Top 3 Pumpkin Cupcake Recipes

The season for baking with pumpkin is almost over, so I thought I'd share three of my favorite pumpkin cupcake recipes that I've made this fall! They're family, friend and work approved, so I know they're good ones. ;) They're all pretty easy to make, and would be perfect to whip up for any Thanksgiving festivities this coming week.

1. Pumpkin Molasses Cupcakes with Dulce De Leche Buttercream- seriously delicious and amazing! Sounds super fancy while still be easy to make.

2. Fudge Brownie Cupcakes with Pumpkin Cream Cheese Frosting- the perfect marriage of chocolate and pumpkin! 

3. Pumpkin Cheesecake Cupcakes- may be my favorite one! Instead of doing the sauce in the recipe, I whipped up some Salted Caramel Kahlua Whipped Cream for the top! (Super easy to do. Just put whipping cream in a mixer with a whisk attachment and whisk until soft peaks form. Then add powdered sugar and Salted Caramel Kahlua until you like the taste!)

Let me know if you try them out! Happy baking!

-Kylie

Lemon Loaf

If you like Starbucks' lemon loaf, you are certainly going to love this recipe! My mom and I both love it, so when I stumbled across this copycat recipe, I just knew I had to make it. And it is so darn good! All of these little loaves were gone in a matter of days....okay, maybe in a matter of hours.

Lemon Loaf (recipe from On Sutton Place)

ingredients:

• 1 1/2 c. flour
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 3 eggs at room temp.
• 1 c. sugar
• 2 T. butter softened
• 1 t. vanilla
• 2 t. lemon extract
• 1/3 c. fresh lemon juice
• 1/2 c. oil
• zest of one lemon
• Glaze
• 1 c. powdered sugar
• 2 T. milk
• 1/2 t. lemon extract
• juice of 1/4 lemon

directions:

• Preheat oven to 350. Prepare 9 x 5 loaf pan or 6 mini pans.
• In a large bowl combine flour, baking soda, baking powder and salt. In a medium bowl combine eggs, sugar, butter, vanilla and lemon extracts, and lemon juice with a mixer. Scrape bottom to make sure all is combined.
• Pour dry ingredients into wet ingredients, and blend until smooth, scraping sides and bottom of bowl. Add oil and lemon zest. Mix well.
• Pour into prepared loaf pan(s) and bake for 45 min. (9 x 5) or 25 min. (minis.) Insert toothpick to test...it must come out clean. Remove from oven and let set 3 minutes.
• Prepare glaze...whisk to combine. Remove bread from pan(s) onto wire rack. Make sure and put a cookie sheet under the rack. Pour glaze over bread. Cool completely on rack.

Enjoy!

-Kylie

Confetti Compost Cookies

I made a rather large batch of these cookies, and they were gone in a matter of days! Less is definitely not more when it comes to these confetti compost cookies. The more fun pieces you add in, the better they are! I mean, what can go wrong with cookie dough, chocolate chips, sprinkles and every other thing on this list?

Confetti Compost Cookies (recipe from With Sprinkles on Top)

ingredients:

• 1-1/2 sticks unsalted butter, melted and cooled
• 1 cup loosely packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup crushed salt and vinegar potato chips
• 3/4 cup chocolate chunks
• 1/2 cup crushed salted pretzels
• 1/3 cup graham cracker crumbs
• 1/3 cup assorted sprinkles

directions:

1. Preheat oven to 325 degrees F.
2. In a bowl, mix together flour, baking soda and salt, then set aside.
3. In another bowl, whisk the cooled butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed and smooth.
4. Gradually add in dry ingredients and mix with a spoon until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in all of your add-in’s here, using a spoon and your hands (if need be) to bring it together.
5. Roll dough into 1 1/2-inch balls and place on a nonstick baking sheet about 2 inches apart. Bake for 9-12 minutes, or until the middles are just set. Don’t over bake. Cool on wire racks.

Have fun! Let me know if you try them and add any other ingredients!
-Kylie

Valentine's Day Cherry Donuts

I love Valentine's Day for pretty much two reasons. Candy and treats! Yummmm. I mean, who doesn't love candy hearts and chocolate, right? So I knew I had to do a Valentine's Day baking post, like last year's Red Velvet Brownies. This year I went the donut route, and the came out pretty darn good! Added some pink and red sprinkles, and they were set to go!

