This is actually a photo I took over the summer while we were in Baltimore. It’s of the clouds reflecting off of one of the buildings at the Maryland Institute College of Art. I thought it was really neat and artistic. I know it’s technically cheating since I didn’t take the photo today, but I did take it and it fits the subject matter pretty perfectly!
And now the real topic of today… Pumpkin Flavored Foods!
Here in New Orleans, in the middle of October, it has been in the mid-80’s during the day. However, national chains such as a certain coffee shop that shall remain nameless but that starts with an “S” and ends with a “tarbucks,” think that it’s Fall and that it should feel like Fall everywhere, so they have Fall-flavored beverages, like Pumpkin Spice Lattes. There are also lots of bakeries nowadays that have Pumpkin bread or Pumpkin Muffins, but when it’s 85-degrees outside, eating Pumpkin-flavored foods just doesn’t seem quite right.
That being said, I LOVE pumpkin-flavored things… one of my favorite things about the fall back when I was in high school was pumpkin bagels from Noah’s Bagels. And… since we had some cans of pumpkin in our pantry (don’t ask me why), I decided to look up some tasty pumpkin recipes and I made these Pumpkin Pie Cupcakes, originally from Self Magazine (December, 2009), I found them on Epicurious.
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/4 cup granulated sugar
- 2 tablespoons butter, softened
- 1 egg white
- 1/4 cup canned pumpkin puree
- 2 tablespoons skim milk
- 1 teaspoon vanilla extract, divided
- 8 mini muffin liners
- 2 tablespoons lowfat cream cheese, at room temperature
- 2 teaspoons trans-fat-free margarine
- 2 tablespoons confectioners’ sugar
- 2 tablespoons plain nonfat yogurt
Heat oven to 350 degrees. Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. Set aside. Mash granulated sugar and butter in another bowl until combined. Stir in egg white, then pumpkin, milk and 1/2 teaspoon vanilla. Add dry ingredients; stir until just combined. Pour into lined mini muffin cups to 3/4 full. Bake until cupcakes spring back to the touch, 10-15 minutes. Beat cream cheese, margarine and confectioners’ sugar in a bowl with a hand mixer until smooth. Add yogurt and remaining 1/2 teaspoon vanilla; beat until combined.When cupcakes cool, frost and (optional) garnish with lemon zest.