Georgia’s “Pumpcan” Mini Cupcakes

Okay everyone, so it’s my second favourite month of the year, OCTOBER (first is December aka Christmas time…Oh and THE DAY OF MY BIRTH)! The leaves are falling and changing colours, the air is cool and crisp and everything pumpkin spice related is selling. It’s time to jump on this train, I have a recipe that not only is amazing, its like having a little bite of fall. Say hello to Georgia’s “Pumpcan” Mini Cupcakes.  (“Pumpcan”- a mix between pumpkin and pecans)

Ingredients:

1 package spice cake mix (Duncan Hines)

1⅔ cup pure pumpkin (in a can next to the pie filling in baking aisle)

½ cup canola oil

3 eggs at room temperature

1 tablespoon ground cinnamon

1 teaspoon baking soda

½ teaspoon ground cloves

72 pecan halves

Icing:

½ cup butter room temperature butter

½ cup cream cheese room temperature

1 ½ teaspoon vanilla extract

3 ½ cups confectioners’ sugar

2 ½ tablespoons milk

Ground cinnamon

Directions:

1.) Preheat the oven to 350°F and line your mini cupcake pan with liners.

2.) In a large bowl, mix together spice cake mix, canned pure pumpkin, eggs, cinnamon, baking soda, cloves and canola oil. Beat on medium for 3 minutes

3.) Fill mini cupcake liners about ⅔ full and press a pecan piece into each. Bake for 17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely

4.)Icing – mix butter, cream cheese and vanilla until light and fluffy. Add in confectioners’ sugar and mix well. Add in milk slowly until it’s reached your desired consistency. Sprinkle your little mini cupcakes with a little cinnamon for a little finishing touch.

FEEDBACK FROM EXTRA SPARKLES PLEASE:

This recipe makes 72 mini cupcakes (3 mini cupcake trays)

ICING: This icing recipe is a little creamier than most, so it melts in your mouth. To have it harden stick the icing in the fridge for an hour and then ice.

Enjoy your perfect little bites of fall. HAPPY OCTOBER!

-xx