October 28, 2010

A Pumpkin in the Oven

Last weekend was filled with one huge celebration after another. It was homecoming,my friends got engaged, and five years out of college…we are having our first baby! And by we, I don’t mean my manfriend and I, but my friend Dyani, her husband, and the rest of our girl gang. Baby doesn’t know it yet, but he has ten moms. Lucky boy.

So to ring in the little muffin, we decided to take over our sorority house (sorry ladies and thanks for the punch) and throw Dyani a proper shower. And by proper I mean cakes made from diapers (see Natalie’s blog) and champagne poured from decorated baby bottles (for those of us not with child).

For my contribution, I thought that nothing says “we love your baby” like mini cupcakes. And since the scents of fall have already started wafting in, I couldn’t resist using pumpkin, or a cornucopia of pie spices. With a little help from Epicurious and some low sodium baking supplies, I conquered some itty bitty, pumpkin treats, which for me is a true accomplishment. I actually followed the recipes and used the correct measurements, and lo and behold, the recipe actually worked. Apparently baking is not so bad after all. And apparently you can teach an old girl new tricks.

These little love cakes are great for gatherings, from morning to night. And whether you are celebrating babies, halloween, or the Giants sweeping the World Series, these bites are just right.

Chow on.


  • 1/2 cup all-purpose flour
  • 1/4 teaspoon Hain Sodium Free Featherweight Baking Powder
  • 1/4 teaspoon Ener-G Sodium Free Baking Soda
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, softened
  • 1 egg white
  • 1/4 cup canned pumpkin puree (check label, most are 10 mg per serving)
  • 1 teaspoon vanilla extract, divided
  • Directions:

    1. Heat oven to 350°F.

    2. Mix flour, baking powder, baking soda, cinnamon, ginger, and nutmeg until combined. Set aside.

    3. Mash granulated sugar and butter in another bowl until combined.

    4. Stir in egg white, then pumpkin, and 1/2 teaspoon vanilla.

    5. Add dry ingredients; stir until just combined. Pour batter into lined mini muffin cups to three quarters full.

    6. Bake until cupcakes spring back to the touch, 10 to 15 minutes.

    Magdalena CAbrera October 29, 2010 at 7:03 am

    Dear Sodium Girl, I just baked some pumpkin spice muffins this morning for the little ones in my MWF world. It is a new recipe to me and is not sodium free. Next time, I will try your recipe! Thanks for all the great work you do.

    thedailydish October 30, 2010 at 11:13 am

    I will pretend I did not read anything of the Giants and let my appetite remain UNSPOILED. That said – thanks for another delicious sounding recipe. I will have to put it to good use. Congrats on all your happy times — practice up on that baby and perhaps you’ll be inspired? Or terrified? Either way, keep it coming. And have a very HAPPY HALLOWEEN!

    XO – Dishy.

    Andrea November 4, 2010 at 3:03 pm

    How many muffin cakes will this recipe produce?
    I’ve never been a pumpkin fan, but these look and sound lite and delicious and not overly “pumpkin-y” so I think I’m gonna give them a try!

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