Pumpkin Cupcakes for Two…or One

by Heather on October 30, 2012

You guys.  You’d think I would have learned my lesson with making pumpkin stuff around here, right?

Apparently not.  Apparently I jumped on the pumpkin train a little late and now I’m trying my hardest to make up for it.  Only there’s just me to eat it all – which would be fine if I didn’t care about fitting into all of my jeans this winter.  But I do.  So I’ve resorted to this: making small batches or small quantity recipes for just me, myself and I. Which should, you know, explain the title.  Normal couples would make this recipe and each person would have one cupcake.  Us?

 

Yeah.

 

I just make the cupcakes while Nate’s gone, eat both of them, and then offer to make him cookies when he gets home.  All I’m saying is that two cupcakes are better than 24 – can I get an amen?!

 

This recipe makes two rather dense pumpkin-y cupcakes (as in they’re not super light and fluffy).  I like them this way and I figure I’m not an incredible whiz at making stuff for two (but this awesome girl is!), so if you’re looking for a more cake-y cupcake I would suggest adding a bit more flour – maybe 1 or 2 Tbsp? – to the mix.  Also, I just used some leftover frosting from those crazy delicious whoopee pies from Jenna‘s book I made a few weeks ago.  I remembered seeing on her site a while back that you can freeze the frosting, then bring it to room temperature and re-whip when you need it again.  Worked like a charm!

PUMPKIN CUPCAKES FOR TWO…OR ONE

  • 1/4 cup pumpkin puree
  • 2 Tbsp packed brown sugar
  • 2 tsp melted butter
  • 1 egg white
  • 1/4 tsp vanilla
  • 2 Tbsp flour (more if you want a more cake-like texture)
  • 1/4 tsp pumpkin pie spice
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/4-1/2 cup of your favorite frosting (you know, however much you want ;)

Preheat oven to 350.  Whisk together the pumpkin, brown sugar, butter, egg white, and vanilla.  Fold in the flour, pumpkin pie spice, baking soda and salt until just mixed.  Spoon mixture into a muffin tin lined with two paper muffin cups sprayed with nonstick spray.  Bake at 350 for 20 minutes until a toothpick inserted comes out clean.  Let cool completely before frosting.

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