Mini Pumpkin Cupcakes!!

Hello my sweets, so last night I had the crazy idea to bake at 10 o'clock at night!! I guess I was bored and decided to do something I liked lol. And I'm back again with another pumpkin recipe, one from Ms. Rosanna Pansino aka creator of Nerdy Nummies aka my baking idol. If you're reading this, hi Ro!! So I'm going to share with you all her pumpkin cupcake recipe and I thought of making them as mini cupcakes so there's plenty to share. I found this to be a quick recipe because you add most of the ingredients at the same time rather than in different portions. Now let's get to baking, as I always say, "I can make that!"

The red and green sphere is not part of the ingredients lol my house is now a Christmas wonderland!!

The ingredients you'll need are:

• 1 3/4 cup of flour
• 1 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 teaspoon of cinnamon
• 1 1/2 teaspoon of pumpkin pie spice
• 1/2 cup of oil
• 1 cup of pumpkin puree
• 1/2 cup of brown sugar
• 1 cup of white sugar
• 2 eggs
• 1 teaspoon of vanilla extract
• 1 tub of cream cheese frosting

* I wanted to use a mini cupcake tray but everyone is different so use whatever size cupcake tray your heart desires!

Step 1: Preheat oven at 350 degrees and line your cupcake tray with paper or silicone cupcake liners.

Step 2: In a medium size bowl, or stand mixer, combine all your dry ingredients (flour, baking powder and soda, salt, cinnamon, and pumpkin pie spice).

Step 3: In a separate bowl, combine all your wet ingredients (oil, pumpkin puree, eggs, and vanilla extract) and the brown and white sugar.

Step 4: Fold in the dry ingredients with the wet ingredients until they are completely mixed together. Incase some of you haven't heard of "folding", it's where you take a spoon or spatula and scoop from the bottom of the bowl and fold the mixture over onto itself. Think of it as: scoop, up, and over. Repeat this step for a few minutes, but make sure not to over fold. Once it's mixed, STOP!

Step 5: Scoop a spoonful or two of your batter into your cupcake liners.

Step 6: Bake for 20-22 minutes, and let the cupcakes cool for an additional 10 minutes.

Before...

Halfway done...

After!!

While you let the cupcakes cool, now's the time to prepare your frosting however way you want. I wanted to add an extra dose of cinnamon goodness so I sprinkled a little bit of cinnamon into the frosting and mixed it around. Now you have another sweet treat for the holidays, and don't forget to share your creations with your friends and family. I hope you all enjoyed this recipe and until next time, hasta la vista bakers!!:)

Pumpkin Sugar Cookies

Hello my sweets, I hope you all had a Happy Thanksgiving. I don't know about you guys, but I had 3 different Thanksgiving meals that day. I was one stuffed turkey! So today I will be sharing with you a sweet new recipe I thought was perfect for the fall holidays, pumpkin sugar cookies! I've always thought that once October started, it was officially pumpkin season until the New Year lol. Before I started baking, I was determined to find a few fall-shaped cookie cutters, which I did for only 74 cents EACH, what a deal! Now let's get to baking, as I always say, "I can make that!"

My cookie cutters are in the shapes of a leaf, turkey, acorn, and pumpkin. What's a pumpkin sugar cookie if it's not in the shape of a pumpkin!?

The ingredients you'll need are:

• 1 1/2 cups of white sugar
• 3/4 cup of butter
• 1 egg
• 1/2 cup of pumpkin puree
• 1/2 teaspoon of vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking powder
• 2 1/2 cups of flour

Step 1: Preheat your oven to 400 degrees and place a sheet of parchment paper on a baking sheet.

Step 2: Cream together the butter and sugar until the mixture is smooth, then beat in the egg until smooth.

Step 3: Separate your wet ingredients (vanilla and pumpkin), your dry ingredients (cinnamon, salt, and powder), and your flour into 3 different bowls to make the mixing easier. When adding the flour to the dough, mix it in with a spoon FIRST, then continue to mix with a stand mixer.

Green bowl: pumpkin and vanilla, Orange bowl: flour, and Purple bowl: cinnamon, salt, and powder

Step 4: Chill the cookie dough in the fridge for about an hour. Here you have the option of rolling the cookie dough into balls or rolling out the dough flat to use cookie cutters. And I really wanted to use my seasonal cookie cutters!

Step 5: Before you use the cookie cutters, sprinkle some flour on a clean, flat surface and cut out as many cookies as you can.

* To add additional flavor, sprinkle a cinnamon/sugar mixture onto your cut out cookies OR roll the cookie balls in the same mixture.

Step 6: Bake the cookies for about 6-8 minutes. Let them cool for an additional 10 minutes.

Before...

After!!

After looking at my "before" photo, I realized I forgot to mention I also used a Texas-shaped cookie cutter lol. Make sure you share your creations with your friends and family. I hope you all enjoyed this recipe and until next time, hasta la vista bakers!!:)