Pumpkin Cakes with Chocolate Sunflower Seed Almond Butter Frosting

Halloween is almost here and I realized that I had yet to bake anything with pumpkin!  As a huge pumpkin fan, I found that to be unacceptable.  I quickly righted this wrong and whipped up a batch of these lovelies.

If you have a Halloween themed party coming up or you just feel like getting in your kitchen and baking, then these have your name all over it.  

1 3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup dark brown sugar
2 large eggs
1 cup pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
1/3 cup milk (any kind)
1 teaspoon vanilla extract
1/2 cup chocolate chips (or chopped nuts)

1/2 cup butter, softened
1 cup Chocolate Sunflower Seed Almond Butter
2 cups confectioners' sugar
3 tablespoons of milk (as needed)

Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.

Make the cupcakes: In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon and nutmeg together until combined. Set aside.

In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over mix the batter. Fold in the chocolate chips.

Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the frosting: Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

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