And here comes another fall inspired post!
I feel like I’m learning so much these days, and not just medicine related. I’m learning from friendships — about strengths & weaknesses of both myself & others, I’m learning from piano — about trusting your hands to fall into place, I’m learning from life — that overthinking is not always healthy.
I’m learning that perception is reality & perspective changes your outlook.
Life should be simple & blissful and full of cake:
- 1 & ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup canola or vegetable oil
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- cream cheese frosting
- 1 (8 ounce) package cream cheese
- 1/2 cup (1 stick) unsalted butter
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
Sift together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, & salt. In another bowl, mix the pumpkin puree, oil, both sugars, eggs & vanilla extract. Combine wet & dry ingredients and fill in a lined cupcake pan (should make 12). Bake at 350*F for around 22 minutes or when center comes out clean.
For the frosting, use an electrical beater to mix the cream cheese and butter. Add the confectioners sugar and vanilla extract.