So Thanksgiving, many of us sat down to classic Thanksgiving dinners with family and friends; turkey, stuffing, cranberry sauce, gravy… and of course pumpkin pie. Now, this year I wanted to mix things up a bit and instead of pies for dessert, so I made cupcakes! So I’ll be sharing the recipes for pumpkin pie cupcakes, cherry pie cupcakes, and apple pie (which I gave the recipe here).
- If you ever want to make low fat cupcakes, it is suggested that you use apple sauce instead of oil. Well for these cupcakes, I used about a half a can of pumpkin pie filling instead of the oil. It made the batter heavier, but they turned out pretty even. They also weren’t super pumpkiny… which some people don’t like super strong flavors. I also added a couple pinches of ground nutmeg and cinnamon and mixed.
- Then I topped them off with whipped cream cheese frosting and sprinkled with more cinnamon. That was all folks!