Pumpkin Pie Cupcakes

In honor of Thanksgiving fastly approaching, why not make a delicious pumpkin pie cupcake for all your holiday parties. This recipe comes from Une-Deux Senses. Head on over to her site and check out the recipe or you can see the recipe below:

Pumpkin Pie Cupcakes

Yields: 15 cupcakes
Inspired by this; adapted from here and here.
For the cupcakes:
  • 1 3/4 cups cake flour
  • 1 cups sugar
  • 1/2 tbsn. baking powder
  • 1/4 tsp. salt
  • 1/2 cup or 1 stick unsalted butter, diced, at room temperature
  • 1/2 cup milk, divided
  • 2 large eggs
  • 1 large egg white
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
For the graham cracker crust:
  • 3/4 cup graham cracker crumbs
  • 2 tbsn. light brown sugar
  • 3 tbsn. unsalted butter, melted
For the pumpkin pie frosting:
  • 2 large eggs, beaten
  • 1 can (16 oz.) pureed pumpkin
  • 2 tbsn. molasses
  • 3/4 cup brown sugar, packed
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 tbsn. flour
  • 1 can (12 oz.) evaporated milk
Directions:
  • The “frosting” should be made first as it takes the longest to bake and needs to cool before using. Preheat the oven to 425 F. In a medium bowl, mix together all the filling ingredients until well combined. Pour the filling into a 9-inch round pan. Bake for 15 minutes, then reduce to 350 F and continue cooking for 45 minutes or until a toothpick inserted into the center of the filling comes out clean. Let cool completely before using.
  • To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with liners, set aside. Sift together the flour, sugar, baking powder, salt and cinnamon into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and 1/4 cup of milk. Mix on medium speed until smooth, about 4 minutes, scraping down the sides of the bowl with a rubber spatula as needed. In another bowl, blend the eggs, egg white, remaining 1/4 cup milk and vanilla. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the sides of the bowl in between additions. Set aside.
  • To make the crust, combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well. Add 1 tbsn. of the mixture into the bottom of each cupcake liner and bake for 5 minutes until the graham crackers are golden. Remove from the oven then fill about 1/2 full with the cake batter. Bake for 15 – 20 minutes or until an inserted toothpick comes out clean. Cool completely. To frost, scoop the pumpkin pie “frosting” into a piping bag and pipe onto the cupcakes.
Enjoy! xo
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Homemade BBQ Sauce

Thank you Food Network for giving us the Neely’s. Here is an easy recipe for the Neely’s BBQ Sauce. Check out their show and make sure you check out their recipe below:

Total Time: 1 hr 20 min
Prep: 5 min
Cook: 1 hr 15 min
Yield: 3 1/2 cups

Ingredients

  • 2 cups ketchup
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 5 tablespoons light brown sugar
  • 5 tablespoons sugar
  • 1/2 tablespoon fresh ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon ground mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce

Directions

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Enjoy! xo