Pumpkin Cupcakes with Maple Cream Cheese Frosting

These pumpkin cupcakes with maple cream cheese frosting were perfectly delicious and easy.  I cheated a little bit since I used a cake mix but I didn't add in the typical eggs, oil and water.  I only used a can of organic pumpkin (not pumpkin pie filling) and spices.  The cupcakes were light and fluffy with a taste of pumpkin pie.   I loved the maple cream cheese frosting, not too sweet with a hint of maple syrup.  I brought these cupcakes to work for a coworker’s birthday and they were a hit!  In case you were also wondering, the cute polka dot cupcake liners are from Sur La Table.  Enjoy this wonderful taste of fall (my absolute favorite season)!

Pumpkin Cupcakes 
Printable Recipe

Ingredients

1 box cake mix (I used a white cake mix.)

15 ounce can pumpkin

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon cloves

¼ teaspoon ginger (I used minced ginger because that is all I had.)

Directions

Preheat oven to 350 degrees F.  Place cupcake liners in muffin pan.

In a bowl, mix all ingredients together until well blended.

Fill cupcake liners halfway with batter.

Bake for about 15 to 18 minutes or until a toothpick inserted in the middle comes out clean.

Cool and serve as is or with maple cream cheese frosting.  Store in the refrigerator.

For Maple Cream Cheese Frosting

Ingredients

8 ounces cream cheese, at room temperature

½ cup butter, at room temperature
2 tablespoons maple syrup

1 cup powdered sugar

Directions

In an electric stand mixer, beat cream cheese and butter until light and fluffy.  Slowly add in powdered sugar.  Beat in maple syrup at low speed.  

Chill until just firm enough to use, about 30 minutes.

I used a frosting bag with a piping tip to frost the cupcakes.  I place the frosting bag in a tall glass to make it easier to fill.

Slow Cooker Honey Sesame Chicken 2

I have previously made Slow Cooker Honey Sesame Chicken and it is still one of my favorite slow cooker meals.  This is version 2 of my original recipe since I made it for my mom-to-be friend as a make ahead meal/freezer meal.  I used chicken breasts instead of chicken thighs this time and left out the onions.  The sauce is basically the same, and since I froze this before cooking, I didn't add in the sesame seeds (which is for garnish).   My cousin made the first version with chicken tenders and she said it was "so delicious."  My friend is also allergic to nuts so sesame was on the safe food list, yay!  I hope she likes this dish as much as I do!


Slow Cooker Honey Sesame Chicken 2

Printable Recipe

Ingredients

1 pound chicken (I used 2 large chicken breasts)

½ cup honey

2 tablespoons soy sauce (I used low sodium soy sauce)

2 tablespoons ketchup

1 tablespoon vegetable oil

2 cloves garlic, minced

¼ teaspoon red pepper flakes

½ teaspoon sesame oil

¼ teaspoon ginger, minced

Directions

In a bowl, whisk together the honey, soy sauce, ketchup, oil, garlic, red pepper flakes, sesame oil and ginger.

Add chicken into a freezer bag and pour sauce into bag.  Mix together sauce and chicken in bag with hands.

Freeze until ready to cook in slow cooker.  I would suggest defrosting the night before to cook in slow cooker the next morning.

Cook on low for 3 to 4 hours or on high for 1 ½ to 2 ½ hours, until chicken is cooked through.

Serves 2.