Happy Fall everyone!!! So of course with fall comes…..wait for it… PUMPKIN EVERYTHING! I love baking with pumpkin because it makes your home smell amazing and because it only comes around in September/October, you feel like you gotta eat it in everything. 🙂 Anyways, I found a great recipe (http://www.plainchicken.com/2011/11/pumpkin-cupcakes-with-apple-butter.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+blogspot/wJJTP+%28Plain+Chicken%29) that actually has apple butter cream, but because I didn’t have time to make the apple butter, I found candy apple frosting at the store and chose to use that, but the following recipe has the cupcakes from scratch. Enjoy and let me know if you try it!
1/2 cup finely chopped pecans – If you want 🙂
1 box yellow cake mix
1 cup canned pumpkin – LIBBYS!
1/2 cup water
1/3 cup vegetable oil
1 1/2 tsp pumpkin pie spice
1 cup caramel bits – I left this out because I don’t need more sweets lol
Preheat the oven to 350°
Put the cupcake liners in your cupcake sheet.
In a large bowl, mix the cake mix, pumpkin, pecans, water, oil, eggs, and the pumpkin spice on low for 30 seconds. Then kick up to medium speed for 2 minutes. Then if you want, stir in the caramel bits.
Then if you have it, use a ice cream scooper and divide them in each cupcake liner. 1 full scoop is perfect for each cupcake liner!
Stick it in the oven and bake for 19-24 minutes, or until a toothpick comes out clean when inserted in the middle.
When it’s done, take it out and cool it on a rack (MUCHO important! A cooling rack allows the cupcakes to vent the air under it! DEF get one!) for at least 30 minutes.
Now frost that baby and if you can find cute little toppings like I did, stick em on! People eat with their eyes and it’s festive 🙂
Enjoy my friends I hope you enjoyed them as much as my husband! ♥