October and November are the Pumpkin everything season for me, smile. It also just happened that my son’s best friend and wife had a baby on October 31. So, I decided to make baby Donovan a special Pumpkin Dessert and name it after him. He will enjoy it whenever he is ready to eat sweets. However, for now, his parents will take care of this batch for him.
Approximate Prep and Cooking Time: 10 to prep and 20-25 to cook
Approximate Cost: $8.99 or .37 cents per cup-pie)
Servings: 24 cupcake-size (or 12 cupcake-size plus 1- Pyrex 7x5x1.5 mold)
Part A. Ingredients
1 can (15oz.) all natural no preservatives mashed pumpkin ($1.49)
1 can (12 oz./ Evaporated milk (.95)
3/4 cup packed brown sugar (.97)
1 tbsp. of Kahlúa Liquor (or instant espresso coffee powder) (. 75)
1 tbsp. maple syrup (.65)
1 tsp. grated fresh ginger (.20)
¼ tsp. freshly ground nutmeg (.15)
2 tsp. cinnamon (.15)
A pinch of ground cloves (.10)
1/3 cup dried cranberries (.95)
3 eggs (.48)
Part B. Ingredients (OPTIONAL) You can skip this part; they have a better texture without the crust.
1 cup Graham cracker crumbs (.75)
¼ cup white sugar (. 40)
1/3 cup melted unsalted butter ($1.00)
Pre-heat oven at 350 degrees.
(OPTIONAL) Prepare the cracker crumbs crust in a bowl by stirring all ingredients listed in Part B. Spoon a tbsp. inside the cupcake molds and press down lightly. Sprinkle cranberries on top. Set aside.
In another med size bow beat pumpkin, milk, sugar, eggs, Kahlúa Liquor (or instant espresso coffee powder), maple syrup, grated fresh ginger, cinnamon, ground cloves, (the cranberries, if you are not making the crust) and freshly ground nutmeg just until everything blends.
Pour into your previously prepared cupcake molds.
Bake for about 15 to 25 minutes, depending on your oven, until a toothpick inserted in the center comes out clean. Let them cool completely.
You can sprinkle powdered sugar on top. However, if you prefer frosting for topping, use whipping cream. Add 2 cups of whipping cream to a metal bowl, put it in the fridge to chill, then beat the whipping cream until stiff peaks form. DO NOT OVER BEAT OR YOU WILL END UP WITH BUTTER. Or you can just drop a scoop of Butter Pecan ice cream on top, no guilt allowed!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.