Pumpkin Pie Cupcakes

HAPPY THANKSGIVING to all of my friends south of the border ❤

Your guests have been invited, the house is cleaned, the menu is planed, your turkey is prepped. Everything is set like a well rehearsed play and now it’s time to take center stage.

And then *ring ring ring* your cousin calls, they’re surprising you tonight with not just themselves – but their entire family too. But it’s family, so you paint a smile and instantly think of Charlie Brown. If there isn’t enough food – you can always serve

  • Buttered toast , pretzels, popcorn and jelly beans.

But you know that 20 lb turkey will suffice, your fluffy mashed potatoes will be enough to feed a village and there’s enough side dishes to put everyone in a food coma. But the pumpkin pie – well , what if the little munchkins don’t like pumpkin pie?!?!

Don’t panic.

Photo Credit: http://www.shibbyphotography.com/

I made you cupcakes, and they’re as simple as pie.

Actually, they’re Pumpkin Pie Cupcakes and they were inspired but the AMAZING-TASTIC ever so awesome Erin, from The Spiffy Cookie. I don’t think she’s juuust a spiffy cookie – but oh my word such a SMART COOKIE!!  Have a gander at her Chocolate S’more cupcakes – – that’s where I got this idea!! Actually, go ahead, feel free to fall in love with her blog. I do. Every.single.time.

And now, for a little pie…. err I mean cupcake.

Pumpkin Pie Cupcakes

Crust

3/4 Cup Graham Cracker Crumbs

1/2 Tsp Nutmeg

1 1/2 Tbsp Melted Butter

Cupcake

1 Cup Flour

3/4 Cup Cake Flour

1/2 Cup Brown Sugar

1 Tbsp Pumpkin Spice

1 Tsp Sea Salt

2 Large Eggs

3/4 Cup Pumpkin Puree

1/4 Cup Extra Virgin Olive Oil

1 Tsp Vanilla Extract

Topping

12 Large Marshmallows

Directions:

Preheat oven to 350 oc and prepare a 12 cup muffin tray.

In a medium-sized bowl, combine all of the crust ingredients. Mix until well combined and spoon into muffin cups.

 

To make the cupcake combine in a large bowl, flours, brown sugar, baking powder, pumpkin spice and sea salt.

Using a separate bowl whisk together eggs, pumpkin purée, olive oil and vanilla.

Combine your wet ingredients into your dry and mix well.

Fill your cups.

Bake for 25 minuets or until the cupcakes pass the toothpick test.

Remove from oven and top with marshmallows.

Pop them back into the oven and broil until toasty brown.

Photo Credit : http://www.shibbyphotography.com/

May your day be sweet, filled with family – friends – delicious food and little moments to make memories that last a lifetime.

Happy Thanksgiving ladies & gents xox

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