How to Make Pumpkin Spice Cupcakes

Fall is here and so is pumpkin everything!  My husband began experimenting with pumpkin desserts last fall.  These Pumpkin Spice Cupcakes with were a huge hit!  Whip up a batch of our cream cheese frosting to top them off!

If I could bottle up the scent of these while they were baking, I’d be a millionaire.

Ingredients for Pumpkin Spice Cupcakes

• 1-1/3 cups flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp coarse grain salt
• ¾ tsp cinnamon
• ¾ tsp ginger
• ½ tsp ground clove
• 1/8 tsp nutmeg
• 1/8 tsp allspice
• 2/3 cup light brown sugar
• 2/3 cup sugar
• 2/3 cup unsalted butter melted
• 2 eggs
• 15 ounces pumpkin puree
• 1/2 cup buttermilk
• ½ tsp vanilla extract

How to Make Pumpkin Spice Cupcakes

1. Preheat oven to 350 degrees and place cupcake liners in a cupcake pan.
2. In a large mixing bowl combine flour, baking soda, baking powder, salt, and spices.
3. In another bowl, beat together butter and sugar until the mixture becomes light and fluffy. Add in pumpkin puree, buttermilk, and vanilla extract and beat some more.  Add the eggs one at a time while beating.
4. Thoroughly combine the dry and wet ingredients.
5. Fill cupcake liners three quarters of the way up.
6. Bake at 350 degrees for about 20 minutes.
7. Allow cupcakes to cool completely then apply frosting using recipe below.

Cream Cheese Frosting Ingredients

• 4 ounces softened butter
• 8 ounces softened cream cheese
• 2 cups powdered sugar
• 1 tsp vanilla extract

How to Make Cream Cheese Frosting

1. Beat together butter and cream cheese in a large bowl until smooth.
2. Add vanilla extract and beat a little more.
3. Slowly add sugar while beating and then beat until desired consistency.
4. Optional:  Add ½ cup of real maple syrup (not the maple flavored corn syrup varieties) for an added fall twist! 

Now you can eat your pumpkin spice cupcake with your pumpkin spice latte and all will be right with the world. Enjoy!
Make sure to check out more of our favorite fall recipes here:

• Cranberry Turnovers
• Cranberry Pumpkin Muffins
• Easy Fall Cake Mix Cookies
• Best Fall Soup Recipes
• Apricot Pecan Yams

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Pumpkin Spice Cupcakes

Everyone’s favorite fall flavor paired with a creamy, rich cream cheese frosting!

Ingredients

Cupcakes

• 1-1/3 cups flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp coarse grain salt
• ¾ tsp cinnamon
• ¾ tsp ginger
• ½ tsp ground clove
• 1/8 tsp nutmeg
• 1/8 tsp allspice
• 2/3 cup light brown sugar
• 2/3 cup sugar
• 2/3 cup unsalted butter melted
• 2 eggs
• 15 ounces pumpkin puree – see note**
• 1/2 cup buttermilk
• ½ tsp vanilla extract

Cream Cheese Frosting

• 4 ounces softened butter
• 8 ounces softened cream cheese
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

Cupcakes

• Preheat oven to 350 degrees and place liners in a cupcake pan
• In a mixing bowl combine flour, baking soda, baking powder, salt, and spices.
• In another bowl, beat together butter and sugar until it becomes light and fluffy. Add in pumpkin puree, buttermilk, and vanilla extract and beat some more. Add the eggs one at a time while beating.
• Thoroughly combine the dry and wet ingredients.
• Fill cupcake liners ¾ way up.
• Bake at 350 degrees for about 20 minutes.
• Allow cupcakes to cool then apply frosting (see cream cheese frosting recipe below)

Cream Cheese Frosting

• Beat together butter and cream cheese until smooth.
• Add vanilla extract and beat a little more.
• Slowly add sugar while beating and beat until desired consistency

The post Pumpkin Spice Cupcakes with Cream Cheese Frosting appeared first on Create Craft Love.

