BEST PUMPKIN SPICE CUPCAKES – Butter with a Side of Bread by Gordon Ramsay

BEST PUMPKIN SPICE CUPCAKES - Butter with a Side of Bread


Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes!

Best Pumpkin Spice Cupcakes with Cream Cheese Frosting

These semi homemade pumpkin spice cupcakes are to die for! They are so soft and fluffy and every bite is full of moist and flavorful cupcake and frosting goodness. I am addicted to pumpkin flavored things and these pumpkin cupcakes with cake mix and pudding are one of my favorite treats to make! Making these pumpkin spice cupcakes using cake mix is just another way to get desired results without the extra legwork!

What Are Pumpkin Spice Cupcakes with Cream Cheese Frosting?

These cupcakes are just like you’d expect, but with a fun twist. Instead of making cupcakes from scratch, we use yellow cake mix and canned pumpkin as the starter. This not only reduces our time in the kitchen but helps us to use fewer pantry ingredients! The added canned pumpkin and seasonings help to give us a well flavored and spiced cupcake that we can’t wait to sink our teeth into.

Best Pumpkin Spice Cupcakes with Cream Cheese FrostingPumpkin Spice Cupcake Ingredients

-Boxed Cake Mix: We need 1 box of yellow cake mix to make this recipe. You can use your favorite brand.

-Instant Pudding: We only need 1 box of instant vanilla pudding (just the dry stuff) to make these cupcakes extra moist.

-Canned Pumpkin: Just a small (about 12 ounce) can of pumpkin puree is enough for adding color, moisture, and flavor to these treats. Make sure you grab pumpkin puree and not the canned pumpkin pie filling as there is a difference!

-Baking Soda: Although the cake mix contains leavening agents, 1/4 teaspoon of baking soda will help to make these cupcakes extra fluffy.

-Eggs: We need 2 large eggs to help bind these cupcakes together and get us a great crumb.

-Water: Using 3/4 cup of water we can thin down the batter so that it isn’t incredibly thick and paste-like.

-Spices: We will need 1/4 teaspoon nutmeg and ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon of ginger to spice these cupcakes up well.

Best Pumpkin Spice Cupcakes with Cream Cheese FrostingCream Cheese Frosting Ingredients

-Butter: Using 1/2 cup (1 stick) of softened unsalted butter, we can get a rich and flavorful cream cheese frosting that tastes great!

-Cream Cheese: We will need 8 ounces (1 brick) of softened cream cheese.

-Powdered Sugar: 4 cups of powdered sugar will add a thick and sweet creamy texture to the frosting that we need.

-Milk: We will need about 1/4 cup of milk to get the right consistency in the frosting. You can use any dairy/nondairy milk of choice.

-Vanilla: With 1 teaspoon of vanilla we create a flavor base. You can use what you have on hand, but I prefer the high quality stuff because it tastes so much better.

How to make Best Pumpkin Spice Cupcakes with Cream Cheese FrostingHow to Make Pumpkin Spice Cupcakes

Preheat oven to 350F degrees. Line a muffin pan with cupcake liners or grease it well.

Place all of the cupcake ingredients into a mixing bowl and then beat together for 4 minutes.

Fill your cupcake liners about 2/3 full.

Cook at 350°F for about 25 minutes. Test with a toothpick – it should come out clean.

To make them completely irresistible I usually top the cupcakes with cream cheese frosting.

How to Make Cream Cheese Frosting

Beat the softened butter and cream cheese together in a bowl.

Add in the remaining ingredients. Beat again to combine.

Frost your cupcakes as desired.

How to make Best Pumpkin Spice Cupcakes with Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes! 

Pumpkin Spice Cupcakes with Cream Cheese Frosting

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Course: Cake, Dessert

Cuisine: American

Keyword: Pumpkin Spice Cupcakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 24

Ingredients

  • 1 box yellow cake mix 15.25 oz
  • 1 3.4oz small box instant vanilla pudding
  • 12 oz pure pack pumpkin
  • 1/4 tsp baking soda
  • 2 eggs
  • 3/4 cup water
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ginger

Cream Cheese Frosting

  • 1/2 cup salted butter 1 stick, softened
  • 8 oz cream cheese softened
  • 4 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla

Instructions

Cupcakes

  • Preheat your oven to 350F degrees and line your muffin pan with cupcake liners or grease them with nonstick cooking spray.

  • Add all of the ingredients for the cupcakes into a large mixing bowl and beat for 4 minutes.

