Finally back on track with Test Kitchen Thursdays!
Once it starts to feel like fall there's nothing like baking with pumpkin (for me anyway). Once again I was suckered into purchasing the newest Taste of Home Fall Baking Magazine at the check out stand. My husband said he has no problem with this as long as I actually bake some of the yummy looking recipes. (my mom on the other hand is a complete enabler - but I love the Christmas magazine you gave me :) - thank mom!) So, this works perfectly with trying out new recipes to blog about (and potentially find something good for the 2012 Iowa State Fair).
These cupcakes remind me a lot of my absolute favorite cupcakes growing up - those chocolate ones with the cream cheese filling and chocolate chips. Wow - mom made the best ones. Same principal just pumpkin cake with cream cheese filling. I did experiment with the recipe and added those little caramel bits to a few cupcakes - so worth the experiment.
Without further ado - the recipe:
Yield: 2 dozen
1 can (15 oz) solid pack pumpkin
2 Cups sugar
1 Cup canola oil
2 Cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon (I used my vietnamese cinnamon - yum)
1 teaspoon baking soda
1/2 teaspoon salt
1 pkg (8 oz) cream cheese, softened
1/3 Cup sugar
Caramel chips (optional)
|Batter and Filling|