By Judyrae Kruse Herald Columnist
With Halloween only a week away and Thanksgiving coming up fast, it’s obviously pumpkin time, which means it’s also time to explore some new pumpkin recipes.
Which is why we have two potential dandies on today’s agenda, both courtesy of the folks at Spice Islands.
The first is a cupcake, with all the flavors of pumpkin pie that’s dolled up with an orange frosting.
The second is a pumpkin twist on the old cupcake-size cheesecakes that were usually topped with cherry pie filling. Remember those?
Here’s the how-to for both sweet treats:
Pumpkin cupcakes with orange cream cheese frosting
4eggs, slightly beaten
3/4cup vegetable oil
1can (15 ounces) pumpkin
2teaspoons baking powder
1teaspoon baking soda
3/4 teaspoon ground cloves
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
Orange cream cheese frosting (recipe follows)
To make the cupcakes, in a large mixing bowl, blend together the eggs, oil, sugar and pumpkin; set aside. In a separate bowl, stir together the flour, baking powder, cinnamon, baking soda, cloves, ginger, nutmeg and salt; add to pumpkin mixture and beat until well blended.
Pour batter into muffin tins lined with paper baking cups. Fill about 2/3 full. Bake in preheated 350-degree oven for 30 minutes or until center springs back when touched. Cool 30 minutes, then spread with orange cream cheese frosting.
Orange cream cheese frosting
1package (8 ounces) cream cheese, softened
3tablespoons butter or margarine, softened
1tablespoon orange juice
2teaspoons vanilla extract
1 1/2 teaspoons dried orange peel
4cups powdered sugar
In a medium measuring bowl, beat together the cream cheese and butter or margarine until fluffy. Add the orange juice, vanilla, orange peel and powdered sugar and beat until smooth. Smooth over cooled cupcakes.
Mini pumpkin cheesecakes
18 paper baking cups (2 1/2) inch
18 gingersnap cookies
12 ounces cream cheese, softened
1teaspoon pumpkin pie spice
1cup canned pumpkin
1/3 cup light corn syrup
Preheat oven to 325 degrees. Line 18 muffin cups with paper baking cups. Place 1 gingersnap in each. In a medium mixing bowl, beat cream cheese, sugar, cornstarch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
Pour filling into liners, dividing evenly. Bake to 30 to 35 minutes, until just set. Chill for 1 hour. Garnish as desired. Makes 18 cheesecakes.