Jandee's Pumpkin Muffins

Beat 5 eggs.
Add:
1 1/3 cup oil
16 oz pumpkin pure
2 c flour (I've used whole wheat too and its great)
1 c sugar
1 t salt
1 t cinnamon
1 t nutmeg
1 t baking soda
1 3 oz package of instant vanilla pudding

Mix until creamy. (optional) Add in a couple handfuls of chocolate chips (lets be honest this usually isn't optional for me, I love pumpkin & chocolate chips, but really the muffins are still fabulous without them).

Bake at 350 for 30-35 minutes. Makes two dozen.

**If I want to make these as cupcakes instead of muffins I usually add in 1/2 cup more of sugar and another package of vanilla pudding, it just makes them sweeter and a bit more "cakey" instead of dense.

Chocolate Malt Cupcakes

These are very quick to do, but the frosting tastes like a chocolate malt. We made these and the Red Velvet Cake for Valentine's Day. If you put a marble in the side of your muffin tin between the cupcake liner and the pan, then you get heart shaped cupcakes without buying a heart shaped pan.

Chocolate Cupcakes

Mix a chocolate cake mix, except use 1 cup of buttermilk instead of the liquid called for in the instructions. Use the same amount of oil and 4 eggs instead of the amount called for in the recipe. Bake at recommended temperature, except start checking them at around 12-15 minutes as they seem to cook a little faster.

Chocolate Malt Frosting:

1 cup whipping cream
1 cup powdered sugar
4 Tablespoons malted milk powder
2 Tablespoons cocoa powder

Whip cream until it forms soft peaks. Add remaining ingreadients and whip until it forms stiff peaks. Frost cupcakes. I found that it is easiest to put frosting into a ziploc and pipe it onto the cupcakes.

Gingerbread Cupcakes with Cream Cheese Frosting

A wonderful fall classic. I have memories of eating gingerbread warm with whipping cream as a girl. A definite comfort food for me.

5 tablespoons unsalted butter, softened
½ cup white sugar
1 egg yolk
1 egg
½ cup molasses
1 teaspoon baking soda
½ cup hot milk
1 ¼ cups all-purpose flour
¼ teaspoon salt
1 tablespoon Dutch processed cocoa powder
1 ¼ teaspoons ground ginger
1 teaspoon cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
2 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2/3 cup powdered sugar, sifted
¼ teaspoon pure lemon extract

Preheat oven to 350*. Butter or line with paper liners a 12-cup muffin tin. Cream 5tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk. Combine the flour with all the spices and the salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin. Bake at 350* for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
To Make Frosting:
Cream the 2 tablespoons butter and the cream cheese together. Beat in the powdered sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting.

Coconut-Almond Cupcakes with Butter Cream Cheese Frosting

1 white cake mix*
1 c. sweetened flaked coconut
1 t. almond extract

Prepare cake mix according to package directions. Stir in coconut and extract; pour into cupcake tins and bake according to package directions. Cool completely before frosting; top with toasted coconut**.

Frosting
4 oz. cream cheese, softened
1/4 c. margarine, softened
3 c. confectioners' sugar
1 1/2 t. vanilla extract (I like to use the clear variety so the frosting stays white)
1 - 2 T. milk

Beat cream cheese, margarine, and vanilla until smooth and fluffy. Slowly beat in confectioners' sugar; add milk until frosting reaches desired consistency.

*I always substitute applesauce for the oil; I think it makes for a fluffier cake.
** Coconut is easier to toast in a pan on the stove than in the oven because it burns in seconds.

Don't overbake the cupcakes, or they are too dry. They are really, really good!!