Pumpkin Cupcakes

It’s Thanksgiving Day!

I say that with an exclamation point because Thanksgiving is my second favorite holiday of the year [after Christmas] and I’m spending the day with my sweet family of four. This day doesn’t look like our traditional Thanksgiving. We are not hosting my in-laws family for a huge meal due to the risk of Covid. However, our day will be spent at home watching the Macy’s Day Parade on the couch and baking with my girl Stella.

Our house may already look like a Christmas wonderland but today it will smell like PUMPKIN! Stella and I will be working hard in the kitchen baking Pumpkin Cupcakes. I’ve never been a huge pumpkin flavor fan but when I found this recipe I knew it was a must to try.

Pumpkin Cupcake Recipe

Ingredients:

15 oz. can pure pumpkin puree

3/4 cup granulated sugar

2 large eggs

1 tsp. vanilla extract

3/4 cup evaporated milk

2/3 cup flour

2 tsp. pumpkin pie spice mix

1/4 tsp. kosher salt

1/4 tsp. baking soda

1/4 tsp. baking powder

whipped cream for topping

Directions:

*Preheat oven to 350F and line a muffin pan with cupcake liners

*In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk. Whisk until smooth.

*In a separate bowl, combine flour, pumpkin pie spice mix, salt, baking soda, baking powder and whisk until combined.

*Our dry mixture into pumpkin mixture and mix until combined.

*Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/4 cup batter. Fill at least half way full because they will deflate a bit when cooling.

*Bake 20 minutes. Cool on counter for 30 minutes. Refrigerate 30 minutes then top with whipped topping.

Enjoy!!

We were so excited to try out our new aprons!