A couple of days before Thanksgiving, the boys and I made polka dot pumpkin cupcakes. I thought it would be a great opportunity to share a memorable time together baking for the holiday. The memorable time, however, quickly turned into a action filled time out session, where each boy took turns in time out for their behavior. My memories of that time are filled with pushing, hitting, crying, fit throwing and so on...you get the point. I did manage to get the cupcakes made and after all that was said and done we enjoyed getting to eat them. The boys especially liked them because they helped make them. They soon forgot all the time they spent in time out. Their smiles while eating them, was my silver lining to the day. There is always a silver lining in the day. No matter what is going on or how hard a situation is....it is nice to find something positive from it.
If you are interested, here is the recipe. They are pretty tasty, but the next time I make them I would probably do half mix and half topping. It would give you a creamier cupcake.
Polka Dot Pumpkin Cupcakes (recipe from magazine clipping)
1/2 c. (4oz) cream cheese, softened
1 lg egg
2 tbs sugar
2/3 c Nestle Toll House Semi-sweet Chocolate Mini Morsels
1 package (16oz) pound cake mix
1 c. Libby's 100% pure pumpkin
1/3 c water
2 lg eggs
2 tsp pumpkin spice
1 tsp baking soda
Preheat oven to 325. Grease or paper line 18 muffin cups. (mine made several more)
Beat cream cheese, egg, and sugar in a small mixer bowl until smooth. Stir in morsels. Set aside.
Combine cake mix, pumpkin, water, eggs, spice and baking soda in large bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tbs cream cheese topping over batter.
Bake for 25-30 minutes or until wooden pick inserted in center comes out clean.