It'll just be my mom and dad and myself, but that's fine too! My mom and I have already made 2 pumpkin pies, green bean casserole, stuffing and getting the taters ready which will mash tomorrow. The turkey is thawing and will get brined. Tomorrow it'll be smoked and then cooked. I can't wait! I've been chopping all morning and the house has smelled sweet then savory. Yum!
A few weeks ago I made these awesome pumpkin cupcakes with pumpkin creamcheese frosting. I love the cupcakes without the frosting!
- 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix** (they don't sell it that size anymore, only Duncan Hines does so you have to get that!)
- 2 tsp pumpkin pie spice
- 1 cup canned 100% pure pumpkin
- 1 cup water
- 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 5 tbsp packed brown sugar
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.
Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.
**Betty Crocker has reduced their cake mixes, so read the labels on your box. Duncan Hines still carries 18.25 oz boxes.
Recipe from Skinnytaste.com <======addicted to that food blog!
What are you all making? Or having?
Oh and here's our pies!!