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Rosmerta's Recipes - Pumpkin Pasty

These pumpkin pasty cupcakes would go well with your next feast at your muggle house (or perhaps your next bake sale), give them a try! THEY ARE DELICIOUS! Thanks for sharing this recipe Nicole!

Makes 18-24 cupcakes

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter (melted and cooled)
4 large eggs, lightly beaten
1 can (15 oz.) pumpkin puree

PUMPKIN CREAM CHEESE FILLING:

1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice (can substitute cinnamon cloves and ginger, season to taste)
1/2 teasppon vanilla

Directions:

Filling Only

Step 1: Make the filling first - Beat all ingredients together until smooth, refrigerate for at least one (1) hour

Cupcakes

Step 1: Preheat oven to 350F

Step 2: Mix the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg together in a medium bowl.

Step 3: In a separate bowl - Mix brown sugar, sugar, butter, and eggs together.

Step 4: Gradually add the the dry ingredients to the wet ingredients, and beat until smooth.

Step 5: Pour batter into cupcake tins in generous amounts for large cupcakes (about 3/4 filled).

Step 6: Bake for about 30 minutes. (stick a toothpick in center and pull out - when it comes out clean it is done).

Step 7: When cupcakes are cooled: Fill cupcakes with soft creme cheese filling. (Use a frosting bag and a large 'flower frosting tip' to poke a hole in the top of the cupcake. Squeeze filling into cupcake and bring tip to the top when done. Squeeze a flower with the tip for decoration).

Step 8: Serve. (They taste best when served warm)

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Rosmerta's Recipes - Pumpkin Pasty

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