Pumpkin Spice Cupcakes

I am happy to join Sandi at Rose Chintz Cottage today for a new party she will host weekly, called Home.  

Home is a new party to share what you do to make your home the heart of your environment.   

One thing I try to do, is cook to the kid's taste.  They are not that easy to please on a weekly basis; as many mothers know and struggle with this.  But, this week I hit a home run, so to speak, with these cupcakes.  I was looking through a cookbook and one of my sons picked it up and said he would like it if I made something like this cupcake.  He thought it would taste good.  I made them and took it one step beyond the recipe by looking up a vintage recipe from the 1920's that made the cupcakes from scratch.   I have here two versions of the recipe a modern version that is semi-homemade and the original recipe that I have modified to make these cupcakes.

 

These cupcakes would make a nice treat for Trick-or-Treaters you know or just for your family at this time of the year.

Pumpkin Spice Cupcakes (Easy)

18 1/4 oz. pkg. of spice cake mix 

15 oz. can of pumpkin

3 eggs

1/3 cup oil 

1/3 cup of water

16 oz. container of cream cheese frosting

Combine cake mix, pumpkin, eggs, and oil in a large bowl.  Blend with an electric mixer on medium speed for two minutes.  Spoon batter into 24 paper-lined muffin cups, filling each 3/4's full.  Bake at 350 degrees for 18-22 minutes or until toothpick comes out clean.  Cool in pans for 10 minutes; remove and cool completely.  Spread cupcakes with frosting.

Yield: 2 dozen

Pumpkin Spice Cupcakes (from scratch)

2 cups plus 1 tbsp of all-purpose flour

2 tsp. cinnamon

1 tsp. ground cloves

1 tsp. allspice

1/2 tsp. nutmeg

1 tsp. baking soda

2 cups brown sugar, packed

3 eggs

1/3 cup of oil

1/3 cup of water

15 oz. can of pumpkin

16. oz. container of cream cheese frosting

In a large bowl mix flour, cinnamon, cloves, allspice, nutmeg, and baking soda then  set aside.  With an electric mixer cream brown sugar, oil, and water.  Add eggs in one at a time mixing well.  Add pumpkin and mix well.  Add dry ingredients to wet ingredients and blend on medium speed for 2 minutes or until batter is smooth.  Spoon batter into 18 paper-lined muffin cups, filling each 3/4's full.  Bake at 350 degrees for 22 minutes or until toothpick comes out clean.  Cool in pans for 10 minutes; remove and cool completely.  Spread cupcakes with frosting.

Yield: 18

In both recipes I just used ready-made frosting.  Most things I like to make from scratch to eliminate as many preservatives as I can.  So, did the kids appreciate them?  I hear this is their new favorite cupcake and they are ready for me to make another batch already.  Cooking for the children and getting this kind of reaction is one thing that makes my Home.   

Enjoy!

Sherry

I will link this to: 

Home at Rose Chintz Cottage

Foodie Friday at Rattlebridge Farm

On the Menu Monday at Stonegable 
Rooted in Thyme Simple and Sweet Fridays
Wow Us Wednesday at Savvy Southern Style
A Pinteresting Party  at Tutus & Tea Parties