Monday, October 05, 2015

It's that time of year where everything is better with pumpkin.  Pancakes, coffee, bread, scones, I could go on...but I won't.  I LOVE pumpkin.  It is the reminder of the seasons changing, the leaves of orange and gold collecting in the yard, sweaters, cozy fires, and shorter days.

These pumpkin cupcakes are always a hit and are super easy.  While I am a scratch cook, for the most part, you can't go wrong in a pinch with a boxed cake mix.  There are 1,000 ways to put your signature on a boxed mix..add mix-ins like nuts or peanut butter, make your own frosting, make mini cupcakes or mini bundt cakes.  Be creative and use your imagination.

Homemade frosting is easy peasy.  I learned this early on from my Grandmother.  She was a baker. There were always cookies, cakes, and pies being created in her kitchen.  These cupcakes have a cinnamon cream cheese frosting.  It is just perfect for pumpkin, apple, spice or gingerbread cupcakes.

To really impress buy an inexpensive cake decorating kit like this one here and learn to pipe your frosting. It is really very easy - frosting is very forgiving - practice on a piece of waxed paper.

So - get in the kitchen and get your pumpkin on!

Pumpkin Cupcakes


  • 1 package of Spice cake mix
  • 1 cup of Sour Cream
  • 1 (15 oz.) can of pumpkin puree (not pumpkin pie mix)
  • 1/4 cup of vegetable oil
  • 3 eggs


Heat oven to 350 degrees. 
Beat all ingredients with a mixer until blended; do not overmix.
Line 24 muffin cups with paper liners.  Spoon cake mix into the cups and fill until 2/3 full.
Bake 20 - 25 minutes or until a toothpick inserted in the centers comes out clean.
Place pans on wire cooling racks and cool 10 minutes.
Remove from pans and cool completely.

Cinnamon Cream Cheese Frosting


  • 1 (8 oz.) package of cream cheese, softened
  • 1/4 cup of unsalted butter, softened
  • 1 teaspoon of vanilla
  • 1 (16 oz.) package of powdered sugar
  • 1-1/2 teaspoons of ground cinnamon


Beat cream cheese, butter, and vanilla in a large bowl with mixer until blended.  Gradually beat in powdered sugar.  Blend in cinnamon.  This is enough frosting to spread over the cupcakes. If I am piping it on, I will often one and one-half this recipe so that I can go BIG.  BIG is good in the world of frosting.  

These are just the perfect taste of fall.  The perfect pumpkin bite with the sweet taste of cinnamon frosting. Oh YUM!!

Here are some of my other favorite pumpkin products and recipes:

Coffee                 Pumpkin Butter                Pumpkin Shortbread Dessert

eat. love. live well.

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