Happy Thanksgiving! If you’re still looking for a thanksgiving dessert then here’s one that’s fun, slightly different, but also familiar (because of the pumpkin).

I know I’ve said this before but it bears repeating. I love it when recipes have the ingredients listed as part of the instructions so I don’t have to keep scrolling up and down. This is a pretty standard cake/cupcake recipe where you mix the dry ingredients and then cream the butter, sugar, and then eggs together. The unique feature here is that you’ll add pumpkin puree and buttermilk to your wet ingredients before mixing everything together. Make sure everything is mixed together but try not to over mix otherwise it gets a little dense. Bake as directed and I think mine were done right around the 17 minute mark (though I usually just lightly touch the top to see if it springs back and that tells me if they’re done).

I had a little trouble with the frosting and it’s because my cream cheese didn’t mix really well. I tried to use our hand mixer for this and that was a mistake but it never seems to get frosting super smooth. I got the entire frosting together and actually piped it onto the cupcakes and then saw how chunky it was and scraped it all off. I mixed again for a bit and it wasn’t doing any good so as a last ditch effort I took a sieve and pressed all of the frosting through it (easier said than done) and then piped it back onto the cupcakes. I’m ranking these at a 9 visually because I felt like my piping was messy but I know they’d look prettier the next time.

Despite all of self-induced issues with the frosting, these were really really good! Perfect pumpkin flavor and the perfect amount of spices and I really liked the cream cheese frosting with these. Easy to make and a fun fall treat!

Recipe Used: In Bloom Bakery