Pumpkin Pie Cupcakes

Oh. My. God.

I have found Autumn through a delicious treat: The Pumpkin Pie Cupcake. Lieutenant has been bothering asking me for 3 weeks now to make a dessert but I was reluctant after baking 2 dozen cookies and 1 dozen brownies. I, as unbelievable as it may sound, was on a baking strike. In all reality, school had started, Green was a handful and I needed a baking-break. I feel like I have turned full circle with this cupcake and I know you will love it as much as we do.


Pumpkin Pie Cupcakes with Cream Cheese Frosting

Makes 12

Ingredients
1 cup of Sugar
1 cup of All Purpose Flour
1/3 cup of Vegetable Oil
2 Eggs
½ tsp of Vanilla Extract
¾ cup of Pure Pumpkin Puree
1 tsp of pumpkin pie spice
1 tsp of Baking Soda
½ tsp of Baking Powder
¼ tsp of Salt

Process,

1) Preheat your oven to 350 degrees, line a 12 piece muffin tin with liners and set aside.

2) In a large bowl, cream together the sugar, vegetable oil, vanilla, eggs and pumpkin puree. Add the dry ingredients and mix just until everything is incorporated.

3) Using an ice cream scoop, fill the liners about 2/3 of the way full with the batter. Bake for 20 to 22 minutes or until when a toothpick inserted in the center comes out clean.

Let cool completely and frost with cream cheese frosting.

 

Pumpkin pie heaven <3

(Oh and that "cool completely" step...I totally skipped it)