In our last few CSA box's we were getting very autumnal (I love that word) vegetables. One that I thought particularly beautiful and not familiar with was the Kuri squash. I decided to take this squash which I received two, along with a pie pumpkin and roast them. 350 for an hour and a half for those interested. I ended up with 8 cups of wonderful pumpkin/squash puree.
First I made a batch of pumpkin/squash muffins that the recipes needs a little tweaking but are very wholesome and delicious with whole wheat flour, oats, brown sugar and Greek yogurt. Then on to the not so wholesome pumpkin cupcakes with chocolate butter cream frosting. This is where I need Kelsey. The cake decorating class we took this summer was amazing but I let her take with her some tips I did not replace so while the cupcakes are very tasty the frosting has some issues in looks.
1 cup flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp salt
7 tbs unsalted butter, room temperature
1/2 cup pumpkin/squash puree, I was generous
1 tsp pumpkin spice
1 tsp vanilla extract
Preheat oven to 350. Line muffin pan with 10 muffin papers.
Put flour, sugar, baking powder and salt in mixer. Add butter and process on low speed until the mixture resembles coarse crumbs.
In a separate bowl, whisk eggs, pumpkin/squash, spice and vanilla. While mixer is running at low speed add half of the liquid ingredients. Slowly add remaining liquid ingredients and mix until thoroughly incorporated, scraping sides as needed.
Divide among 10 paper lined muffins and bake 16 to 18 minutes or until golden brown and a toothpick comes out clean.
Get Kelsey to frost your cupcakes with chocolate buttercream icing and enjoy!!