Who does not absolute LOVE the Holidays? Well, I am a fan. And with this GRAND time of year comes lots of baked goods.
I made these scumptious, melt-in-your-mouth, Ricotta Sugar Cookies for the Rogers one Sunday.
And today I made these Pumpkin Spice Cupcakes
And today I made these Pumpkin Spice Cupcakes infused with Cream Cheese 
& topped with Whipped Cream laced with Nutmeg.
Mighty tasty - & totally calorie free. Try some for yourself:
Mighty tasty - & totally calorie free. Try some for yourself:Pumpkin Spice n'Cream Cupcakes:
1 box spice cake mix (made as directed on the box)
Add 1 cup canned pumpkin pie filling and 1 small package of instant vanilla pudding (nuts are optional).
Place batter in paper lined muffin tins.
Beat 1 (8 oz) cream cheese, softened. Add 1 egg and 1/4 cup of sugar.
Drop by small spoonfuls in spice/pumpkin cake batter and swirl with toothpick.
Bake 350 degrees for 18 minutes.
Frost cooled cupcakes with whipped cream or cool whip with 1/4 teaspoon of Nutmeg mixed in.
No comments:
Post a Comment