Thursday, November 26, 2009
Gooey Pumpkin Cupcakes
This one is sure to please the belly, maybe not the diet.
I took the famous "gooey bar" recipe which can be found everywhere online and tweaked it a little. The first change is putting the crust and filling in muffin tins, creating cute single servings.
Crust: One box yellow cake mix, 1 tsp pumpkin spice, 1 egg, 1 stick of butter
- Melt the butter, when it is room temperature whisk in the egg without scrambling it and finally stir in the cake mix and spice . It should be dense like a cookie dough.
Filling: 8 oz cream cheese, 3 eggs, 2 cups pumpkin, 1 tbsp pumpkin spice , 1/2 tbsp vanilla , 1 tsp cinnamon, 1 stick of butter, 1/2 cup packed brown sugar , 3 stevia packets ( the original recipe calls for an entire box of powdered sugar :: gasp::)
- Whisk ingredients together. I soften and wisk the cream cheese separately before whisking it into the eggs and butter to prevent lumpiness
Preheat oven to 335, line muffin pan and put a golf ball size of the dough into each muffin holder. This will make about 15 muffins or so so I made the extra three in aluminum muffin holders which create a mini-pie looking cupcake.
Next using a round spoon press the dough along the bottom and up the sides creating a crust. Finally spoon the filling on top and bake for about 20-25 minutes. The topping should get browned and cake but it should be soft and gooey to the touch.
Serve after refrigerating for best results. Top with freshly whipped vanilla cream.