Pumpkin Bites

Something about the Fall always brings out my inner pumpkinaholic.

Mini pumpkin cupcakes with cream cheese frosting. Some topped with chopped pecans make them extra delicious. Have one of each!

This recipe came about because I had a half can of pumpkin leftover in the fridge from my Pumpkin Chocolate Chip Muffin recipe. What to make? I basically used my Pumpkin Bars recipe and cut it in half. I also cut the cream cheese frosting recipe in half. It made 24 mini and 6 regular  cupcakes. You can make any size you want. I think the minis are cute!

To make it easy I used just one bowl. Start by whisking 2 eggs in a large bowl.

Whisk in 1/2 can pumpkin.

Whisk in the sugar.

Add oil.

 Add the flour, BP, BS, and cinnamon. Mix until well combined and smooth.

Spray a mini muffin pan and fill each well with about 1T batter.

  Bake minis about 12 minutes and regular cupcakes about 15 minutes.

Let cool 5 minutes in the pan then remove them and let cool completely.

 Frost with cream cheese frosting and sprinkle half the tops with chopped pecans. Arrange on a pretty platter alternating the toppings.

 All set for a coffee break.

 Very yummy!

Satisfy a pumpkin craving, anytime of year.

Pumpkin Bites
2 eggs
1/2 can pumpkin
3/4 C sugar
1/2 C oil
1 C  flour
1 t cinnamon
1 t baking powder
1/2 t baking soda

Whisk the eggs in a large bowl; whisk in the pumpkin; whisk in the sugar, then the oil. Add the flour, cinnamon, BP and BS. Mix until combined. Spray a mini muffin tin and use a 1T measure to fill each well. Bake at 350 for about 12 minutes.

Cream Cheese Frosting
2 oz cream cheese, room temperature
2 T butter, room temperature
1 C powdered sugar
1/2 t vanilla
1/3 C chopped pecans, for optional topping

Beat the cream cheese and butter until blended. Beat in the powdered sugar and vanilla.
Spread in the cupcakes. Sprinkle some of the cupcakes of the with the chopped pecans.

Cheers!

Links: Domestically Speaking