Pumpkin Bliss Cupcakes
It's hard to believe that Thanksgiving is only a week away! When I was younger someone once told me that when you get older, time flies and unfortunately it's true. I cannot believe that another year has already passed, but when I was in elementary school time seemed to stand still. I was always waiting for the next holiday break or summer recess. Now it's here and I'm not ready!
If your family isn't afraid to break away from the typical holiday traditions, or you like to offer a variety of desserts on Thanksgiving, then make these next week. This recipe is so old that it came from the canceled-now-rebooted Domino Magazine. The paper is covered in stains and everyone knows that's a sure sign a recipe is delicious.
- 3 c. flour
- 1 T. plus 1 t. pumpkin pie spice
- 2t. baking soda
- 1 t. salt
- 3 c. Sugar
- 1 (15 oz) can pumpkin puree
- 4 large eggs
- 1 c. vegetable oil
- 3/4 c. orange juice
Preheat oven to 350. Line muffin pans with liners or spray with baking spray. Sift together flour, spice, soda and salt. In large bowl, combine sugar, pumpkin and eggs. Whisk until smooth. Whisk in the oil and orange juice until smooth. Add flour mixture and fold together until incorporated. Do not over-mix. Bake 18 minutes and frost with cream cheese frosting.
CREAM CHEESE FROSTING
- 8 oz. shortening, butter flavor
- 16 oz. cream cheese, cold
- 1 T. vanilla
- 5 c. confectioner's sugar, more depending on stiffness
Remove the cream cheese from the refrigerator right before you're ready to make the frosting. Cut the cream cheese into cubes. Cream shortening and cream cheese until combined. Don't over-beat or you'll lose your chance at piping the frosting into pretty peaks. Add vanilla and beat. Add powdered sugar one cup at a time until the desired thickness and sweetness has been reached.