Charcuterie boards have become all of the craze in the last couple of years. There are entire businesses that cater to charcuterie. It’s a fun adult lunchable that you can jazz up with fancier foods. Think of how much easier the prep and clean up would be! Whether you’re looking for a Thanksgiving dinner replacement, appetizer or dessert, these Thanksgiving Charcuterie Boards are sure to keep your guests happy and full!

As always please pin from the original source.

Turkey Veggie Tray from Lil Luna

Fall Charcuterie Board by Pizzazzerie

Turkey Snack Board by The BakerMama

Thanksgiving Pie Board by Delish

Fall Dessert Charcuterie Board by Glorious Treats

Thanksgiving Charcuterie Board by Tasty Oven

Oktoberfest Charcuterie Board by Simply Made Recipes

Fall Snack Board from Your Homebased Mom

Grateful Thanksgiving Board by Korver Farms

Harvest Charcuterie Board by Number 2 Pencil

Easy Fall Charcuterie Board by I Heart Naptime

Thanksgiving Turkey Charcuterie Board by My Heavenly Recipes

Thanksgiving Charcuterie Board by Taste of Two

Thanksgiving Charcuterie Board by Happy Money Saver

Harvest Charcuterie Board by Coming Up Roses

Thanksgiving Charcuterie Board by Krolls Korner

Halloween Charcuterie Board by Cooking with Cocktail Rings – I know this says Halloween but you could easily still use it for Thanksgiving as well.

Thanksgiving Charcuterie by Stickers and Stilettos

Fall Thanksgiving Charcuterie Board by Modern Honey

Pumpkin Spice and Butternut Squash Charcuterie Board

I love the idea of trying something different for the holiday and these Thanksgiving Board Ideas are so much fun. But if you aren’t a fan of skipping tradition, try one of the appetizer or dessert boards!

Have you ever done charcuterie for Thanksgiving? Are you open to trying something like that? I simply love this idea!

The post Thanksgiving Board Ideas | Alternative to Traditional Dinner appeared first on Create Craft Love.

I LOVE roasted turkey!  My husband makes me a roasted turkey breast every couple of weeks and I can eat off it for about two weeks.  If you can manage it, it is cheaper than buying turkey from the deli counter and so much better for you.  By Thanksgiving, you would think I would be sick of turkey but I always change up how I’m eating it.  These are some of the best leftover turkey recipes out there.  I promise you will not be disappointed!

As always, please pin from the original source!

Leftover Turkey Recipes

Turkey Bacon and Avocado Grilled Cheese from Tidy Mom

Leftover Turkey Noodle Casserole from The Kitchen is My Playground

Turkey Cheddar Sliders from Shugary Sweets

Turkey Cranberry and Almond Salad from Fashionable Foods

Creamy Turkey Gnocchi Soup from Wholefully

Turkey Pot Pie with Cheddar Biscuit Crust from Just a Taste

Caramelized Onion and Cream Cheese Turkey Enchiladas from Aunt Bee’s Recipes

Turkey Corn Chowder from Creme de la Crumb

White Turkey Lasagna from Six Sisters’ Stuff

Turkey Mushroom and Bacon Puff Pastry Pockets from Recipe Girl

Turkey Salad Sandwiches from Love from the Oven

Crockpot Turkey Tortilla Soup from Recipes that Crock

Turkey Club Wrap from Tastes Better from Scratch

Turkey Nachos from Bless Her Heart Y’all

Buffalo Turkey Pizza from Erica’s Recipes

Turkey Cranberry Quesadillas from Little Dairy on the Prairie

Cheesy Turkey and Mashed Potato Bites from Today

Turkey Cobb Salad from Country Cravings

Turkey and Stuffing Dumpling Soup from Katies Cucina

Loaded Turkey Panini from Pinch of Yum

Smoked Gouda and Turkey Artichoke Quesadillas from With Salt and Wit

Turkey Tetrazzini from Saving Dessert

Garlic Parmesan Turkey Cutlets from Somewhat Simple

I cannot wait to try the garlic parmesan turkey cutlets!  Those look amazing and so flavorful!  I’ve never thought to use garlic on turkey.

Here are some helpful Thanksgiving Meal Cheats to help with your planning!

The post Leftover Turkey Recipes to Make After Thanksgiving appeared first on Create Craft Love.

