Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing

Posted by Jen

Okay, these are AMAZING!  It is a MUST TRY recipe!!!  MMM.  Of course, 12 is not enough so I double it:)

Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing

Makes 12 cupcakes

Cupcake Ingredients:

1 cup canned pumpkin

1/3 cup canola oil

1 cup granulated sugar

1/4 cup soy milk

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chocolate chips – I added almost 1 cup of chocolate chips

Cinnamon Icing (recipe below)



1. Preheat oven to 350 degrees.  Line muffin pan with cupcake liners (metal works better– would spray the muffin liners with cooking spray)

2. In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla.  Sift in the flour, baking powder, baking soda, cinnamon, salt.  Stir together with a fork– don’t use a handheld mixer, as it will make the batter gummy.  Once well combined, fold in the chocolate chips.

3. Fill liners two-thirds full.  Bake for 22 to 24 minutes.  Transfer to a wire rack and let fully cool before icing.



Cinnamon Icing – I doubled the icing recipe

1/2 cup powdered sugar

1/2 teaspoon ground cinnamon

2 tablespoons margarine, melted (can use benechol or other nonhydrogenated margerine)

1 tablespoon soy milk

1/2 teaspoon vanilla extract



1. Place sugar and cinnamon in a small bowl.  Add the margarine, soy milk, and vanilla and stir with a fork until smooth.  Keep at room temperature until ready to use.  The mixture should look opaque and honey brown.  If it’s glistening a lot or looks too liquid, add a little extra powdered sugar.


To assemble:

1. Take a small plastic sandwich bag and cut out a tiny hole in one edge or fit a pastry bag with a small-holed decorating tip.  Fill the bag with icing and pipe it out Jackson Pollack-style onto the cupcakes.  You may also opt to pipe it in zig-zags, lines, or swirls.  Let the icing set at room temperature or refrigerated.

Celebrate : Mummy Dogs and Bones & Blood

Written By Jen

Pillsbury Crescent Rolls
Hot Dogs

For the Mummy Dogs, wrap a hot dog in a crescent roll. Place on baking sheet and cook according to crescent roll package. Before serving add mustard eyes to the mummies.


Bones & Blood
Pillsbury bread sticks
Pizza Sauce

For the Bones and Blood, shape the bread sticks into bones. Bake according to the package. Serve with warm pizza sauce as the blood.

Recipe : Pumpkin Whoopie Pies & Maple Cream Cheese Filling

These whoopie pies, my friend Jan sent to me.  Everything she makes is amazing and I am sure these will follow suit!  I can’t wait to try this fall delight.  She got the recipe from the Brown Eyed Baker’s blog .  It is amazing how many wonderful resources we have at our fingertips.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Yield: About 4 dozen assembled whoopie pies (will vary depending on how large you make them)

Prep Time: 15 minutes | Bake Time: 10 to 12 minutes

For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

The Brown Eyed Baker original post is at:

Recipe : Chocolate Covered Strawberry Footballs

I hope someone makes these for the Super Bowl Party I am going to!  YUM!

Chocolate Covered Strawberry Footballs

This brilliant idea came from, From Glitter to Gumdrops at:
Thanks for the great idea!

Recipe : Pumpkin Pie Milkshake


Hi Everyone!  Wow, can you believe Thanks Giving is right around the corner?  My kids and I are ready for a holiday!  I have the perfect snack for after school today OR just a nice project and treat for all of you to enjoy during the break!  This is SOOO YUMMY!  I know you will be happy you tried it!  I sure was!  Here is the recipe! 
Pumpkin Pie Milkshake1/3 Cup pumpkin, canned or homemade
1/4 – 1/2 Cup Milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves
1/16 t nutmeg
2 T brown sugar
2 cups vanilla ice cream
1-2 graham crackers
Put all the ingredients into the blender except for the graham crackers and mix.  If you would like a thicker milkshake add all the ingredients except for the ice cream.  Blend.  Allow the ice cream to soften a tad, then hand mix the ice cream in, or try a a hand held electric mixer.  Start with 1/4 cup of milk then add as needed.  I tripled this recipe (typical) and it still fit in the blender and it was just right for our family.
Once you pour it into the bowl everyone can top their glass off with some freshly crushed graham crackers! 
WOW this is delicious!  I think it’s the perfect treat after school to start of the Thanksgiving Holiday Weekend!  Enjoy!  Let me know how you like it!  This recipe comes from http://www.ourbestbites.com/!  Thanks for sharing ladies!
Our FUN Friday after school snack!
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