Yesterday was bittersweet. Eleven weeks ago, our cat, Pepper, had four adorable kittens. We knew when we got her that we were going to allow her to have one litter of kittens. The last few months have been such a wonderful experience for all of us. It is truly remarkable how Pepper's motherly instincts kicked in immediately and it has been such a joy watching her care for her babies.
We of course became quite attached to the kittens, but since day one we told the kids that we would not be keeping any. Earlier this week we had all the kittens fixed (including Mama cat) and shots administered, which meant it was time to go to their forever homes.
Yesterday, a sweet newlywed couple came to pick up the two boys. We know that they will be in good hands, but it wasn't easy. The kids cried for hours after they left. I felt absolutely horrible!
Baking seems to always change the mood, so we set out to bake these Pumpkin Snickerdoodle cupcakes in honor of our sweet tabby that we called Pumpkin. The kids love to bake, so they jumped on the opportunity to help. I knew my daughter would be eating these, so we used gluten free flour. The results were just like a regular cupcake, crumbly and moist. These are great cupcakes to kick off fall!
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can pumpkin purée
- 3 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ tablespoons pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar
- 2 teaspoons cinnamon
- 4 cups powdered sugar
- 1 ½ teaspoons pumpkin pie spice
- 12 ounces cream cheese , room temperature
- 8 tablespoons unsalted butter (1 stick), room temperature
- ⅓ cup pumpkin purée
Preheat oven to 350 degrees and line 2 muffin pans with cupcake liners.
In a large bowl, beat together oil and sugar until light and fluffy.
Add eggs one at a time and beat until fully incorporated.
Beat in pumpkin.
In a separate bowl, combine flour, baking soda, pumpkin pie spice, and salt.
Gradually stir flour into sugar/egg mixture.
In a small bowl, mix cinnamon and sugar
Fill cupcake liners ⅔ way full and sprinkle with cinnamon and sugar.
Bake cupcakes for about 20 minutes or until a knife is inserted and comes out clean.
Cool throughly before frosting.
To make the frosting beat all ingredients on low for about 2 minutes.
Once ingredients have been completely incorporated, increase mixer speed to medium high and beat until smooth and fluffy.
Frost cupcakes and sprinkle with remaining cinnamon and sugar.