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It smells wonderful in the kitchen – the chily is filling the house with great aromas. Even the kids noticed 🙂 Bonus!
So, as I said – last but not least… something sweet to finish our meals.
I conveniently pulled these ingredients together as I had all of them at the house – you might as well.
White cake mix (you can make your own from scratch or use a box mix from the store)
1 – 8oz can of puree pumpkin
1/4 tsp cinnamon
1/4 ground nutmeg
1/4 ground cloves
Warm the oven to 350 degrees
Mix the cake together.
Add pumpkin, cinnamon, nutmeg, cloves and continue mixing until all it is all blended.
Fill cupcake molds 3/4 of the way.
Cook as shown on cake recipe – typically 15-20 minutes or until a toothpick inserted into the cupcake comes out clean.
Let them cool completely.
Serve them by adding whipped cream and dusting cinnamon and nutmeg on the top. I have included two different presentation ideas below – both of which were admired and enjoyed by my food testers today.