Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting and Chocolate Drizzle!

Recently I made these cupcakes for our first Thanksgiving meal of the season and they turned out great––so tasty! If you're looking for something to make to add a little sweet to your meal, give these a try!

Cupcake Ingredients:
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 cup coconut oil (melt in the microwave about 30 seconds; 1/2 cup vegetable oil can be used instead)
2 large eggs
1/2 teaspoon vanilla extract

Cinnamon Cream Cheese Frosting Ingredients:
1 1/2 sticks unsalted butter, room temperature
1 8oz package cream cheese, room temperature
3 cups confectioners sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

Chocolate Drizzle Ingredients:
5 ounces good quality bittersweet chocolate, finely chopped
4 tablespoons heavy cream
3 tablespoons warm water
6 tablespoons confectioners sugar

Directions
Cupakes:

1. Preheat oven to 350 degrees.
2. In a small bowl whisk flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon until combined; set aside.
3. In a large bowl add pumpkin puree. Whisk coconut oil in slowly until completely mixed. Add light brown sugar, granulated sugar, vanilla and eggs whisking after each ingredient until mixed before adding the next. Add eggs last so they don't cause your coconut oil to hardened back up.
4. Add the flour mixture to wet ingredients and stir until just combined. 
5. Fill lined muffin tins about 3/4 full.
6. Bake for about 18-20 min or until a toothpick comes out clean.
7. Place cupcakes on wire rack to cool.

Frosting:

1. Beat together the butter and cream cheese for about 2 minutes on medium speed or until light and fluffy.
2. Turn the mixer down to low speed and add gradually add the confectioners sugar. Beat until just combined.
3. Add the vanilla and cinnamon.
4. Turn the mixer up and beat a minute or two until light and fluffy.
5. Fill a piping bag with frosting and place in the fridge to set up while you make your chocolate.

Chocolate Drizzle: Place chopped chocolate in heat proof glass. Heat the heavy cream and water in the microwave until hot, around 30 seconds. Pour this over the chopped chocolate and let the mixture sit for 1 minute before stirring until the chocolate is melted and smooth. If your chocolate doesn't melt all the way, stick it in the microwave in 10 second increments until melted.

Stir in the confectioners sugar until you have a thick but pourable consistency. Set the glaze aside until ready to use when it has cooled to room temperature, about 15 minutes.

Pull frosting back out and frost your cupcakes.

Use piping bag with small round tip to drizzle chocolate over the top (or a spoon would work too!)

EAT and enjoy!

Cupcakes adapted from Savor Home, Chocolate Sauce adapted from Phenomenon.

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Perfect Pumpkin Spice Latte (Made At Home!)

November is pumpkin month! That means it is now officially acceptable to incorporate pumpkins into everything we make and do. Finally!

A bit about pumpkins: Pumpkins are members of the cucurbit (gourd) family, their siblings being squash, cucumbers, and melons. Although there are only four main species in the cucurbit family, there are hundreds of varieties, and each can vary in terms of color, size, shape, texture, and taste. That's one of the reasons why decorating with pumpkins is so fun!

Pumpkins from The Gardens

Pumpkins look great on a porch, but perhaps we love them best served at the table. And these orange beauties are good for you! (Wish we could say the same about pumpkin pie!) They're high in fiber, protein, iron, B-vitamins, and beta-cerotene, and low in calories and sodium. And their vibrant color makes for lovely pies, cakes, and soups. Nothing says fall like a pumpkin.

Today we're sharing one of our favorite drink recipes: a pumpkin spice latte! All you need is coffee, cream, and this simple syrup, and you'll be as happy as a Hogwarts student sipping his pumpkin juice.

Pumpkin Spice Simple Syrup
1 cup sugar
1 cup water
2 heaping tablespoons cooked pumpkin (or pumpkin puree)
1 teaspoon fresh grated ginger
2 cinnamon sticks
1/4 of a nutmeg
5 whole cloves
1/4 teaspoon vanilla

Why not use ground spices? You can, of course, but I find that when I use fresh or whole, my simple syrups have a stronger flavor and don't have spices that sink to the bottom! But if needed, use ground cinnamon (1 t), ginger (1 t), nutmeg (1 t), and clove (1/4 t). It's still great!

Stir the water and sugar in a saucepan until the sugar dissolves, mix in the pumpkin and ginger (you can even muddle a bit for strong flavor), then add everything else. Bring up to a boil, then immediately turn down and simmer for five minutes. Remove from heat, add the vanilla, and let it all steep for ten minutes. Strain the syrup once or twice, and it's ready! Keep refrigerated.

To make your Pumpkin Spice Latte, froth 1/2 cup of milk and add a shot of espresso (or strong coffee) and 1 teaspoon of your simple syrup. (Taste and add more if desired.) Top with whipped cream and a sprinkle of cinnamon. Beautiful!

What is the pumpkin recipe you always look forward to making? Please share!

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