  • Fill your cupcake liners 2/3 of the way full.

  • Bake in the oven for 25 minutes or until a toothpick can be inserted and come out clean.

  • Let cool completely and then frost with cream cheese frosting.

Cream Cheese Frosting

  • In a mixing bowl, cream together the butter and cream cheese until smooth.

  • Add in the powdered sugar, vanilla, and the milk. Beat again. Add more milk ( a little at a time) if needed to help reach the desired consistency.

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes! 

Can I make a larger pumpkin cake instead of cupcakes?

Absolutely! This cupcake recipe is so versatile it can be made into larger cakes as well. I’ve personally made this cake in a large sheet pan and smaller 9×9’s. For a large cookie sheet cake and 9×9 pans, you’ll need to bake for about 35 minutes. Make sure to let them cool completely before frosting or stacking!

How to store cream cheese frosted pumpkin cupcakes

I recommend storing already frosted cupcakes (and any remaining frosting) in the fridge for up to 3 days. If you plan on eating them the same day, they can remain at room temperature for up to 8 hours.

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes! Can I freeze cream cheese frosted cupcakes?

Yes, you can! After letting your cupcakes cool completely and frosting them as desired, take the cupcakes and place them in an airtight container, then place the container in the freezer. They can last in the freezer for about 3 months. When you want to eat one, simply remove it from the freezer and place it on the counter to thaw for a few minutes before enjoying.

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes! More cupcake recipes you’re no doubt going to love!

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes! These Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect semi-homemade recipe for when you want something sweet and delicious. Every bite tastes like Autumn and you can’t help but fall in love with these frosted cupcakes.

Berry Crisp Recipe Low Carb & Delicious by Gordon Ramsay

Low Carb & Delicious Berry Crisp


Low Carb Journey And My Berry Crisp Recipe

So most of y’all know that I’ve been low carb for almost three months now and I love it. Read about my journey at the bottom of my low carb recipe post (click here). But let me tell ya, a girl has needs. Fortunately for me delicious recipes like berry crisps can be low carb and I have found that eating low carb is one of the easiest ways of eating I have ever adopted.

So today, we are going to address my need for fruit crisps because it was just about getting the best of me and I hit it out of the park with this little experiment of mine. 

OH mercy, this berry crisp recipe is so so so good!

I really enjoyed the added flavor my low carb ingredients gave to the topping. In place of ice cream, I poured a little heavy cream over my serving like my ancestors used to do, and that tasted like melted ice cream and just sent this over the top. Heavy cream is a welcome bonus when you are eating keto!

Low Carb & Delicious Berry Crisp

Let’s talk about the ingredients for Berry Crisp Recipe that make it Low Carb

Almond Flour/Meal can be found at Wal Mart now.

Almond flour or meal is a very nutritious gluten free alternative to wheat based flour.  It can be a little tricky to bake with but for our purposes here is was great. 

I have also found it at every other grocery store I shop at. Wal Mart has it near the flour and Kroger has it in the health food section. This is basically ground almonds and is WONDROUS as a crisp topping because of the toasted nut flavor it adds.

When it comes to sweeteners,  you can use Stevia.  But in this recipe I am using Swerve because it essentially has zero net carbs. Swerve is a little pricey but a little goes a long way.

Fruit is pretty carb rich so I have been avoiding it but berries are among the lowest carb fruits and are okay once you get the ball rolling and have been eating low carb for a while. Blackberries, blueberries, raspberries, strawberries – whatever cranks yer tractor is fine here.

Ingredients for Berry Crisp Recipe that is low carb and delicious

  • Almond meal/flour
  • Sweetener of your choice (Stevia, Swerve (used here), Monk Fruit, etc)
  • Softened butter
  • Vanilla,
  • Cinnamon,
  • Chopped pecans,
  • 2-3 cups of berries of your choice.  Frozen berries are fine to use in this, just add a few minute extra to the cooking time.

Low Carb & Delicious Berry Crisp

  • Place berries in the bottom of a pie plate.
  • Sprinkle just a bit of sweetener over them if you like. I added a teaspoon of Swerve

Note: It depends on your berries whether or not you will end up with a lot of juice in the bottom of your pie plate, my blackberries burst forth with juice with each bite but they weren’t drowning in it like you are used to seeing with super sweet crisps and cobblers. They were so good, though! SOOOO GOOD!

