Mini Pumpkin Cupcakes Recipe Is Too Cute to Pass Up

mini cupcakes

When it comes to having dessert, it can't really be considered a splurge if you eat something tiny, right? Well, that's the philosophy I plan on using when I make this sweet Mini Pumpkin Cupcakes recipe for Halloween, Thanksgiving, and everything in between.

Come on. You gotta love these things. They're small enough that you won't have to run an extra mile on the treadmill to work 'em off, yet they're tasty enough to satisfy our craving for a comforting sugary finish to whatever our meal of choice happens to be.

Of course, something tells me it's pretty hard to eat just one of these cupcakes, which kind of defeats the purpose of the whole mini thing -- but who cares?!?

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They're adorable. And delish. And simple enough to make without feeling like you need to take baking classes.

On that note, I'm thinking it's about time to invest in mini muffin pans.

Mini Pumpkin Cupcakes

1 cup flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

2 eggs

1 cup sugar

1/2 cup oil

7 oz pumpkin

4 oz cream cheese

4 tbsp butter

1/2 tsp vanilla

1 cup powdered sugar

Directions:

Preheat oven to 350. Mix together flour, baking soda, baking powder, salt, and cinnamon.

In separate dish, mix together eggs, sugar, and oil. Add in pumpkin and mix well. Slowly add in flour mixture and mix.

Pour batter into 24 sized mini cupcake pan. Bake for about 15 minutes.

Mix together cream cheese, butter, and vanilla until creamy. Stir in powdered sugar. Use to pipe or frost cupcakes.

(And you can always garnish with some pretty sprinkles if desired!)

What are your favorite desserts to make this time of year?

 

Image via tawest64/Flickr

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