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Back in Action!

November 2, 2010

The first half of pregnancy wasn’t especially good to me.  I was super tired, sick and very un motivated to bake anything at all!

I seem to be back in the swing of things now though (but don’t expect it to last more than a few months…come March I will be a very busy Mommy! 🙂  )

In the past week I made some great Halloween treats but the recipes are fantastic fall and winter recipe! 

These spooky hands are filled with Kettle corn.   Kettle corn is INSANELY easy to make, and once you make it you’ll be hooked!  I’ve posted this recipe in the past and you can find it by clicking  HERE


Spiderweb sugar cookies

The recipe for these delicious pumpkin spice cupcakes came from Annie’s Eats. 

These cupcakes were perfect for halloween but would be fantastic for thanksgiving or just an everyday fall treat! 

For the cupcakes:

  • 2 2/3 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • ¼ tsp. freshly grated nutmeg
  • ¼ tsp. ground cloves
  • 1 tsp. salt
  • 1 (15 oz.) can pumpkin puree
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 1 cup canola or vegetable oil
  • 4 large eggs

For the frosting:

  • 8 oz. cream cheese
  • 5 tbsp. unsalted butter, at room temperature
  • 2 tsp. vanilla extract
  • 2½ cups confectioners’ sugar, sifted

Preheat the oven to 350 degrees and line muffin tins with liners.  (this recipe easily makes more than 24 cupcakes.  I made 24 cupcakes and 2 miniature loaf cakes)

Mix the pumpkin pureee with sugar and oil and mix until well combined.  Add th eggs one at a time and beat until fully incorporated.  

Sift together the dry ingredients and add the dry to the wet in 3 batches, mixing until just combined.

Fill cupcakes 2/3rds full and bake for 18-22 minutes or until cake tester comes out clean.  Let cool for 10 minutes before removing from pans to cool completley.

To make Cream Cheese Frosting:

Cream together the butter and cream cheese until smooth.  Add the extract and the powdered sugar and beat until light and smooth.

Frost or pipe onto cooled cupcakes.




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