Low Carb & Delicious Berry Crisp

  • In a medium bowl, place almond meal, cinnamon, sweetener, vanilla, and butter.
  • Cut this together with a fork until it looks kind of like this the picture above.

It won’t be dry like a normal crisp topping, but will be a bit more like cookie dough.

  • Now stir in the chopped pecans.

IT IS SO GOOD! I could just eat the bowl. Also, once you taste it you can decide if you want to add more sweetener at this point.

Low Carb & Delicious Berry Crisp

  • Now pinch off bits of this and blop them all over the top.
  • Blop! Blop! Until the top is all covered.
  • Bake at 350 for 30 minutes or until it is lightly browned on top.

A few minutes before it is done, send your entire family out of the house on an errand. 😉

Low Carb & Delicious Berry Crisp

And enjoy a delicious berry crisp low carb and deeeelicious 🙂

Low Carb & Delicious Berry Crisp

Calories: 207kcal

Author: Christy Jordan

Ingredients

  • 2-3 cups berries
  • teaspoon swerve for berries* can use Stevia, Monk Fruit, etc

For topping:

  • 1.5 cups almond meal/flour Not regular flour, almond flour, it is labeled either flour or meal
  • 2 tablespoons Swerve*
  • 1/2 cup butter Softened, can use ghee or coconut oil as well
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 cup chopped pecans

Instructions

  • Place berries in bottom of pie plate and sprinkle with a teaspoon (or so) of sweetener. Set aside.

  • In medium bowl, place meal, sweetener, butter, cinnamon, and vanilla. Cut together with fork until a dough is formed. Cut or stir in pecans until well incorporated.

  • Using your fingers, pinch off bits of topping and place all over top of berries. Bake at 350 for 30 minutes or until lightly browned.

  • Serve with heavy cream poured over the top (in place of ice cream), if you like, or on it’s own.

Notes

*You may want to use more sweetener, especially if you are using Splenda. Sweeten to your taste. Using Swerve, this was just enough for me.
**I don’t know the carb count on this, only that it is significantly lower than my usual recipe. 🙂

Nutrition

Serving: 1cup | Calories: 207kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Fiber: 4g | Sugar: 11g

You might also like these recipes

Low Carb Meatloaf To Die For

Low Carb Sheet Pan Chicken Teriyaki

Low Carb Lasagna Stuffed Chicken

Low Carb Chocolate No Bake Cookies

 

We are all worms. But I believe that I am a glow-worm. 
~Winston Churchill

Low Carb Berry Crisp


Yum

Sumac Roasted Delicata Squash Rings with Tahini Parsley Sauce by Gordon Ramsay

Sumac Roasted Delicata Squash Rings with Tahini Parsley Sauce



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

There are loads of ways to turn delicata squash into a delicious treat. In my opinion, roasting makes the squash taste sweeter without adding extra sugar and brings about an amazing depth of flavour. You can also stirfry or steam them. No need to peel the delicata as the skin is thin and edible.
Tahini works in perfect harmony with roasted squash. Adjust the amount of water in the dressing depending on the consistency of the brand you use. The sauce should be thick yet runny, like honey or pouring consistency of mayonnaise.

Tahini Parsley Sauce
  • 2 Garlic cloves, smashed
  • 40 g Flat-leaf parsley leaves with tender stems
  • 125 g Tahini
  • 45 ml Fresh lemon juice
  • 100 ml Water
  • Salt
  • 1 Delicata squash, sliced into 1/2-inch thick rounds and seeds removed
  • 1 tbsp Olive oil
  • 1 tbsp Sumac
  • Salt and black pepper to taste
  • 2 tbsp Pomegranate seeds
  • 2 tbsp Chopped parsley leaves
  1. Pulse garlic, parsley, tahini, lemon juice, and water in a blender, adding more water if needed, until smooth. Season with salt. Sauce can be made 1 day ahead. Cover and stored in the fridge for up to 1 week.
  2. Preheat oven to 200C/400F and line a baking sheet with parchment paper.
  3. In a large bowl, toss squash rings with the olive oil, sumac, salt, and pepper until the squash rings are thoroughly coated. Arrange them evenly on the baking sheet in a single layer.
  4. Bake for 25 minutes, until tender and slightly caramelized on the edges. Remove from oven and let cool slightly.
  5. Tranfer the squash rings on a serving platter. Drizzle some tahini dressing over and scatter with pomegranate seeds and chopped parsley. Enjoy!

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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