Mini Pumpkin Spice Cupcakes

Printable version

I'm not much of a baker, but my mom and a number of my aunts are all-stars. Over the years, I have left the pies and sweets to them as I developed my skills as a savory cook. This past Thanksgiving my Mom made mini pumpkin spice cupcakes that were outrageously good. When I asked her about the recipe I was stunned at how easy it was. So easy, that I thought it needed to be shared here.

This is the perfect recipe to make with the kids or even leave for another adult to do while your out finishing the Christmas shopping. If you’re not a good baker or blessed with great cooking skills in general, this is the recipe to make to impress the family. Baking doesn’t get any easier than this. Plus, the pumpkin spice flavor is perfect for a holiday treat.

A cake mix, can of pumpkin and a teaspoon of pie spice are all it takes to make the cake part and a can of frosting is used for the topping. The hardest part about this recipe is probably limiting the number of cupcakes you devour when they’re served.

BEHIND THIS BITE

Mini Pumpkin Spice Cupcakes

I have declared my dislike for pumpkin several times at this blog. I sampled two different pies this Thanksgiving and thought they were ok – but nothing I would crave or go back for a second helping.

This pumpkin cupcake on the other hand IS DELICIOUS!

The pumpkin is really just a moisture base for it though, the spice cake mix and the pumpkin pie spices over power the subtle flavor of the pumpkin – which is a good thing to me. The cream cheese frosting also helps make this simple treat a must try for the holidays.

Like I said in the intro, my Mom made these for Thanksgiving and I was impressed. She also impressed my with her choice of items to take to the two family gatherings that we attended. She made two types of garden salad, a cranberry salad and these pumpkin spice cupcakes. At both parties, they were the only salads and cupcakes there, she really filled in some holes on both of the Thanksgiving spreads. So if you can’t think of anything to take to you’re next holiday party, either make these cupcakes or throw together a huge tossed salad – either should be a hit.

Eat well, cook often ...

THE RECIPE

Mini Pumpkin Spice Cupcakes

Makes 48 mini cupcakes; 45 minutes
1 box Spice cake mix (15.25 oz)
1 can Pumpkin (15 oz)
1 tsp Pumpkin pie spice
1 can Cream Cheese Frosting (12 oz)
48 mini cupcake baking cups & mini cupcake pan

Make batter
Preheat oven to 325°
In a large bowl mix together cake mix, pumpkin and pumpkin pie spice until well incorporated and a thick batter forms. Line a mini cupcake pan with mini cupcake baking cups. Fill cups 2/3 of the way full.

Bake, finish
Place cupcakes in oven and bake for 11 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool. Take cupcakes out of pan and top each with frosting,
then serve.

Chocolate Peanut Butter Crunch Bars

Printable version

The Christmas season has officially arrived and with it comes the onslaught of family get-togethers and office parties featuring pot luck foods and treats loaded with sugar. Like I did last year, I have decided to use the Holiday season as a time for satisfying my sweet tooth and have committed to creating a couple of new holiday treats. This year the treats will be very simple and only require a few ingredients.

For this recipe, I use one of my favorite breakfast cereals growing up – Peanut Butter Crunch, which was introduced as part of the Cap’n Crunch line of breakfast cereals in 1969. I thought that the crispy texture and peanut butter flavor would be perfect for a homemade candy bar. I use chocolate candy coating, or almond bark, melted in the microwave and mixed with peanut butter as the binder and coating for the treat. For a sweet surprise with each bite I include English toffee as a compliment to the Peanut Butter Crunch, resulting in a decadent treat that comes together in minutes.

BEHIND THIS BITE

Chocolate Peanut Butter Crunch Bars

I saw a show on the Cooking Channel recently and a chef in New York was featured for having made chocolate covered breakfast cereal a signature item at his candy shop. They showed him tempering the chocolate and bringing it to the perfect temperature, it took a lot of work and expertise to do what he was doing.

Watching this guy make the perfect chocolate coated cereal got me thinking. I could do the same thing but make it easier using candy coating. That is what lead to creating this treat. I was going to use frosted flakes originally but when I was at the grocery store looking for them, I happened to come across Peanut Butter Crunch. I immediately grabbed the box and changed directions. I made a treat similar in concept to this back in May, and thought a few modifications would make it the perfect chocolate peanut butter bar.

I'm not much of a treat maker, so its simplicity makes it perfect for me. I intentionally used the microwave with this one rather than a double boiler, just to make it more appealing to less experienced cooks. A tasty Christmas treat without having to turn on the stove is perfect for the culinary-challenged!

Eat well, cook often ...

THE RECIPE

Chocolate Peanut Butter Crunch Bars

Makes 50 treats;
20 minutes active, 2 hours inactive
1 lb Chocolate candy coating
1/2 C Creamy peanut butter
2 C Peanut Butter Crunch cereal
1 C English toffee bits

Melt candy coating, add peanut butter
Place candy coating in a microwave safe bowl and heat on high in 1 minute intervals, stirring between each, until completely melted and runny. Add peanut butter, stir until well incorporated.

Finish, scoop and cool
Add cereal and toffee bits, stir until well combined. A tablespoon at a time, scoop and place on parchment paper-lined baking sheets. Let cool completely, then serve.