Our family is busy. Our weeknights are filled with sports, music and homework. Oh yeah, don’t forget dinner.
I haven’t had much time lately to bake! I know, you all are seeing treats here, but sometimes these treats are for other people. I wanted to bake something for my own family for dessert, to share around the table on a night we actually were all going to be together! It’s a celebration!
As you all know I love pumpkin desserts. So these cupcakes had to be made.
Sometimes convenience trumps homemade.
And, sometimes Cool Whip NEEDS to trump the canned stuff. TRY IT.
Typically I make my own cream cheese frosting to go with a pumpkin dessert. Nobody will know this isn’t homemade whipped cream. I added some cinnamon to my Cool Whip for a little added flavor. Amazing.
Keep these cupcakes stored in the refrigerator. Best when served cold!
How does your family celebrate everyday occasions?
Delicious, moist pumpkin pie cupcakes topped with cinnamon Cool Whip.
For the Cupcakes
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup applesauce
- 2 eggs
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
For the Frosting:
- 2 cartons (8 oz each) Cool Whip, thawed
- 1 tsp ground cinnamon
- candy corn
- For the cupcakes, mix all ingredients together until completely combined. Fill cupcake tin with paper liners. Fill liners 2/3 full. Bake in a 350 degree oven for 20 minutes. Cool completely.
- In a large bowl, mix cinnamon into the thawed Cool Whip Frosting, folding with a spatula. Pipe onto cupcakes. Top with a piece of candy corn.
Amount Per Serving: Calories: 106Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 21mgSodium: 173mgCarbohydrates: 24gFiber: 1gSugar: 17gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.