Sponsored by Demarle At Home

Fresh cranberries arrived at our local store this week so it’s officially time to break out the autumn recipes.  I find most berry recipes a little sweet for my tastes, but the crisp tart flavor of cranberries is a perfect complement to the sweeter fare found this time of year.  Cranberry compote on waffles is a favorite breakfast of mine, so I thought I would try making a hearty cranberry breakfast muffin.  This also gives me the opportunity to try out our new Flexipan Muffin Tray.  These Cranberry Pumpkin Muffins are a great make ahead breakfast for fall!

Make your own Cranberry Pumpkin Muffins!

 These muffins turned out perfectly in our new muffin tray!  The Flexipan Muffin Tray is completely non-stick which means easy clean up for you!  No need to spray, grease or flour before adding the batter.  

Once your food has cooled 10-15 minutes, they will fall out without sticking to the pan!  It’s like magic!

The Flexipan Muffin Tray works best with the perforated baking sheet.  This allows for even airflow to maximize your baking conditions.

Cranberry Pumpkin Muffins

Dry ingredients

2 cups all-purpose flour
¾ cup brown sugar
1 tsp cinnamon
¼ tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
2 tsp baking powder
¼ tsp baking soda
½ tsp salt

Wet ingredients

1 cup pumpkin puree
2 eggs
½ cup buttermilk
½ cup milk
2 tsp vanilla extract
1 cup chopped cranberries

Directions

1. Preheat oven to 400 degrees.
2. In a medium mixing bowl combine the dry ingredients and mix thoroughly.
3. In another bowl add the buttermilk, pumpkin puree, and vanilla extract. Whisk until even.
4. Beat in 2 eggs one at a time until even.
5. Slowly beat the dry ingredients into the mixture. You don’t want to overdo it here, and a lumpy batter is perfectly acceptable.
6. Fold in the cranberries
7. Place the Flexipan® muffin tray on a medium perforated baking sheet. Do not spray, grease, or add paper liners.  The Flexipan® is designed to be completely non-stick and once the tray has cooled, the muffins fall right out.
8. Evenly add batter to each depression.
9. Keeping the tray on the perforated baking sheet, place in oven and bake for 25 minutes.
10. Remove from oven and let cool for at least 10 minutes
11. Carefully invert the Flexipan® and the muffins should slide right out.

The Flexipan Muffin Tray and perforated baking sheet are the perfect Christmas gift for the baker on your list!

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Cranberry Pumpkin Muffins

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 3/4 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 cup pumpkin puree
• 2 eggs
• 1/2 cup buttermilk
• 1/2 cup milk
• 2 tsp vanilla extract
• 1 cup chopped cranberries

Instructions

• Preheat oven to 400 degrees.
• In a medium mixing bowl, combine the dry ingredients and mix thoroughly.
• In another bowl add the buttermilk, pumpkin puree, and vanilla extract.  Whisk until even.
• Beat in 2 eggs – one at a time until even.
• Slowly beat the dry ingredients into the mixture.  You don’t want to overdo it here, and a lumpy batter is perfectly acceptable.
• Fold in the cranberries.
• Add muffin liners to muffin pan.  Evenly add batter to each depression.
• Bake for 25 minutes.

Click HERE to see more amazing recipes!

I received free product for the purpose of this post.  All opinions are 100% my own.  You can read my full disclosure here.

The post Cranberry Pumpkin Muffins appeared first on Create Craft Love.

I distinctly remember going over to my grandmother’s house for Thanksgiving dinner and being utterly and completely grossed out by the cranberry sauce. The noise it made as it plopped out of the can and into the bowl is still ringing in my ears. For that very reason, I have despised cranberry ever since (unless it was mixed with vodka). It wasn’t until my husband began making cranberry sauce from real cranberries that I even considered sacrificing my taste buds. Made correctly they taste amazing! I wanted to incorporate this tried and true Thanksgiving favorite into a pastry. Add a flaky Pillsbury® Crescent and turn these Cranberry Turnovers into a great new holiday #warmtradition!

Nobody has time for a complicated recipe that uses 500 ingredients. I ran to Wal-mart, grabbed some Pillsbury® Original Crescents and fresh cranberries.

