Ingredients Jump to Instructions ↓

  1. CAKE 1 (15oz) canned pumpkin 1 cup of oil 4 eggs 1 cup of sugar 2 cups of flour 1 teaspoon of baking soda 2 teaspoons of allspice GLAZE 1 1/2 teaspoon vanilla extract 1/3 cup of butter 2 cups of powdered sugar 2 to 3 teaspoons of water 1 cup of shredded coconut chocolate shavings(depends on how much you would like on the top)

Instructions Jump to Ingredients ↑

  1. Grease and flour two 12 cupcake pans. Preheat the oven 350 to 400 degrees. In a bowl, cream together the pumpkin, oil, eggs and sugar until well blended. In a separate bowl, add flour, baking soda and allspice. Gradually add the flour mixture into the pumpkin mixture until well blended. Pour the mixture into the pan and let bake for 55-60 minutes or until a toothpick comes out clean. Then let cool for 10 minutes on a wire rack. For the glaze, melt the butter in a saucepan. Move away from heat and add the powdered sugar, vanilla extract, water and coconut until well blended. Pour the glaze on the top of cupcakes and let them run down the sides. Sprinke chocolate shavings on top. Voila !!Yield: serves 24 Notes: I do not have a picture for this recipe. Sorry !! Also, would like to thank the ones who created the Purple Ribbon Pumpkin cake and the Glaze!!


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