In a medium bowl, add pumpkin puree, brown sugar, vanilla extract, egg, oil and pumpkin pie seasoning; mix just until combined.
Add flour and mix until fully combined.
Evenly divide mixture into the SBF Tupcakes. Bake for 20 min., or until golden and firm. Allow to stand for 5 min. before unmolding.
Cool completely.
For icing, add softened cream cheese and butter to a medium
bowl and blend until smooth. Add salt and icing sugar and blend
again until smooth.
Add approx. equal drops of red and yellow or orange food coloring until you reach your desired shade of orange. You may
need to had slightly more yellow than red.
Spread icing over cooled cupcakes. Use a toothpick to make vertical lines to look like a pumpkin. Cut green tails from worms
and attach to the top. Make eyes and nose with chocolate chips. Draw a zigzag mouth with icing pen. Sprinkle with orange sprinkles if you like.
TIP :
If you need to soften the cream cheese and butter, place in Micro Cook Pitcher and microwave for 10 sec.
INGREDIENTS
200 g pumpkin puree (±7 oz)
55 g brown sugar (packed) (±½ cup)
5 ml vanilla extract (±1 tsp)
1 egg
80 ml sunflower, vegetable or liquid coconut oil (±⅓ cup)
15 min
Easy
Low
