Pumpkin Patch Mini Muffins Or Cupcakes Recipes

MINI CINNAMON SUGAR PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
• Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.
• Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
• Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, place the pan on a wire rack, and allow mini muffins to cool in the pan until ready to coat.
• While the muffins are cooling, prep the coating. Combine the sugar and cinnamon a small bowl. Once the muffins are relatively cool, dip into the melted butter and then roll in the cinnamon sugar.
• Cover and store mini muffins at room temperature for 2-3 days or in the refrigerator for up to 1 week.

MINI PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

MINI PUMPKIN CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Cupcakes: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Set aside.
• In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes. Using a small ice cream scoop, fill the prepared molds with the batter. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, about 20 minutes.
• Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
• Using a small spatula, spread the frosting on top of the cupcakes. Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies.

MINI PUMPKIN CUPCAKES

Steps:

• Preheat oven to 375 degrees.
• Line 48 miniature muffin cups with paper liners.
• Using electric mixer, beat pumpkin,butter,juice and eggs until smooth.
• Add remaining ingredients except powdered sugar and beat until smooth, stopping to scrape down sides of bowl.
• Spoon 1 tablespoon batter into each paper liner.
• Bake until tester inserted in center of cupcake comes out clean, about 10 minutes.
• Cool completely in pans.
• Sprinkle with powdered sugar and serve.

PUMPKIN CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line two cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
• In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree. Add flour mixture and whisk until smooth.
• Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes. Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins.

PUMPKIN PATCH CUPCAKES

Steps:

• Prepare the white cake mix in a bowl. Add orange food coloring to attain the desired orange color.
• Bake cupcakes in Betty Crocker™ cupcake liners, and let them cool completely.
• Remove two cooled cupcakes from cupcake liners. Using the round tip (#12), top the first cupcake with one layer of orange icing. Flip and place the second cupcake upside down on top of orange icing layer.
• Add a dab of icing on the back of two "Eyeballs" decors, and place on the top cupcake.
• Using the round tip (#12), create small tooth-shaped rectangles between two cupcakes with White Tube Icing.
• Using the Green Tube Icing and the leaf tip (#352), create 2 small leaves at the center of the top of the cupcake.
• Place a thin pretzel stick in the center of the top of the pumpkin face cupcake.

PUMPKIN PATCH CUPCAKES

Steps:

• Cut the licorice twists into thirty-six 3/4-inch pieces for the pumpkin stems. Tint the vanilla frosting orange with the food coloring. Tint 1/2 cup of the orange frosting a darker shade of orange with more food coloring, and spoon into a ziplock bag. Press out the excess air, seal the bag, and set aside.
• Place the orange decorating sugar in a shallow bowl. Spread the lighter orange frosting on top of the cupcakes, mounding it slightly. Starting on the edge, roll the cupcake tops in the sugar to cover completely.
• Use a wooden skewer to mark ridges in the top of each cupcake. Starting in the center or slightly off center, lightly press the skewer down toward the top of the paper liner to create 5 or 6 indentations. Snip a 1/16-inch corner from the bag with the darker orange frosting and pipe a line in each indentation to make the ribs. Insert a cut green twist for the stem. Arrange the cupcakes on a serving platter or a cutting board and add the green licorice laces, trimmed to various lengths, for the tendrils.

PUMPKIN PATCH MINI-MUFFINS (OR CUPCAKES)

Steps:

• Preheat oven to 350°F.
• In the meantime, cream butter and sugar with an electric mixer. (Sucanat is grainier than sugar and won't cream the same way-the recipe will work fine so long as the sucanat and butter are well mixed.).
• Add eggs, vanilla, applesauce, and pumpkin to butter-sugar combo and mix well on low speed.
• Combine all dry ingredients in a separate bowl.
• Slowly add to the wet ingredients while continuing to mix on low speed.
• Fill each well of a greased, 1-ounce mini muffin tray half way.
• Add a ¼ tsp dollop of cream cheese on top of batter.
• Finish filling each well to the rim.
• Sprinkle each muffin with cinnamon sugar.
• Bake for 18-20 minutes. Muffins are done when a toothpick inserted into the center comes out clean (except for some cream cheese filling)!
• Allow muffins to cool in tray for about 5 minutes.
• Remove from tray and finish cooling them on a baking rack.