https://www.housebeautiful.com/.../a925/ina-garten-pumpkin-cupcake-recipe Fold in pecans. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the ½ cup vegetable oil. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. https://www.allrecipes.com/recipe/6820/downeast-maine-pumpkin-bread Line 18 muffin cups with paper liners. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Sign up for the Recipe of the Day Newsletter Privacy Policy. Cool, then spread with maple cream cheese frosting. Whisk in the pumpkin and vanilla. Bake for 20-25 minutes or until done. Let cool on a wire rack for 15 minutes. I’ve added lots of pumpkin pie spices, like cinnamon and ginger, plus a frosting made with cream cheese and pure maple syrup. Tap the pan on the counter a few times to remove any air bubbles. Cool completely, spread the cupcakes with the Maple Frosting, and sprinkle with the chopped Heath bars. They’re both big ladies with even bigger personalities, and all that laughing. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium-low speed until very smooth. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. Libby’s is the canned pumpkin brand … *Pour batter into cupcake tins or 9x13 pan. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved, | Find more great recipes online at barefootcontessa.com/recipes, ½ cup vegetable oil, plus extra for greasing the pan, 1 cup canned pumpkin purée (not pie filling), ½ cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars), 6 ounces cream cheese, at room temperature, 3 tablespoons unsalted butter, at room temperature. barefoot contessa | Find more great recipes online at barefootcontessa.com/recipes. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Nope. Add the flour mixture and stir to combine. Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. For Halloween, it’s fun to crumble some Heath Bars on top for added crunch. Scoop the batter into the prepared tins (I use a 2¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Run a knife around the muffins to loosen them and unmold. Whisk just until combined. Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Add the other egg and whisk well. Here they are! Cool completely on the rack. Stir in dry ingredients just until completely incorporated. Ina Garten’s sharing the how-tos. The healthy pumpkin mini muffins every kid loves.. Don’t get me wrong, I still love my Barefoot Contessa.But today’s makeover recipe from Paula Deen looked so good — and had so many amazing reviews (766 and counting!?) Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Wait, you mean the Barefoot Contessa doesn’t painstakingly roast, peel, seed, puree, and strain pumpkin from scratch? https://www.allrecipes.com/recipe/6820/downeast-maine-pumpkin-bread All rights reserved. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Preheat the oven to 350 degrees. Garnish with score bars. Preheat the oven to 350 degrees. — on Food Network.com that I couldn’t really resist. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the ½ cup vegetable oil. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. These Pumpkin Spice… Pumpkin is a great base for cupcakes, because it keeps the cake moist. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth. Get Pumpkin Banana Mousse Tart Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. © 2020 Discovery or its subsidiaries and affiliates. Pumpkin pie is fine, of course, but the Barefoot Contessa’s spiced pumpkin cupcakes with maple frosting and toffee are crazy good. And watch videos demonstrating recipe prep and cooking techniques.