Pumpkin Bottom Cupcakes Recipe

If I am tired and crabby today, I am really sorry. Ellie's teacher put up a poster yesterday for a class party today. Yeah, today! They asked if people could bring a snack or dessert of some kind. I promised Ellie we would go to the library last night so I knew it was going to be a late night of baking because she asked me for a pumpkin pie. What three year old asks for pumpkin pie? I got her to agree to pumpkin muffins so that was a relief.

After she went to sleep, I got crackin' and started looking at recipes. I finally decided to make something I have been dreaming of for a very long time...pumpkin bottom cupcakes. I could not find a recipe so I decided to make one up. I had a ton of mixes and pumpkin in the pantry from some great sales so I knew I was going to start with those.

Pumpkin Bottom Cupcakes

Cream Cheese Mixture Ingredients:

1 8 ounces cream cheese
1/3 cup sugar
1 egg
1 teaspoon vanilla extract

Cream Cheese Mixture Directions:

1. Place cream cheese in mixing bowl.
2. Mix on medium for 1 minute to soften the cheese.
3. Add sugar, egg and vanilla.
4. Mix on medium for 1 minute.
5. Scrape down the sides.
6. Mix on medium for 1 additional minute.
7. Set aside.

Batter Ingredients:

1 yellow cake mix
1 3.4 ounces box of vanilla instant pudding
1 15 ounces can of pumpkin
1/2 cup of canola oil
1/2 cup of apple sauce
3 eggs
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove

Batter Directions:

1. Line 2 12 count muffin tins with paper liners.
2. Preheat oven to 350 degrees.
3. Place all incredients in a mixing bowl.
4. Mix on low until all ingredients are wet.
5. Mix on medium for 2 minutes.
6. Scrape down the sides of your bowl.
7. Mix on medium for 1 minute.
8. Fill muffin cups a little over half way. I used a scant 1/4 cup. Do not over fill. I did it on one tray and they do not get the nice separation that traditional blackbottoms get. They still tasted good but did not look as good.
9. Because the batter is thick, I took a small spoon and created a small well in the center of each muffin cup.
10. Place 2 tablespoons of cream cheese mixture in the center of each muffin cup (increased amount based on comments).
11. Bake for approximately 20-25 minutes. They are done when a toothpick inserted into the center of the pumpkin part comes out clean.
12. Remove cupcakes from the tin and place on wire racks to cool.

(from the too full batch)

Enjoy!

I am so happy I finally got around to making these. It is nice to knock something off my give-it-a-try list.

Oh, and because I am Super-Mom, I made Ellie her pumpkin pie, too. She was so happy to take it in to share with her class. Not sure how many kids are going to like pumpkin bottom cupcakes and pumpkin pie, but hey, mine does.

 

Happy early halloween!