How To make Pumpkin Vermont Spice Cake
DEBBIE HOLLAND HXRH11B CAKE........................ 1 1/2 c Sugar
3/4 c Butter, softened
3 Eggs
1 1/2 c Pumpkin
1 1/2 ts Vanilla
1/2 c Evaporated milk
1/4 c Water
3 c Flour
3 1/2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 1/2 ts Cinnamon
3/4 ts Nutmeg
1/4 ts Cloves
1/4 ts Ginger
15 Walnut or pecan halves
FROSTING.................... 11 oz Cream cheese, softened
1/3 c Butter, softened
3 1/2 c Powdered sugar
2 ts Maple flavoring
Preheat oven to 325 degrees. Grease and flour two 9 inch round bake pans. Cream granulated sugar and 3/4 cup butter in mixer bowl. Add eggs. Beat 2 minutes. Add pumpkin and vanilla. Mix well. Beat in evaporated milk and water. Combine flour, baking powder, baking soda, salt, cinnamon, nutmet, cloves and ginger. Gradually beat into pumpkin mixture. Spread evenly in prepared pans. BAke in preheated oven 35 to 40 minutes unti wooden pick inserted in center comes out clean. cool on wire racks 15 minutes. Remove from pans. Cool completely. For frsoting, beat cream cheese, 1/3 cup butter and powdered sugar until fluffy. Add maple flavoring. Mix well. Use long serated knife to cut each cake in half horizontally. Frost between layers and on top of cake. To make 2 layer cake , frost between layers over top and on side of cake. Garnish
with nuts. ..................Debbie Holland, Feb. 1994 Found in St. Louis Southwest County Journal RECIPE CLUB OCTOBER 1994 -----
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Pumpkin Muffins (Gluten Free): With Maple Cream Cheese Frosting | How To Cuisine
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It’s officially September, which means pumpkin season has finally started! As much as I love summer, fall has always been a season I am waiting for! This means that holidays like Halloween, Thanksgiving, and Christmas are on their way! And who does not like celebrating them?
So, to start this pumpkin season, let me introduce you to this incredible pumpkin muffin recipe! So delicious and easy to make, they will rapidly become the only pumpkin muffins you will need! These pumpkin muffins rise beautifully every time and their perfectly moist crumb melts delicately in your mouth!
Furthermore, the whipped cream cheese frosting is as easy as it gets! You literally add 4 ingredients to the bowl and beat them together. This frosting always gets compliments because it is very light and naturally sweetened with maple syrup!
With both combined, you are sure to get a blast of flavors with every bite! ❤️
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BEST PUMPKIN CUPCAKE RECIPE EVER: How to make tender, moist pumpkin cupcakes!
Professional Pastry Chef Lindsey Farr shows us how to make pumpkin cupcakes in this easy-to-follow Pumpkin Season tutorial! A tried and true pumpkin cupcake recipe, this one even comes with maple cream cheese buttercream to top it off! Learn how to bake with pumpkin spice in (and if you’re feeling it, on top of) your cupcakes. This pumpkin cupcakes recipe from scratch is one of those fall baking recipes to eat all year round.
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Chapters:
00:00 Intro to Pumpkin Cupcakes
00:22 Whisk together dry ingredients
01:16 Cream our butter
01:46 Add our sugar, and cream
02:30 Add eggs one at a time
03:05 Add vanilla and pumpkin
03:27 Add dry and wet alternatingly
03:59 Finish folding by hand
04:42 Use a scoop to portion cupcakes
05:03 Pop them in the oven
05:29 Test with cake tester
05:49 Take them out of muffin tin
06:19 Let them cool completely
06:40 Ice our cupcakes
08:00 Put frosting in a piping bag
09:35 Dust artful pumpkin spice on top
09:48 Time to try!
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This is, without a doubt, the best pumpkin cupcake recipe ever! Who could say no to such a delicious pumpkin recipe? Learn how to cook homemade fall cupcakes, with almost the same snacking quality as pumpkin muffins! This home made pumpkin cake in cupcake form is just the pumpkin cupcakes with cream cheese frosting recipe you need. One of those step by step fall recipes complete with pumpkin puree. A wonderful pumpkin cupcake recipe easy for the whole family
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