The sugar, pumpkin pie spice, and water you probably already have at home.

Ingredients for Cranberry Turnovers

1 can of Pillsbury® Original Crescents
12 ounce package of fresh cranberries
1 cup sugar
1 cup water
1 tsp pumpkin pie spice

Begin by preparing the cranberry sauce allowing sufficient time for it to cool and set. Since we are essentially creating a cranberry preserve, you can even prepare it days before hand and refrigerate it. I like to keep a little extra on hand anyway for waffles.

Place the cranberries, sugar, water, and spice into a saucepan and bring to a boil. You will notice that the cranberries are floating. This is due to air pockets inside the berry. As the berries heat up, the air swells and causes the berries to pop. Therefore, it is best to keep it covered until the popping has finished to avoid hot splatters. Once that is over, stir well and simmer for 15 to 20 minutes to remove as much water as possible. Stir frequently to keep it from sticking. As it nears completion the bubbles should be coming slow and thick (reminiscent of the mud pots in Yellowstone).

Pour the sauce into a jar and allow to cool completely. As it does, it should set up nice and thick.

Pop open the Pillsbury Crescents® and separate the triangles of dough. Set down a piece of wax paper and sprinkle a little flour on it to keep it from sticking to the dough. With a rolling pin spread the dough out into a nice thin sheet.

Place about 2 tbsp. of the cranberry sauce in the middle of the dough.

Fold the upper two corners over the cranberry sauce.

Roll up the rest of the dough.

Place on cookie sheet, spaced about 1.5 inches apart. Bake at 375° for 10-13 minutes until golden brown. Serve warm with or without a dollop of whipped cream on top!

The Pillsbury Crescents® create a light, flaky outer pastry layer that is better than homemade! You should also check out our Cranberry Pumpkin Muffins!

Even Grandma will love these Easy Cranberry Turnovers #warmtraditions!

For more #warmtraditions and unique recipes, be sure to check out the Pillsbury website!

This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.

The post Cranberry Turnovers appeared first on Create Craft Love.

Random fact #1:  Illinois produces 90% of American grown pumpkins.
Random fact #2:  In June, Illinois had the second largest monthly precipitation total on record, beaten only by the total from September 1926.
Random fact #3:  The saturated soil prevents oxygen from reaching the root system and crop yields were cut in half leading to a nationwide shortage of canned pumpkin.

If you can get to a local pumpkin patch, you can easily make your own pumpkin puree and support local agriculture in the process.

This post contains affiliate links for your convenience.

Make your own Homemade Pumpkin Puree

Small fresh pumpkins
Cookie sheet
Cheesecloth
Colander

First, you want to pick smaller pumpkins as they tend to be sweeter and less fibrous.  If the pumpkin would make a good jack-o-lantern it is too big.

Once your pumpkins are home preheat the oven to 350 degrees.  Remove the stem from the pumpkin and cut the pumpkins in half.  Remove the interior fibrous tissue and seeds (put the seeds aside so you can roast them later.)

Grab a cookie sheet and grease it up a little bit with a spray or lightly applied oil.  Place the pumpkins with the flat side down on the cookie sheet.  Throw it in the oven and let it cook for about an hour.

Let the pumpkin cool before you handle it.  Some pumpkins have skin that is thick enough to just lift off while leaving behind the pumpkin flesh.  If the skin does not easily come off, you can lightly scrape out the flesh with a spoon.

Once your pumpkin flesh is separated place it in a food processor and puree it.

At this point it will have a lot of excess water in it.  Place the puree into some cheesecloth and tie it off.  You can now squeeze out the excess water.  Suspend the ball of pumpkin over a bowl and let it sit overnight to drain more completely.

You can save the water you collect from this process and use it as sort of a pumpkin stock to add a little flavor to your fall dishes.

Remove the puree from the cheesecloth and place in a Ziploc bag.  If you are going to use it within the next few days it can rest in the refrigerator.  If not, place it in the freezer for long term storage.  You will add the spices when it’s time to create your baked goods.

We freeze ours and take it out right before Thanksgiving to make pumpkin pie!  Canned pumpkin has nothing on this fresh homemade pumpkin puree! Use it to make all sorts of Thanksgiving recipes!

