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!!:)