Pumpkin Pie Cupcakes

Due to a hectic couple weeks of moving and travelling, the blog has been put on the back burner. Luckily, Miss Anna has stepped in to save the day with her new favorite fall treat! 

It’s 4 days before Thanksgiving and I’ve already had 3 helpings of Thanksgiving fun. That being said, I’ve also tried a ton of new recipes to bring to each potluck. These Pumpkin Pie Cupcakes were my favorite discovery. The cake has a light pumpkin fall flavor, the cream cheese frosting brings it all together, and the crumbled graham crackers adds a bit of crunch. I even tried a new way of frosting the cupcakes – cut the tip off a ziplock baggie. Makes for a nice presentation without having to own any frosting gear! Coworkers all agreed they were DELICIOUS.

Pumpkin Pie Cupcakes

Whip up the batter and drop into your muffin tins.

Make the cream cheese frosting, put in a ziploc, cut off the tip, and swirl on the frosting for a professional look!

For the full recipe, check it out here. 

And to read more about Anna’s adventures in San Francisco, check out craving san francisco. Thanks Anna! 


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Through easy and and delicious healthy recipes, meal plans, health tips, and real life ramblings, I hope to inspire you to find the right measurements to create your own happy and healthy life. One teaspoon at a time.

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