High Cotton Food Styling & Photography
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup softened butter
1 1/3 cups brown sugar
1 cup mashed cooked or canned pumpkin
3/4 cup 2 percent low-fat milk
3/4 cup chopped walnuts or pecans
Maple Cream Cheese Frosting:
1/4 cup butter
1 (8-ounce) package cream cheese, room temperature
3 cups confectioners’ sugar
1/2 cup maple syrup
2 teaspoons vanilla extract
1. Preheat oven to 375F. Insert paper liners into 24 muffin cups.
2. Sift together flour, baking powder, baking soda, salt and cinnamon. Cream butter and sugar until light and fluffy. Beat in eggs. Blend in mashed pumpkin. Stir in flour mixture alternately with milk, blending after each addition. Stir in nuts.
3. Spoon batter into muffin cups, filling cups about two-thirds full. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Frost with cream cheese frosting.
4. To make the frosting, combine all ingredients in large mixing bowl and beat until smooth. Yield: 24 cupcakes.