whose made millions by combining Campbell's soup and pre-cooked rice and selling it to the American public as a healthy dinner! But for some reason, when it's party time, Sandra Lee keeps appearing in my kitchen! Bitch.
For our recent Halloween party, I wanted to include my obsession with pumpkin into the menu and the only recipe I could come up with included the use of a pre-made cake mix. Whatever. If Betty Crocker perfected a recipe, why should I mess with it? I wasn't sure if this recipe would really work until I made the batter. I tried a little taste before putting the cupcakes into the oven. And my head exploded because it was so fucking good! Just from tasting the batter!
Make these. Now.
Pumpkin Cupcakes!
Ingredients
1 1/2 c canned pumpkin
2 cups vanilla cake mix
1/2 c milk, at room temperature
1/4 c vegetable oil
2 eggs, at room temperature
2 teaspoons pumpkin pie spice
Method
1. Preheat the oven to 350 degrees F. Line cupcake molds with paper liners. Set aside.
2. In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice.
3. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes.
4. Using a small ice cream scoop, fill the prepared molds with the batter.
5. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes.
6. Transfer to a wire rack to cool completely before frosting, about 20 minutes.
1. Preheat the oven to 350 degrees F. Line cupcake molds with paper liners. Set aside.
2. In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice.
3. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes.
4. Using a small ice cream scoop, fill the prepared molds with the batter.
5. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes.
6. Transfer to a wire rack to cool completely before frosting, about 20 minutes.
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