Who doesn't have a stray can of pumpkin puree lying around in the cupboard, right? Well, mine had been there for a while and I want a clean slate so to speak so I am using up the old forgotten items. I googled pumpkin puree recipes and up popped an epicurious tag for a Paula Deen Pumpkin Bar. I love Paula Deen for her crazy personality and her free use of all things sugar and butter.
These bars (or "muffins" which I also made which the extra batter) are delicious and really moist. Super easy to do as well. I can guarantee they are easy as I made them while holding the baby (she was put down away from the stove though before I put them in - no children harmed during the making of these muffins/bars!).
Here's what you have to do...
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15-ounce can pumpkin (that’s about 444ml for the Canadians reading - I had to check)
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8-ounce package cream cheese, softened (1 standard size package of Philly)
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Enjoy with a cup of tea!