I know everyone has started thinking about the shopping and baking for the holiday season, but I am still stuck in fall! A scarecrow is on my door, and I am ignoring that it is supposed to be below freezing temperatures tomorrow.
I am not ready to say goodbye to my pumpkin So here’s one last recipe for a delicious pumpkin cupcake (from Confessions of Cookbook Queen— who just welcomed a beautiful baby girl into her family). I made it a little unhealthier and added a cream cheese frosting– but there’s yogurt in the cupcake. That cancels out the cream cheese, right?!?
Anyone else sad to see the end of fall, or are you all ready to deck the halls?
- 1 box yellow cake mix
- 1 cup canned pumpkin
- 3 eggs
- 1 cup Greek Yogurt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Prep time: 5 min
- Cook time: 15 min
- Servings: 24
- Difficulty: easy
Preheat oven to 350 degrees. Line 24 muffin tins with paper liners.
In the bowl of a mixer, combine cake mix, pumpkin, eggs, greek yogurt, cinnamon, and nutmeg. Mix until mixed, for a couple of minutes. Fill muffin tins about half full with batter. Bake for about 15 minutes or until tops spring back when lightly touched. Let cool completely on a wire rack.
Prepare cream cheese frosting. Frost cooled cupcakes...try not to meet immediately!