Valentine's Day Cherry Donuts (recipe from Shugary Sweets)

ingredients:

For the Donuts:

• 2 cup flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1/2 tsp ground nutmeg
• 2 eggs
• 1 tsp vanilla extract
• 3/4 cup milk 
• 2 Tbsp butter, melted
• 15 maraschino cherries, chopped

For the Glaze:

• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 2 1/4 cup powdered sugar
• sprinkles

directions:

1. In mixing bowl, add flour, sugar, baking powder, baking soda, salt and nutmeg. Mix until combined. Add in eggs, vanilla, milk and melted butter. Mix thoroughly. Fold in chopped cherries.
2. Pour batter into a ziploc bag, snip off the corner of bag. Pipe into greased donut pans. Bake in a 325 degree oven for 10 minutes. Remove and allow to cool in pans 5 minutes before removing to a cooling rack.
3. For the frosting, heat cream in small saucepan until just before boiling. Remove from heat and whisk in vanilla extract and powdered sugar. Add more cream (or powdered sugar) until desired consistency.
4. To frost donut, dip cooled donut into glaze. Set on wax paper, apply sprinkles immediately (if desired), and allow to set (about 15 minutes) before eating. Enjoy!

Perfect timing to whip some up before Sunday!

-Kylie

Vanilla Bean Cupcakes

I think it's pretty essential to have a good vanilla cupcake recipe in your personal recipe book. It's something that pretty much everyone likes, and can also be transformed into so many different cupcakes! I found this one with vanilla bean in it, and quickly fell in love. I love seeing the little flecks of vanilla bean throughout the cupcakes, and they just taste so darn good!

Vanilla Bean Cupcakes (recipe from Sarah's Bake Studio)

ingredients

for the cupcakes: 

2 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

6 ounces white chocolate baking bars, broken up

2 tablespoons milk

1/2 cup unsalted butter, softened

3/4 granulated sugar

2 teaspoons pure vanilla extract

4 large eggs

seeds scraped from 1/2 vanilla bean

1 - 5.3 ounce container of greek yogurt, plain or vanilla

for the frosting:

1 cup unsalted butter, softened

3 cups pure cane powdered sugar

1/4 teaspoon salt

2 teaspoons pure vanilla extract

seeds scraped from 1/2 vanilla bean

1-3 tablespoons milk

instructions:

1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Set aside.
2. In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a medium saucepan, combine white chocolate baking bars and milk over low heat, stirring continuously until chocolate is melted and mixture is smooth. Set aside.
4. In a large bowl using an electric mixer, beat butter and sugar until light and fluffy. Blend in melted chocolate and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
5. Split vanilla bean down the middle lengthwise; scrape seeds from half of vanilla bean into batter. Reserve other half for buttercream.
6. Slowly add flour mixture to wet ingredients, alternating between flour and Chobani Greek yogurt; beat at low speed until blended.
7. Scoop batter into cupcake liners – no more than 2/3 full, or use a #24 disher to scoop batter. Bake for 12-14 minutes. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 3 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.
FOR VANILLA BEAN BUTTERCREAM
8. In a large bowl using an electric mixer, beat butter until creamy and smooth.
9. Turn mixer on lowest speed and add powdered sugar, salt, vanilla extract, vanilla bean seeds, and a tablespoon of milk; mix on low speed until combined.
10. Turn mixer on high speed and mix for 3 minutes, adding more milk if needed; mix until creamy and smooth.
11. Pipe or frost cooled cupcakes. Eat & Enjoy!

Enjoy!

-Kylie

Buffalo Chicken Meatballs

Even though I don't actually like eating wings, I LOVE wing sauce. (I always dip my pizza in it. SO good!) So when I came across this recipe for Buffalo Chicken Meatballs, I knew I needed to give them a try. And they came out pretty darn amazing. Plus, they mainly cook in the crockpot, which means less work ;) They'd be perfect for taking along to a party, but I highly recommend making a separate batch just for yourself!

Buffalo Chicken Meatballs (recipe slightly adapted from Damn Delicious)

ingredients:

• 1 pound ground chicken
• 3/4 cup Panko
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup buffalo sauce

directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In a large bowl, combine ground chicken, Panko, egg, garlic powder and onion powder; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
3. Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
4. Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
5. Serve immediately, drizzled with blue cheese dressing, if desired.

Enjoy!

-Kylie

Spinach Dip Bread Bowls

These little spinach dip bread bowls are SO incredibly yummy. My family and I devoured them the other night, and I honestly wish I had made more! Easy to make, and easy to eat. Just how I like it ;) These would be the perfect treat to make and take along to a holiday party or to a family get together!

