Every year I take home the pumpkins in the classroom and turn them into cupcakes, highlighting the delicious circle of life. 
After baking the different pumpkin varieties until tender, I scoop out the flesh...
...and blend away in the food processor. Ok, so I processed one of the pumpkins from my porch too, ensuring a hefty amount of pumpkin puree to be utilized for the holiday season.
I bake the pumpkin pieces face down in a casserole pan with an inch of water and cover with foil. This way the pumpkin needs no additional water to blend into a smooth, tasty puree that is ready for scooping.
I use Isa Chandra Moskowitz's VCTOTW recipe for Chocolate Chip Pumpkin Cupcakes because it's perfect.
Beautiful cooling cupcakes waiting for their icing.
Time for scratch-made vanilla buttercream. For best results, use real vanilla scraped from a pod.
After piping, more magical vanilla deliciousness: a sprinkling of vanilla sugar.
All done and ready for 5th graders! Happy Harvest Festival!
After baking the different pumpkin varieties until tender, I scoop out the flesh...
...and blend away in the food processor. Ok, so I processed one of the pumpkins from my porch too, ensuring a hefty amount of pumpkin puree to be utilized for the holiday season.
I bake the pumpkin pieces face down in a casserole pan with an inch of water and cover with foil. This way the pumpkin needs no additional water to blend into a smooth, tasty puree that is ready for scooping.
I use Isa Chandra Moskowitz's VCTOTW recipe for Chocolate Chip Pumpkin Cupcakes because it's perfect.
Beautiful cooling cupcakes waiting for their icing.
Time for scratch-made vanilla buttercream. For best results, use real vanilla scraped from a pod.
After piping, more magical vanilla deliciousness: a sprinkling of vanilla sugar.
All done and ready for 5th graders! Happy Harvest Festival!
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