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How to Make Pumpkin Muffins, Cake, and Loafs

Adding Frosting to Your Pumpkin Dishes

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Petra Cox
www.momsapplepieco.com  
 

Petra is a specialty baker for Mom's Apple Pie Company, a family-run bakery with four locations in Northern Virginia. By the time she was born, the family business had been operating from their home for three years. Petra and her siblings grew up rolling crusts, peeling apples and baking pies with their parents from early on. In addition to bakery experience, Petra trained with family friend, Is Harris, making a variety of Thai cuisine from scratch, punctuating her culinary appreciation for both sweet and savory flavors and techniques. Subsequent training in oenology and cuisine both in Florence, Italy and Washington, DC led to her current position as wine buyer and recipe research and development at Mom's Apple Pie in Occoquan, Virginia.

Adding Frosting to Your Pumpkin Dishes

 

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Pumpkin

,

Thanksgiving

,

Fall

,

Bread

,

Loaf

,

Muffins

,

Cupcake

,

Squash

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Adding Frosting to Your Pumpkin Dishes

Ingredients

1 pumpkin or butternut squash
2 1/4 cups of sugar
3 eggs
3/4 cup of oil
2 quarter cup of water
2 2/3 cup of cake flour
1 teaspoon of cinnamon
1 teaspoon of ginger
1/2 teaspoon of nutmeg
1/4 quarter teaspoon of cloves
1 teaspoon of salt
1 teaspoon of baking powder
2 teaspoons of baking soda

Instructions

1. Process the pumpkin or butternut squash. Cut it open, remove the meat and then place it in a pan with an inch of water at the bottom. Cook it for 45 minutes at 375 degrees.


2. Drain the water out of the pan and scoop out the flesh from the pumpkin. Process it in a food processor.


3. Put the sugar and vegetable oil into a mixer. Add the eggs and mix together. Add a cup and a half of pupmkin.


4. Add the cake flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in a separate bowl. Mix them together with a whisk. Add them slowly, half a cup at a time, to the wet ingredients in the mixer. Add water and vanilla. Make sure everything is stirred thoroughly.


5. To make pumpkin muffins, pour the batter into baking cups. To make a pumpkin roll, pour the batter into a jelly roll pan lined with parchment paper. To make a pumpkin loaf, pour the batter into a bread pan.


6. Cook the pumpkin muffins and pumpkin roll for 20 minutes at 350 degrees. Cook the pumpkin bread for 25-30 minutes at 350 degrees.


7. To make cream cheese frosting, add cream cheese to a mixer and stir in sugar 1/4 cup at a time. Add the vanilla and mix well. Place it in the fridge for a little bit.


8. Use an icing bag to decorate the muffins and loafs with the cream cheese frosting.


9. To finish the pumpkin roll, let it cool and then remove it from the pan. Spread the cream cheese frosting on it and then roll it up. Chill it for about 2 hours in the fridge and then cut it into inch thick slices.

 

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Transcripts

Petra Cox: I am Petra Cox with Mom s Apple Pie Company in Occoquan, Virginia. Today, we are making pumpkin cake and cream cheese frosting. So some of the pumpkin cake we have put in to little cup cake tins and cup cake paper. You can even call them muffins if you want to bake them that way without the frosting or if you want to ice them, we call them pumpkin cup cakes with cream cheese frosting. So, I am going to show you how to do is to use an icing bag to apply the cream cheese frosting to the cup cakes.

An icing bag is in four major parts, so to assemble it, to get down to this edge here, put this part in, I fold this over so that I can reach it a little better. Nut part has a sort of a little spiral part that you can screw this on too and you put your little icing head, here this is a nice wide one because its for a thick application of icing.

So you put that at the end of the icing bag and then you put this it over it and screw it on. And then the icing will come out with sort of little ridges in it from this and I folded it down just so that I can get the icing into it without getting the icing all over the outside of the bag, my icing is in room temperature so it s very easy to work with and very soft.

So, I am sort of pressing little bit in there and then unfold it and squeeze the icing just until it gets to the end of the little spout there. And now I am going to put the icing on to the cup cakes, with this sort of decorative icing hand, you can do a variety of different sort of applications. You can do one big spiral, you can do a bunch of little dots, you could make it larger, if you just stay in one place and squeeze more of it on.

And you can sort of do a stripe, little swirly stripe and make a modest thing or you can make them different and there are also different sort of options for the kind of spout, for the shape of the icing that you apply. And so that you don t over ice, you can just put a little dot on them too. So that is how you put icing in an icing bag and ice the cake. You can use it with any kind of frosting that you want to use, a butter cream or chocolate or a cream cheese as we are doing today. So that is how you make your pumpkin cup cakes with cream juice frosting.

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