Pumpkin spice cupcakes

Here's what happens when you love a holiday so much, the chief item of consumption becomes an ideal cupcake topper.

And...

 if you're in the season of pumpkin spice, you may not want to let this one go.

So...

these cupcakes are a must mention- generously moist, balanced perfectly against a not too decadent cream cheese buttercream.  

Btw, those are fondant turkey faces up there. It's a cinch using my marshmallow version right here.

Got to tend to the real turkey today- twenty pounder for a table full of folks who'll gather under the roof shortly.

Happy Thanksgiving friends🦃

For the cupcakes~

Ingredients:

(recipe adapted from IheartNaptime)

• 1 cup all-purpose flour
• 1 tbsp cinnamon 
• ½ tsp powdered cloves
• ¼ tsp nutmeg
• ¼ tsp powdered ginger
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup pumpkin puree
• ½ cup light brown sugar
• ½ cup granulated sugar
• ½ cup canola oil
• 2 eggs

Directions:

• Preheat an oven to 350 °F.  Line muffin wells with paper liners.
• Sift together the flour, cinnamon, cloves, nutmeg, ginger, baking powder, baking soda and salt. Set aside.
• In the bowl of a mixer, beat pumpkin puree, brown sugar, sugar, canola oil and eggs until blended.  Combine flour into this and mix until just incorporated.
• Spoon into muffin tins approximately 2/3 way up.
• Bake for 15-20 minutes or until tops become golden and a toothpick inserted comes out clean.
• Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• Frost with cream cheese frosting. 

Recipe for cream cheese frosting here with modifications, 8 ounce cream cheese, 1/2 cup butter, 3-1/2 cups powdered sugar. 

Thanksgiving:

owl cake pops

Thanksgiving cake pops

pumpkin spice layer cake

sweet potato casserole

acorn squash

Coming here and updating this space is a blessing I don't take lightly and for which I'm absolutely grateful for. Thank you for reading.

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"Teach us to number our days,
    that we may gain a heart of wisdom." Psalm 90:12