Jack-o-lanterns can become a bit rank shortly after Halloween if not disposed of properly. Here are a few do’s and don’t’s for that carved pumpkin:
- Put it in the compost heap – it will make good fertilizer.
- Bury it in the garden – it will decay quickly and enrich the soil.
- Wash, dry and save the seeds to plant next year (yes, they will grow).
- Wash and roast the seeds – they make good snacks.
- Dump it in the trash, if you don’t have a garden.
- Use it as a door stop!
- Keep it indoors: it will rot and stain the floor.
- Keep it in the attic until next Halloween.
- Attempt to eat or cook with it.
- Use it in a science experiment.
2 ¼ cups all-purpose flour 1 teaspoon ground cinnamon
½ teaspoon ground nutmeg ½ teaspoon ground ginger
½ teaspoon ground cloves ½ teaspoon ground allspice
½ teaspoon salt 1 Tablespoon baking powder
½ teaspoon baking soda ½ cup butter, softened
1 cup white sugar 1/3 cup brown sugar
2 eggs, room temperature ¾ cup milk
1 cup pumpkin puree
Cinnamon Cream Cheese Frosting
¼ cup butter, softened
3.0 cups confectioners’ sugar
1.0 (8) ounce package cream cheese, softened
1.0 teaspoon vanilla extract
1.0 teaspoon ground cinnamon
- Preheat oven to 375ᵒF.
- Grease 24 muffin cups, or line with paper muffin liners.
- Sift together flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and baking soda. Set aside.
- Beat ½ cup butter, white sugar and brown sugar with an electric mixer in a large bowl until light & fluffy. The mixture should be noticeably lighter in color. Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the mild and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
- Place in preheated oven until golden and the tops spring back when lightly pressed – about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
- While the cupcakes are cooling, make the frosting by beating the cream cheese and ¼ butter with an electric mixer in a bowl until smooth. Beat in the confectioner’s sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.