Ever since I moved home, my chances of cooking or baking has been slim to none. I tried to bring as much of my own tools, but my mom lacks in everything. No joke. My mom doesn’t read my blog, let alone use a computer. She doesn’t cook delicious food, She doesn’t bother to learn to cook good food. Come to think of it, she could care less that her food tastes bland. Im not trying to slam her on here or anything, but our views in life are completely opposite and when it comes to food, we are definitely from different worlds. Anyways, enough about that.
October here is nowhere as beautiful as when I lived in upstate New York, with the leaves changing, you can start feeling the cold (actually it was freezing up there), you can just smell it. Over here in SoCal it’s still warm, slightly nice breeze through the daytime and at night, its cool. Wait, i think my mom said sometime this week, its suppose to be its 90′s? Ouch. So, in order to celebrate Fall, i decided i want to make Pumpkin bread, which led me to use these halloween cupcake liners and the halloween sprinkles i bought from crateandbarrel.com. I’ve never made pumpkin bread before, but i remember reading in the past that if you add yogurt, it’ll make it more moist. It was probably unneccessary to add it, but i have a fear of overmixing heh Also, my crazy mother either threw away or hid my granulated sugar, which never made it into the mix. So i mixed some brown sugar with cinnamon and sprinkled on top before baking. Plus, i made a simple cream cheese frosting which totally balanced out my mistake of not adding the sugar.
The bread-muffin-cupcake-like goodies was delicious!! You should definitely give it a try if you like to test out different pumpkin recipes.
Original recipe from Peabody
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp fresh ground nutmeg
1 cup plain pumpkin puree
½ cup canola oil
2 large eggs
1 ½ cups granulated sugar
Preheat oven to 325F.
Line muffin pan with cupcake liners.
In a bowl, sift together flour, baking soda, salt, and spices; set aside.
In another bowl, mix pumpkin puree, vegetable oil, eggs and sugar for about 1 minute.
Add flour mixture into the pumpkin mixture and mix just until combined.
Pour batter into each cup.
Bake for 22-25 minutes or until the middle is done.
Cool completely before frosting- optional of course
Cream Cheese Frosting
1/2 cup Butter (1 stick), room temperature
8oz. Cream Cheese, room temperature
1 tsp Vanilla extract
2-3 cups Powdered Sugar
Cream butter and cream cheese til creamy. Mix in the vanilla. Add 1 cup of sugar (i used 2 1/2) at a time to desired sweetness.