One Little Pumpkin, Two Little Pumpkins......

Hello, my dear friends.
Are you in the mood for something sweet and adorable like these little pumpkins?  Actually, these are not made from pumpkin, but sweet potato.  I think you'll enjoy them even if you are not a sweet potato lover.
As you can see, there are many ways to bake this lovely batter:  pound cake, little pumpkins, or muffins.  With one batter, you can bake a pound cake and six little pumpkins filled with cream cheese frosting.  The muffins, I made last year around this time, they are powdered with cinnamon and sugar.  Ahhh, the sweet life.

                                 Sweet Potato Pound Cake & Little Pumpkins


                                                          Sweet Potato Muffins

Ingredients:                                  Yield: 1 Bundt - 12 Servings or
                                                                2 Loaves (81/2 - x 4 1/2 inch loaf pans) or
                                                                1 Loaf & six pumpkins

1 package cream cheese 8 oz, softened

1 stick unsalted butter, softened

2 cups sugar

4 large eggs

2 1/2 cups cooked, mashed sweet potatoes

3 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla extract


Preheat oven to 350 degrees.
Beat cream cheese and butter at medium speed until creamy.  Gradually, add sugar, beating until light and fluffy.  Add eggs one at a time beating after each addition.  Add sweet potatoes, beat well.
In large bowl, stir together flour, baking powder,  baking soda, salt, and cinnamon.
Gradually add flour mixture to butter mixture, beating at low speed.  Stir in vanilla.
Spoon batter into baking pans.
Bake for 60 - 70 minutes is baking in bundt pan or 2 loaves.
               20 minutes for pumpkins.
Cool in pan on a wire rack for 10 minutes.  Remove from pan to wire rack and cool completely.

I purchased my little pumpkins pan at William Sonoma a couple of years ago.  Great quality.
If making little pumpkins with cream cheese icing, here is the recipe.

Cream Cheese Frosting  (small batch)  double if necessary
1 cream cheese 8 ounces, softened

3 teaspoons unsalted butter, softened

1 1/2 cups confectioners' sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer.  Gradually add confectioners' sugar and salt, beating well until well blended. Stir in vanilla.


This recipe is courtesy of Southern Living


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