The post Homemade Pumpkin Puree appeared first on Create Craft Love.

Thanksgiving is one of the best meals of the entire year!  But as most of you are well aware, the preparation takes hours for 15 minutes of pleasure.  You have that one person who has to have cranberry sauce but otherwise goes uneaten.  You make 3 types of rolls to please everyone.  Grandma wants mashed potatoes but Uncle Larry wants that potato casserole. Too many mouths, too many opinions, too much food. What about the veggies? (I hate leftover veggies.) Plus, remember that 20 lb turkey?  Whoever came up with the one pound per person measurement was grossly overestimating.  Then you are left with tons of leftovers that will either end up in the trash or growing mold in the refrigerator.  (Stuffing already looks like it’s moldy if you ask me.) This year try out one of these Thanksgiving Leftover Recipes and get out of the leftover rut forever!

Check out these Thanksgiving Leftover Recipes

As always, please pin from the original source!

To access a specific post or recipe in the gallery, simply click the title of the recipe below each picture in the gallery.

 Now I’m ready to start cooking! (I mean I’m ready for Kyle to start cooking. We all know I don’t cook.)  Thanksgiving can’t get here soon enough with all of this inspiration! Who knew cranberry ice cream was a thing? That sounds like a promising sweet treat! And I’m dying to try some of these leftover turkey recipes! We always have tons of turkey leftover.

What’s on your Thanksgiving menu? I’d love to hear about your special family recipes and must haves! Share in our Facebook group for more inspiration!

 But what about the meal prep?  Check out these Thanksgiving Dinner Cheat Sheets to help you plan the meal! These are huge time savers!

The post Thanksgiving Leftover Recipes appeared first on Create Craft Love.

Whether you want to admit it or not, Thanksgiving is right around the corner!  My Canadian friends will celebrate in less than a month.  (This year is flying by!) This means we are less than 2 months away from the best eating day of the year!  Do you host or attend at a family member’s house?  Cooking a huge Thanksgiving meal can be pretty stressful – especially if it’s your first time.  There is a lot that goes into planning a big dinner party from how much to serve, how to time the food to be complete at the same time, or even the proper way to set the table!  Have no fear, my friends.  Here are the 8 BEST Thanksgiving Dinner Cheats!

Check out these Thanksgiving Dinner Cheats

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To access the original post, please click the picture.  This will open up the link in a new window.

BOOM!  Thanksgiving simplified!  You’re welcome! I think for me, timing the meal to be done at the right time would be the hardest. This infographic times it out perfectly! I found the place setting guide to be helpful when getting the table ready for the big meal.

Thankfully, my husband is in charge of the food for the holidays.  I tell everyone I’m in charge of the ambiance.  He did find these Thanksgiving Dinner Cheats very helpful!  Timing is key to a perfect Thanksgiving dinner and these will help you achieve it with little to no thought on your part!  Cheers! Now it’s time for leftovers!

What are some of your tricks for getting Thanksgiving to go off without a hitch? Share your tips and tricks over in our Facebook group! I’m sure someone could use it!

The post Thanksgiving Dinner Cheats appeared first on Create Craft Love.

How to make Mom’s Favorite Cheeseball Recipe

Begin by chopping up your green onions.

Leaf Placecard Tutorial at One Artsy Mama

Cheeseball Appetizer at Create.Craft.Love (left) and Hot Cheese Dip and Cracker Tray at Jessie Street Designs (right)

Tips For Cooking a Perfect Turkey at Ladybird Ln. (right) and Slow Cooker Mashed Potatoes at Artsy Fartsy Mama (left)

Save oven space with Repeat Crafter Me’s Crock Pot Green Bean Casserole (left) Cranberry Marshmallow Salad at Happy Hour Projects (center) Cheddar Tea Biscuits at Becoming Martha (right)

Classic Warm Apple Crisp at Chase the Star (left) Seven Alive’s Favorite Pumpkin Pie (right)

Turkey Cookies at Bear Rabbit Bear Crafts (left) Pilgrim Hat Cookies at Wait Til Your Father Gets Home (right)

The post Mom’s Favorite Cheeseball Recipe appeared first on Create Craft Love.