Can Pumpkin Puree be Frozen?
Refrigerated leftover pumpkin puree will last about a week. …
You can also freeze pumpkin puree in freezer safe containers or heavy duty plastic bags.
The puree will last for several months.
Simply thaw overnight in the refrigerator or in a bowl of cold water.
Our girls are utterly obsessed with Cupcake Wars. Which is sad because we only have Netflix and not cable so they’ve seen the one season 500 billion times. It’s kind of ridiculous. I wish I was talented in the cake department but to be honest the decorating is still tricky for me. We made these pumpkin cupcakes with 7 minute maple frosting just to test our skills and it didn’t go too bad.
Is Pumpkin Good for You?
Eating pumpkin is good for the heart.
The fiber, potassium, and vitamin C content in pumpkin all support heart health.
Studies suggest that consuming enough potassium may be almost as important as decreasing sodium intake for the treatment of hypertension, or high blood pressure.
These cupcakes are a mix match of recipes. An old pumpkin cake with a few changes and Mom’s 7-minute frosting with Grade B maple syrup added to it. 7 minute frosting is kind of like a marshmallow frosting and you’ll need either a double boiler or a saucepan and glass mixing bowl. I use the latter.
You don’t want the bowl to touch the boiling water in the pot. Just beat the heck out of the frosting until thick and glossy.
I love these cupcakes. I took them to a chili and soup cook off (my soup won 1st place!!!) and without realizing that desserts were being judged too I placed them on the table. They won 3rd place!! Woot woot! I’d say that’s pretty good standing next to chocolate desserts. Hardly anything will ever beat chocolate in a lot of books. For me? Well I love lemon, fruit and pumpkin best. Oh and Peanut Butter. You all knew that though didn’t you. xoxo
Pumpkin Cupcakes with 7 Minute Frosting
Pumpkin Cupcakes with 7-Minute Maple Frosting
For the Cupcakes
- 1/2 Cup Canola Oil
- 1/4 Cup unsalted butter,softened
- 1 1/4 Cup Sugar
- 3 Large Eggs
- 3 Cups Flour
- 3 teaspoons Pumpkin pie spice
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 3/4 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 3/4 Cup Buttermilk
- 1 (15 Oz) Can Pumpkin (2 Cups)
- 1 teaspoon Vanilla
Seven minute frosting with maple
- 3/4 Cups Maple syrup, GRADE B
- 1 1/4 Cup Sugar
- 2 Egg Whites
- 1/4 Teaspoon Cream of Tartar
- tiny pinch of salt
For the Cupcakes
- Preheat oven to 350 and place cupcake liners in muffin tin.
- In a mixing bowl, mix oil, butter and sugar until smooth.
- Add eggs one at a time on low and beat until fluffy.
- In a separate bowl, combine dry ingredients.
- Gradually add them to the butter mixture alternately with buttermilk.
- Make sure you start and end with dry ingredients.
- Beat until barely combined and stir in the pumpkin and vanilla by hand.
- Place in muffin tins 3/4 the way full and bake 20-22 min.
- Fill a sauce pan half full of water and bring to a simmer.
- In a bowl beat all ingredients for one minute.
- Place the bowl over the simmering water, not allowing the water to touch the bottom of the bowl.
- Beat with an electric mixer for 7 minutes or until stiff peaks have formed.
- Remove from heat and beat until the frosting is room temp about 1-2 min more.
Immediately frost cupcakes.
Yield: 24, Serving Size: 1
- Amount Per Serving:
- Calories: 242 Calories
- Total Fat: 7.4g
- Cholesterol: 28.6mg
- Carbohydrates: 41.7g
- Fiber: 1.1g
- Sugar: 27.9g
- Protein: 3.2g
Good mercy these are the best holiday inspired pancakes out there. Make them. Love them.
It’s the recipe that everyone loves and kids beg for, pumpkin pie cake! Pumpkin lovers and pie haters can get along!