Request Brochure

Blog & News

Snacks - Pumpkin Cupcakes!

boy assembling project circuit board

Hi, I’m Ruth! I will be writing a guest blog column called “Snacks!”

I have always been a big supporter of snack time so when I started at iD Tech Camps, I was determined to provide some seriously tasty goodies to my iD Family. Snacks = happy iDers = happy campers. As a result, this iD Snacks blog was created! (Disclaimer: The creation of an iD Daily Exercise blog might be needed after a few of these entries.)

Hello iD campers, families, and the general blogosphere! Have you missed me? Sorry about the 2-week hiatus. It’s been pretty busy here at iD, and everyone is excited about making this coming summer camp season the best yet!! So to keep tabs on us, just keep checking back to our summer camp site and this blog. (Props to the iD Web team for making our awesome new website! If you haven’t seen it, I highly recommend you check it out.)

Anyway, back to the important stuff – this week’s snack! It’s officially autumn which means that pumpkins are popping up all over the place. They’re seriously starting to show up everywhere, especially with Halloween coming up. Kids, do you have your costume yet? If you don’t, just wear all your iD gear and dress up as a summer camper! :)

What was I blogging about again? Oh yes, pumpkins! This week’s snack is pumpkin cake with chopped walnuts topped with cream cheese frosting. Why cake? Well, why not? Kids love cake and everyone here at iD Tech Camps is a kid at heart. Moms and Dads, if you have a little gamer at home who can’t seem to get off the computer, I’m positive that the enticing smell of this pumpkin cake baking will be enough to draw his attention away for a nice break. This cake is super moist and not too sweet. Also, pumpkin is very healthy and good for you so there’s not too much guilt about making/devouring this cake.


Here’s the incredibly easy recipe:
Preheat your oven to 350 degrees F. Sift together 2 cups of flour, 3 tsp baking powder, 2 tsp baking soda, 1/4 tsp salt, 1 tsp ground nutmeg, and 2 tsp ground cinnamon. In a large bowl, combine 2 cups of sugar with 1 cup of veggie oil then stir in 1 1/2 tsp vanilla extract. To that mixture, blend in 2 cups of canned or fresh pumpkin and add 4 eggs, one at a time. Take your flour mixture and slowly integrate it into the pumpkin/oil/sugar/egg mix. Stir in 1 cup of chopped walnuts. You can bake this in a sheet pan (for 25 mins), or as cupcakes (for 12 minutes).

The cream cheese frosting was made by whipping together 2 8oz packages of light cream cheese, 1 stick of butter, about 2 cups of powdered sugar, and 1 tbsp ground cinnamon. You can also add some pumpkin so the frosting mix to give it a little more pumpkiny goodness.

And of course, gratuitous pictures of iDers enjoying my snacks!

Pumpkin rene Pumpkin Pat

On another note, my birthday is tomorrow so please celebrate with me by making this delicious cake and snacking on the iD way.


  • Bonsai

    I didn’t know cream cheese frosting could taste so cream-cheesey! Bye bye canned frosting. (Note: This frosting is dense. Ruth also made a 9×9 cake, and I pulled a chunk of cake right from under the frosting!)