03 October 2012

Whatever you do, wherever you go, please

don't let the beautiful autumn season disappear without preparing these two yummy treats!  So, so delicious.  
Fall Pumpkin Cupcakes (or in this case, fall pumpkin bars in a pan.  I have an aversion to washing all those tiny holes found in muffin tins!)
2 sticks butter
1 1/2 cups raw sugar
3 eggs
1 1/2 cups flour
1 teas. baking powder
1/2 cup ground almonds
1 teas. ground ginger
1/2 teas. ground nutmeg
1 cup canned pumpkin
1/2 cup toasted pumpkin seeds, chopped (optional)
Mix well and bake in muffin tins at 350 degrees for 15-17 minutes

Pumpkin Pound Cake (my edited version recipe)
3 3/4 cups flour
1 1/2 teas. baking powder
2 teas. pumpkin pie spice
1 teas. baking soda
2 cups sugar
1 1/2 cups butter
6 eggs
3/4 cups canned pumpkin
3/4 cups sour cream, milk, or creme fraiche
Bake at 325 degrees in greased loaf pans for 50 minutes to one hour


Cinnamon said...

I love pumpkin and I love pound cake!! never thought of putting the two together :-)


Mara said...

Both of these recipes sound and look so good! Unfortunately, they would be too rich for me because of all the butter and eggs. :(

BTW, I loved the wedding photos below as well. They were lovely to look at. :)

LaSandra said...

ooooh wee! Looks and sounds delicious!