Spinach Dip Bread Bowls (recipe from Picky Palete)

ingredients:

• 13.3 oz roll of refrigerated french bread loaf
• 2 Tablespoons extra virgin olive oil
• 2 Cups baby spinach, coarsely chopped
• 1 clove fresh garlic, minced
• 3 oz softened cream cheese
• 1/2 Cup light sour cream
• 2 Tablespoons fresh shredded parmesan cheese
• 1/8 teaspoon Chile Pepper
• 1/8 teaspoon Garlic Salt
• 1/8 teaspoon Sea Salt
• 1/8 teaspoon freshly ground black pepper
• 1/3 Cup shredded mozzarella cheese

directions:

1. Preheat oven to 350 degrees F.  Spray 10 regular muffin cups with non stick cooking spray.  Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick.  Press each slice into about a 3 inch round, I did this by pressing in between my hands.  Press into the bottom and up sides of the muffin cup.  Set aside.
2. Heat oil in medium skillet over medium heat.  Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.
3. Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper into a medium bowl.  Mix until well combined.  With a medium cookie scoop, scoop dip into each of the centers of bread bowls.  Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.

Happy eating!

-Kylie

Pumpkin Maple Cupcakes with Cinnamon Cream Cheese Frosting

Still looking for a last minute dessert to whip up for Thanksgiving tomorrow? Or a recipe to get rid of that extra pumpkin you now have? You're definitely going to want to make these. You probably have most of the ingredients already, and these cupcakes come out amazing! And the icing is to die for. I had leftover in the end, and I was putting it on everything! You have to give these a try!

Pumpkin Maple Cupcakes 

ingredients:

• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 tbsp unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp imitation maple syrup extract
• 1/4 cup pumpkin puree
• 1 tbsp vegetable oil
• 1/3 cup milk

directions:

1. Preheat oven to 300 F. Line standard muffin tin with paper liners and set aside.
2. In a medium bowl, mix flour, baking soda and salt. Set aside.
3. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the egg, then add the vanilla, maple, pumpkin and vegetable oil. 
4. Beat in flour mixture alternately with the milk.
5. Divide the better among the cupcake liners, about 3/4 full. Bake for 18-20 minutes, and then cool cupcakes on a wire rack.
6. Frost once completely cooled.

Cinnamon Cream Cheese Frosting

ingredients

• 6 oz cream cheese, softened
• 6 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 3 cups powdered sugar

directions:

1. In a large bowl, cream butter and cream cheese until smooth. Beat in vanilla and cinnamon.
2. Add powdered sugar and beat on low until combined, then on high until frosting is smooth.
3. Pipe onto cooled cupcakes with your favorite frosting tip.

Enjoy!

-Kylie

pumpkin doughnuts

I recently got a doughnut (or donut?) pan, and I couldn't wait to try it out! My first attempt didn't turn out so well (apple doughnuts that definitely tasted more like bread), but I hit a big success with these pumpkin doughnuts! So moist and delicious! I have a feeling these will be made multiple times this year!

Pumpkin Doughnuts with Sour Cream Icing (recipe from Real Simple)

ingredients for doughnuts:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 cup pure pumpkin puree
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 cup canola oil
• 1 egg
• 1 tsp vanilla extract

ingredients for icing:

• 3/4 cup confectioners sugar
• 2 tbsp sour cream
• 1/4 tsp fresh lemon juice

directions:

1. Heat oven to 350 F. Lightly grease a doughnut pan.
2. Whisk together the flour, baking powder, pumpkin pie spice, salt and baking soda in a medium bowl; set aside.
3. In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, egg and vanilla. Add the dry ingredients and mix until just combined.
4. Spoon 1/4 cup batter into each compartment of the doughnut pan. Bake until the doughnuts are golden brown and spring back slightly when touched, about 12-14 minutes. 
5. Let cool in pans for about 15 minutes, then transfer to a wire rack to cool completely.
6. While the doughnuts are cooling, whisk together the confectioners sugar, sour cream and lemon juice in a small bowl. Dunk the cooled doughnuts in the icing and let set on a piece of parchment or wax paper. 

Enjoy!

-Kylie

Caramel Stuffed Apple Cider Cookies

These are easily my favorite fall cookies. Apple cider mix in the dough, and the dough wrapped around a caramel. What could be better? These cookies were taste tested by multiple people before hitting the blog, and they've come out with rave reviews! Now it's your turn to give them a try!

