Pumpkin Spice Cupcakes

It’s officially fall! It’s the time for leaves, apple picking, cinnamon in everything, fall-scented candles, pumpkin spice lattes, and perfectly crisp morning runs. Even if it means winter is coming, at least we get a bit of this absolutely perfect time of year before it hits us.

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Pumpkin spice cupcakes!! Coupled with fall themed cupcake liners and tiny little pumpkins on top. These were frosted with a cinnamon cream cheese frosting making for a batch of gleefully gorgeous cupcakes.

photo 3As with most pumpkin recipes, the cupcakes are incredibly moist. They’re not too sweet at all which made for a nice balance with the sweeter cream cheese frosting.

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I found the sugar pumpkins at the nearby craft store. They’re mostly for decoration but they’re super cute! Bring on the fall recipes!

Pumpkin Spice Cupcakes 

Makes 24 cupcakes

Adapted from tasteofhome

For the cupcakes

3/4 cup butter, softened
2 1/2 cups sugar
3 eggs
1 can pumpkin puree (15 oz)
2 1/3 cups all-purpose flour
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk (I used 2%)

Preheat your oven to 350 degrees.

In a large bowl, cream together the butter and sugar until pale yellow, light, and fluffy. Add in your eggs one at a time, beating in-between. Finally, beat in your pumpkin.

In a separate bowl, combine all of your dry ingredients (flour, spices, baking powder and soda). Alternating with the milk, add the flour mixture to your pumpkin mixture, beating well after each addition until well incorporated. Use a spatula to scrape down the sides of your bowl to ensure an even batter.

Line your muffin tins with cupcakes liners of your choice (fall theme advised) and bake for 20-25 minutes until the top springs back at you or a toothpick comes out clean. Allow for your cupcakes to cool completely while you make your frosting.

For the cinnamon cream cheese frosting

8 oz cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Beat together your cream cheese and butter until well incorporated. Add in your remaining ingredients until it all comes together into a beautiful ball of cinnamon speckled cream cheese frosting! Add in your confectioners’ sugar one cup at a time so you don’t end up covered in powdered sugar, although worse things have happened!

Spread all over your cupcakes or transfer into your favorite piping bag and piping tip and go to town. If you come across some fall themed edible decorations and you feel like slapping them on top of your cupcakes….well, I won’t stop you.

Enjoy and happy fall!

 

 

 

Chocolate Chip Chocolate Muffins

There’s a coffee shop in the hospital that has the most amazing looking giant chocolate muffins (with sugar crystals on top! – I am a huge sucker for muffins with sugar crystals).

photo 1The other day, I finally got one and it was as amazing as it looked. It also instantly fuel-kicked me into a chocolate muffin crave so I went ahead and made a bunch…and sugar crystaled the wazoo out of them.

photo 3They were full of chocolate, moist, and the best part was that there were so many of them in my kitchen! They’re also semi-healthy…ish…no butter. The moisture came from yogurt in the recipe so I didn’t feel too bad eating a few of them. Not that that’s every stopped me before.

photoFilled with chocolate chips and topped with chocolate chips. Now that’s a chocolate muffin.

Chocolate Chip Chocolate Muffins

Adapted from Allrecipes
Makes 18 muffins

2 cups flour
1 cup granulated sugar
3/4 cup chocolate chips + more for sprinkling
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg
1 cup 2% plain yogurt
1/2 cup 2% milk
1/2 cup vegetable oil
Sanding sugar

Preheat your oven to 400 degrees F and line your muffin tin(s) with liners.

In a large bowl, combine the flour, sugar, chocolate chips, cocoa powder, and baking soda. In a smaller bowl, whisk together your egg, yogurt, milk and oil. Pour your yogurt mixture into your dry bowl until everything is just incorporated. Fill your muffin tins half full and sprinkle with chocolate chips and sanding sugar to your heart’s content.

Bake for 20-25 minutes and cool until ready to eat. Or eat immediately warm.

Enjoy!