Fresh Pumpkin Cupcakes

I love baking with fresh pumpkin.  Though I've only done it once, I prefer it to canned pumpkin.  The color is just gorgeous.  After buying souped-up Candy Apples at the NC State Fair, I decided to make cupcakes this weekend and decorate them in a variety of ways.  






Yesterday, I removed seeds and peeled the skin away from the pumpkin using a sharp knife

and then cut the flesh into large chunks.  I steamed the Pumpkin for about 10-15 minutes til tender and then once cooled, pressed the chucks through my ricer.  If you don't own a ricer, you can always mash.  This made enough for 24 Cupcakes, I froze 2 cups for a Thanksgiving Pumpkin Pie, and still have enough to make cookies or pancakes.  A medium Pumpkin netted about 5 Cups for Pumpkin and cost $3 at a farmers stall.

Preheat oven to 375. 

In a mixing bowl, add 2 Sticks Butter (Room Temperature).  Add 1 1/2 Cups Fresh Pumpkin, 1 tsp Vanilla, and 1 1/2 Cup Brown Sugar.  Mix until smooth.  

To a bowl add 2 3/4 Cups Flour (NOTE: this will vary depending on how wet the batter is and how humid it is), 1 Tbl Baking Powder, 3/4 tsp Salt and 2 tsp Pumpkin Pie Spice.   Stir with a wire whip to combine.  Measure out 3/4 Cup Milk.  Add flour and milk to pumpkin mixture, alternating, flour and milk, beginning and ending with the flour.  

In a separate bowl, beat 3 Eggs until combined, add 1 1/2 Cups Sugar and mix on high until light ribbons and fold into batter.   

Ready muffin tins with foil liners.  Using a scoop, fill tin 2/3 full.  Place in hot oven and immediately reduce oven to 350.  Bake for 20-22 minutes.

Let cool before icing.

For Meringue Icing.  Set up double boiler using a bowl that will fit into a pot of simmering water.  To the bowl add, 3 Egg Whites, 1/2 Cup Cold Water, 1 tsp Cream of Tartar, and  1 TBL Sugar.  Place bowl into the pot and using a hand mixer, beat on high for about 15 minutes til whites "cook" by warming and hold their peak when you remove the beaters.  Once firm peaks are formed, remove bowl from the pot and place in an ice bath to chill.  Beat every few minutes until cool.  

Fill a pastry bag fitted with the desired tip and frost the cooled cupcakes.   Top as desired.  I used a variety of small candy as well as toffee peices and sprinkles.