Halloween may be over, but pumpkin is not!

November 1st…why, hello. You came quickly this year. The temperature did drop about 20 degrees these past few days, but I was hoping the lovely, enjoyable fall would stick around a little longer. C’est la vie!

I hope you all had a wonderful Halloween weekend! If you missed Pup-A-Ween or this week’s chili contest entry, you can check those out!

Remember how I made those delicious Pumpkin Pie Bars for my co-workers attending my in-service today? Well, a few too many of them disappeared over the weekend (still trying to solve that mystery!), so I decided I’d better come prepared with plenty of treats for all…leading me to these uhhh-mazing pumpkin cupcakes with Nutella frosting. They are as good as they sound, I guarantee it! Health-wise? Nothing positive to report on that account, just (hopefully) happy co-workers!

Pumpkin Cupcakes with Nutella Cream Cheese Frosting from Cake Batter and Bowl

Pumpkin Cupcakes:
1 15-ounce can pure pumpkin puree
2 cups cake flour (or 1 3/4 cup flour + 1/4 cup cornstarch)
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3/4 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
1/2 cup 1% buttermilk

Nutella Cream Cheese Frosting:
4 ounces light cream cheese, softened
1/4 cup Nutella
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

Directions:

To make the cupcakes, preheat the oven to 350˚F. Place pumpkin puree in a small nonstick pan and simmer over medium heat for 8 to 10 minutes or until reduced to 1 cup. Cool completely. Meanwhile, mix together flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt and sift the mixture into a large bowl. Beat butter and sugar with a mixer in a large bowl until creamed. Add in eggs, vanilla extract, and cooled pumpkin puree, and mix until smooth. Slowly mix in half the sifted flour mixture until smooth. Mix in the buttermilk and then the remaining flour mixture. Line 16 cups of two standard cupcake pans with liners and evenly spoon cupcake batter into the liners, filling cups 3/4 full. Bake cupcakes at 350˚F for 20 to 25 minutes or until a toothpick in the center comes out clean. Cool for 5 minutes in the pan and then transfer cupcakes to a cooling rack. Cool for 20 minutes or until cupcakes are room temperature.

To make the frosting, add the cream cheese, Nutella, and vanilla extract to a large bowl and beat with a mixer until smooth. Slowly mix in the powdered sugar, scraping down sides of the bowl, as needed, until the frosting is smooth. Frost cooled cupcakes. Yield: 18 cupcakes.

Nutrition Information (per cupcake): 269 calories; 10.6 g. fat; 28 mg. cholesterol; 160 mg. sodium; 41.5 g. carbohydrate; 3.4 g. protein

Result: Only one word for these babies…AMAZING!

It’s been a sugary, sweet weekend with all of these treats and Halloween! I promise to get Prevention RD back on track this week with some yummy new recipes that include something other than sugar and butter! πŸ˜‰

The RD Q&A is in the works, I hope to have it up by the end of the next weekend. We are in for a treat as the RD’s of the blogsphere share all! πŸ˜€

Question: Don’t you think Mr. Prevention should guest post on the blog? He says he will do a post on 5-Hour Energy and how it works, but I question the scientific validity of what that post will bring. Any ideas for him? If we beg long and hard, maybe he will cave and grace PreventionRD.com with his wisdom!

Have a great week!

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32 Comments

Filed under dessert, recipe, work

32 responses to “Halloween may be over, but pumpkin is not!

  1. Great looking cupcakes, Nicole!

    And yes, Mark MUST do a guest post. I actually think he should do it on his Five-Hour Energy drink (or…shot??). You can review it first, and make changes as needed, but then post it because I want to know what you/he finds! Specifically in regard to the b6…

  2. Tes

    The pumpkin cup cake looks so yummy… and the frosting sounds fabulous!
    I really wanna know more about 5 hrs energy… so mr. prevention should share his wisdom πŸ™‚

  3. Meg

    This post totally had me hooked at the title πŸ˜‰

    Those look AMAZING and so festive! Hooray for pumpkin!

    I say YES to a guest Mr. Prevention post! HECK yes, actually!

  4. You could bake cardboard and frost it with Nutella and I’d eat it. But those look really good.

    I think Mr. P should write a post for here while hyped up on 5-hr Energy drinks.

  5. This can totally be my excuse to finally try Nutella–I know..I’m SOO behind. I am sure your co-workers will go nuts for these! πŸ™‚

  6. I’ve yet to start using Nutella. It’s soooo good- I can see it becoming quite the addiction in the future. πŸ™‚

  7. I would love a post on 5-hour energy! I’ve used it a couple of times on long car trips, and…it seems too good to be true. (Which is why it kind of scares me, perhaps rightfully so.)

    Cupcakes with NUTELLA…nom!

  8. Nutella sounds amazing – I’m not sure if my husband has had it or not.

    I love the idea of pumpkin cupcakes – sounds amazing! I’m sure your co-workers will love them.

  9. Nutella frosting?? Yes, please.

    The hub should definitely do a guest post πŸ™‚

  10. Glad you had a great weekend Nicole – and, um, those cupcakes?? Definitely insulin worthy!

    My step-son lives on those 5 hour energy drinks – guest post please Mr. RD! πŸ˜€

  11. Nutella Cream Cheese Frosting?! I must make this. πŸ™‚
    I love Nutella.

  12. oh wow, I would have never thought of the combo of pumpkin + nutella. yum!

  13. Guest post on a blog he wouldn’t even read at first….hmmm. πŸ™‚ You’ve brought him a long way Nicole! πŸ˜‰

  14. thehealthyjunky

    Nutella and pumpkin sound like a great combo. You have been a busy blogger this weekend. Loved Lily’s costume by the way. Super cute!

  15. How about a post on what it’s like to be married to a dietitian?

  16. When I was at costco the other day I almost picked up 2 containers of nutella. The thing is, I love it so much I tend to eat WAY to much of it. What a yummy idea to put it in frosting. I can see those being a huge hit!

  17. I know, I can’t believe it’s November already! Before we know it Christmas will be here! πŸ˜‰ The cupcakes look wonderful, Nicole!

  18. Grace Dickinson

    I just made cream cheese-stuffed pumpkin muffins. There’s something about cream cheese icing that I just absolutely love! And nutella, oh baby, that’s a killer icing combo.

  19. Leah @ Why Deprive?

    Those cupcakes look incredible! And yes, I would LOVE a Mr. Prevention guest post!! πŸ™‚

  20. omg those look amazing!!!!!!!! great recipe honey

  21. Pumpkin will never be over in our house – these cupcakes look awesome!! The Nutella cream cheese frosting sounds like a winner for sure :)xo

  22. Those cupcakes look so good. Love the idea of nutella cream cheese frosting.

  23. I need to transfer to your place of business so that I can get in on some of these cupcakes. That nutella frosting with the pumpkin sounds dreamy. Long live pumpkin!

  24. You had me at nutella..haha. These look amazing!
    You have to indulge once and a while, right!

  25. So glad you enjoyed them! Your post made my day πŸ™‚ And thanks again for catching that recipe mistake. I would love to read a guest post by your hubby!

  26. I bet those cupcakes were amazing!! I love Nutella, which is why I rarely buy it!

  27. Pingback: breakfast is the most important meal of the day (to enjoy)… « Preventionrd's Blog

  28. Just love all the pumpkin recipes. Finding so many to choose from, going to give your cupcakes a try, you just can’t go wrong with a cupcake. Oh and that icing, nutella yum!

  29. Those look amazing! I may have to make those the next time we have a group of people over for dinner. The Nutella frosting sounds wonderful.

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