Pumpkin Cupcakes

For Thanksgiving this year I made pumpkin cupcakes with cinnamon buttercream frosting. I got the pumpkin recipe from the Martha Stewart website. The cup cakes came out amazing and I wish I could say the same for the cinnamon buttercream. This was my second time making buttercream. The first time I made buttercream I made a huge mess but it came out good. For some reason it was way too runny and grainy. I am only going to post the cupcake recipe because they were super good. I will try to make buttercream again! Buttercream will not get the best of me.

Ingredients:

• 2 Cups of All-purpose flour
• 1 Teaspoon of Baking soda
• 1 Teaspoon of Baking powder
• 1 Teaspoon of Salt
• 1 Teaspoon of Cinnamon
• 1 Teaspoon of Ginger
• 1/4 Teaspoon of Nutmeg
• 1/4 Teaspoon of Allspice
• 1 Cup of Brown sugar
• 1 Cup of White Sugar
• 2 Sticks of Butter, melted and cooled
• 4 Eggs, Lightly Beaten
• 1 Can of Pumpkin puree

Preheat oven to 350 degrees. In a medium bowl add flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Whisk together until well combined. Set aside.

In a large mixing bowl, mix together brown sugar, white sugar, butter and eggs.

Mix in flour mixture until batter is smooth.

Mix in pumpkin puree.

Line cupcake pans with paper liners. Pour batter about 2/3 full. Bake for 20 to 25 minutes. You may want to rotate the pans in the oven half way through.

Place cupcakes on a cooling rack to cool completely for you to frost.

Here is a picture of what mine looked like with my failed cinnamon buttercream.

Our Thanksgiviging table

My mommy's yummy turkey!!

The Desserts

My cousin Mariela's Snickerdooddle cookies

My cousin Mariela's pumpkin brownies that were oh so yummy

My little family on our first Thanksgiving with little man.

With Love,
Jen

Mini Pumpkin Creme Pies

Pumpkin cookies with marshmallow creme can we say yummo!! I have had a can of pumpkin sitting in my pantry just waiting for me. I have never made anything with pumpkin in it so this was my first time baking anything with it. I have tried pumpkin bread and I loved it! So I decided to make pumpkin cookies because who doesn't like a cookie, then I thought why not make a pumpkin cookie sandwich.

Ingredients:

• 5 Cups of all-purpose Flour
• 2 Teaspoons of Baking soda
• 2 Teaspoons of Baking powder
• 2 Teaspoons of Cinnamon
• 1 Teaspoon of Nutmeg
• 1 Teaspoon of Salt
• 3 Cups of Sugar
• 2 Sticks of Butter, Soften
• 1 Can of Pumpkin, 15 oz
• 2 Eggs
• 2 Teaspoons of Vanilla Extract

Preheat Oven 350 Degrees. Combine Flour, Baking soda, Baking powder, Cinnamon, Nutmeg and Salt in a large bowl.

In a mixing bowl add sugar and soften butter and mix well until well combined.

Add in pumpkin, egg and vanilla extract and mix until smooth.

Slowly add flour mixture.

With a small ice cream scoop, scoop dough on to a cookie sheet lined with parchment paper.

Place cookies in oven for 15-16 minutes. Remove from cookie sheet and place on cooling rack.

Ingredients for Marshmallow creme filling:

• 1 Jar of Marshmallow fluff
• 3/4 Cup of Crisco
• 2/3 Cup of Powdered sugar
• 1 Teaspoon of Vanilla extract
• 2 Teaspoons of Hot water
• 1/4  Teaspoon of Salt

In a mixing bowl add Fluff, Crisco, Powder sugar and Vanilla Extract. Beat on High speed until mixture is fluffy.

Combine hot water and salt in a small bowl and mix until the salt has dissolved. Add water to the mixture and mix until well combined.

On cooled cookies spread filling on one cookie and press another cookie on top.

Enjoy!!!

With Love,
Jen