Pumpkin Everything is Pumpkin Happiness – Let’s Start Fall With These Cupcakes Shall We?
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Want to frighten everyone with immense flavors? These pumpkin cupcakes are moist and full of deliciousness. They have just the right amount of spices to get you feeling in the fall mood. Leaves are falling, the temperature is getting cooler and you just want to munch on some of that pumpkin goodness. The icing on top is lightly sweet and tantalizing, too. It almost tastes like these are right out of a gourmet bakery.
Even better, they’re made right in your own kitchen and you’re able to eat as many as you please without being judged. Of course, it’s always nice to share with your friends and family . They will definitely appreciate it. I made these for a school cake walk at the fall festival. They were one of the first containers picked.
Recipe and photo courtesy of Food.com.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: These pumpkin goodies are great with any flavor of frosting – mix and match!