Oktoberfest - Pumpkin Carrot Cupcakes

This year I decided to make a seasonal cupcake that contains not one vegetable but two.  I had carrots from the garden and a can of pumpkin, although fresh pumpkin could be used.  I know this is not a traditional Oktoberfest recipe, but it is a seasonal recipe that goes well with the savory foods served.  It is a nice balance of sweet icing and flavorful cake.  Here is a little secret: kids love this cupcakes.  You can get them to eat vegetables by making these cupcakes.  Just don't tell them!  This can also be made as a cake instead of cupcakes.  If you want to make this even healthier, use apple sauce for half the oil and whole wheat flour for half the flour.

Makes about 28 cupcakes

Ingredients:

3 cups flour
1 TBS pumpkin pie spice
2 tsp baking powder
1 tsp kosher salt
1.2 tsp baking soda
3/4 cup canola oil
3 eggs
3/4 cup sugar
3/4 cup brown sugar
1 15 oz can pumpkin puree (not pumpkin pie)
1/4 cup 2% or whole milk
2 tsp vanilla extract
1 cup grated carrots (about 2 medium)
1 cup chopped walnuts (optional)
Cream Cheese Frosting

Here's how:

Heat the oven to 350 degrees.

Place liners in the cupcake baking pan.

Whisk together flour, spice, baking powder, salt and baking soda in a medium bowl.  Set aside.

In the bowl of a mixer, combine oil, eggs, sugars, pumpkin, milk and vanilla.  Mix until combined.

Add the flour mixture into the wet ingredients.
 
Add the carrots and walnuts, if using.

Freshly grated carrots

 

Everything mixed in.  Ready for the pan

Bake for 18-22 minutes, until a toothpick inserted into the middle comes out clean.

Let cool and ice with cream cheese frosting.  Decorate if desired.

Decorated with pumpkin candy