Pumpkin Cupcakes - Recipe

for the cupcakes:
1 1/2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. allspice
1 1/4 cups icing/confectioners sugar
1/2 cup vegetable oil
2 eggs, lightly beaten
1/2 cup milk
1 cup pumpkin puree (not pumpkin pie filling)

1. Preheat the oven to 350F. In a medium bowl, mix the dry ingredients. In a large bowl, beat the oil, eggs, and milk. Stir in the pumpkin puree. Combine the flour mixture into the pumpkin mixture, until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

For the frosting:
1 small tub ready made vanilla frosting
orange food coloring
orange shimmering sugar
large pretzel sticks
2. Mix a few drops at a time of orange food coloring into your tub of white frosting and mix well until desired color is reached. Frost each cupcake with a knife or spatula into a large rounded top. Gently roll the frosted part of the cupcake in a bowl or orange shimmering sugar to coat the frosting. Cut a pretzel stick into 6 pieces, each about 1" long. Press a pretzel piece into the center of each cupcake for a stem. Using a lollipop stick gently make impressions around the pumpkin to create the grooves. 

Makes approximately 6 cupcakes.

Pumpkin Pecan Halloween Cupcakes - Recipe

for the cupcakes:
1 1/2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. allspice
1 1/4 cups icing/confectioners sugar
1/2 cup vegetable oil
2 eggs, lightly beaten
1/2 cup milk
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup chopped pecans

1. Preheat the oven to 350F. In a medium bowl, mix the dry ingredients. In a large bowl, beat the oil, eggs, and milk. Stir in the pumpkin puree. Combine the flour mixture into the pumpkin mixture, until just combined. Fold in the pecans until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

For the frosting:
1 small tub ready made vanilla frosting
orange food coloring
black shimmering sugar
black, white, orange rolled fondant
assorted halloween cookie cutters

2. Mix a few drops at a time of orange food coloring into your tub of white frosting and mix well until desired color is reached. Frost each cupcake with a knife or spatula. Sprinkle the top of each cupcake with black shimmering sugar. Dust the countertop with cornstarch or icing sugar. Roll out 1-2 ounces of each color of fondant until about 1/4 of an inch thick. Cut out some pumpkins, bats and ghosts using cookie cutters and lay the shapes on top of your cupcakes.

Makes approximately 6 cupcakes.

Pumpkin, Ginger, Chili & Cilantro Muffins - Recipe

2 2/3 cup all-purpose flour
1/3 cup packed light brown sugar
1 tbsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 tsp. ground ginger
pinch of salt
1 egg, lightly beaten
1/2 pureed pumpkin (fresh or canned, not pumpkin pie filling)
3/4 cup fat-free milk
1/3 cup sunflower oil
3 tbsp. candied ginger, chopped
1 tbsp. chili, freshly minced
1 tbsp. fresh cilantro, roughly chopped
4 tbsp. pumpkin seeds

Preheat the oven to 350F. In a medium bowl, combine the dry ingredients (except for the seeds) with a spoon. In a large bowl, beat the egg, pumpkin, milk and oil with an electric mixer until well combined. Add the flour mixture to the pumpkin mixture, mixing until nearly combined. Fold in the candied ginger, chili, and cilantro do not over mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle each muffin top with a few pumpkin seeds. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins

Pumpkin, Currant & Ginger Cupcakes - Recipe

2 2/3 cup all-purpose flour
1/3 cup packed light brown sugar
1 tbsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 tsp. ground ginger
pinch of salt
1 egg, lightly beaten
1/2 pureed pumpkin (fresh or canned, not pumpkin pie filling)
3/4 cup fat-free milk
1/3 cup sunflower oil
3 tbsp. candied ginger, chopped
1/2 cup currants4 tbsp. pumpkin seeds

Preheat the oven to 350F. In a medium bowl, combine the dry ingredients (except for the seeds) with a spoon. In a large bowl, beat the egg, pumpkin, milk and oil with an electric mixer until well combined. Add the flour mixture to the pumpkin mixture, mixing until nearly combined. Fold in the candied ginger and currants, do not over mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle each muffin top with a few pumpkin seeds. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.


for the frosting:
1/4 cup cream cheese, softened
1/4 cup butter, softened
1/2 tsp. vanilla
1 1/2 cups icing sugar


2. In a medium bowl, beat the cream cheese and butter until smooth and creamy. Beat in the vanilla and icing sugar 1/2 cup at a time. Frost each cupcake and top with a pumpkin candy if desired. 


*You can find the pumpkin candies in a bag at some grocery stores, or if you live in Canada, you can usually find them in Bulk Barn this time of year.*


Makes approximately 12 cupcakes

Pumpkin Ginger Muffins - Recipe

Just in time for Canadian Thanksgiving... a few scrumptious pumpkin muffin recipes for you to try!

2 2/3 cup all-purpose flour
1/3 cup packed light brown sugar
1 tbsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 tsp. ground ginger
pinch of salt
1 egg, lightly beaten
1/2 pureed pumpkin (fresh or canned, not pumpkin pie filling)
3/4 cup fat-free milk
1/3 cup sunflower oil
3 tbsp. candied ginger, chopped
4 tbsp. pumpkin seeds

Preheat the oven to 350F. In a medium bowl, combine the dry ingredients (except for the seeds) with a spoon. In a large bowl, beat the egg, pumpkin, milk and oil with an electric mixer until well combined. Add the flour mixture to the pumpkin mixture, mixing until nearly combined. Fold in the candied ginger, do not over mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle each muffin top with a few pumpkin seeds. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins

Check back the rest of this week for a sweeter version of these muffins and a more savory, spicy version!