Caramel Stuffed Apple Cider Cookies

ingredients:

• 1 cup softened butter
• 1 cup granulated sugar
• 1/2 tsp salt
• 1 box Alpine Spiced Apple Cider Instant Drink Mix (10 packets)
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 3 cups all purpose flour
• 1 bag Kraft Caramels (14 oz)

directions:

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment
2. In a small bowl whisk together flour, baking soda, baking powder and cinnamon. 
3. With your mixer cream together butter, sugar, salt and all 10 packets of drink mix, until light and fluffy. 
4. Beat in eggs one at a time. Add vanilla and mix well.
5. Gradually add flour to butter/egg mixture. Mix until just combined and refrigerate for about an hour.
6. Roll a ball of dough in your hand and flatten it. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely.
7. Place on parchment 2 in apart. Bake 12-14 minutes, or until very lightly browned around the edges. 
8. Once the cookies are done, slide the parchment sheet onto a cooling rack. When cookies are cool enough to be firm, but still warm, gently twist them off the parchment and allow them to cool upside down. And enjoy!

Tip: Heat up the cookie right before eating! The heat melts the caramel a little and makes for a perfect, warm treat! Also, you could try chopping up the caramel instead of wrapping the dough around it to have the caramel more even dispersed within the cookie!

-Kylie

pumpkin pie cupcakes

Tis the season for everything pumpkin! I made these cupcakes for the first time a couple years ago, and they got eaten so quickly that my friend and I had to make another batch almost immediately! They are just so good. And so easy to devour in a few bites. Plus, quick to mix up and bake. So all around, the perfect recipe!

Pumpkin Pie Cupcakes with Whipped Cream

ingredients:

-2/3 cup all purpose flour

-1/4 tsp baking powder

-1/4 tsp baking soda

-1/4 tsp salt

-2 tsp pumpkin pie spice

-1 15 oz can pumpkin puree

-1/2 cup sugar

-1/4 cup brown sugar

-2 large eggs

-1 tsp vanilla extract

-3/4 cup half and half

directions:

1. Preheat the oven to 350F. Line a 12-cup muffin tin with liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
3. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
4. Fill each liner with about 1/3 cup batter.
5. Bake for 20-30 min (depending on your oven), and then cool the cupcakes in the pan.
6. Chill cupcakes before serving and top with whipped cream.

Whipped Cream

ingredients:

-2 cups whipping cream

-8-10 tsp powdered sugar

-4 tsp vanilla

-optional for adults: a dash of Kahlua 

directions:

1. Pour the whipping cream into a mixing bowl and whisk on medium-high power until medium peaks form.
2. Add the powdered sugar and vanilla and whisk until stiff peaks form.
3. Add to the cupcakes once cooled.

Happy baking!

-Kylie

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coconut kisses

These cookies just flew off the counter out my house! It's a perfect mix between a chewy sugar cookie and a coconut macaroon. With a Hershey kiss on top. So. Good. Perfect way to start off a Monday ;)

Coconut Kisses (recipe from Rook No. 17)

ingredients:

2 1/2 cups All purpose flour

1 Tablespoon plus 1 teaspoon baking powder

1/2 teaspoon table salt

2/3 cups butter, softened

6 oz. cream cheese, softened

1 1/2 cups granulated sugar

2 egg yolks

1 Tablespoon plus 1 teaspoon Vanilla extract

1 Tablespoon plus 1 teaspoon juice from a fresh orange

10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions

1 bag Hershey Kisses

directions:

1. In a medium bowl, sift flour, baking powder and salt.  Set aside.
2. In the bowl of an electric mixer, beat the butter, cream cheese, and sugar until light and fluffy.  Add egg yolks, vanilla and orange juice and beat till smooth.  
3. In 1 cup increments, mix flour in to the butter mixture.  Add the 6 cups flaked coconut and beat to combine.
4. Refrigerate dough for 1 hour. While dough is chilling, remove wrappers from the Kisses.
5. Preheat oven to 350.  One at a time, scoop dough into 1.5" balls (about the size of a large walnut, roll between your palms, then roll in the bowl of remaining coconut (4 cups).  Arrange on an ungreased baking sheet, at least an inch apart (cookies will spread slightly).  A standard cookie sheet should accommodate a dozen cookies at a time.  
6. Bake 12-14 minutes, until the cookies puff and are very lightly browned.  
7. Remove from oven.  Immediately press one Kiss into each cookie.  Return pan to oven and bake for an additional minute.
8. Remove pan from oven and cool on a rack for 10 minutes.  With a thin spatula, gently move cookies on to a rack to finish cooling.

Enjoy!

-Kylie