Pumpkin Experiment

I am feeling great! Two days in a row now I have gotten a great walk in. Today I did 45 minutes at 3.4 mph and a 7.5% incline. I even tried a little running in the beginning. I have heard that if you do it a little at a time you can build up to longer periods of running. I have never been a runner so I figured why not try it? I may be able to get more distance in with the limited time I have some days.

Today is a cuddle day with Mason. I have to work at 4, but I am going to enjoy the couple hours I have with  him.

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Yesterday I felt like baking and I knew I wanted to make something with pumpkin. I decided on pumpkin cupcakes with pumpkin butter cream frosting.

I did not want to look up a recipe, I wanted to do something simple. I got a box of white cake mix and started to experiment.

I love my stand mixer, I think every baker should have one. It is fun to use! I like trying new things, but I have not quite mastered changing recipes so I get a little nervous.

Recipe

Cake:
1 box White Cake mix
1 1/8 cup water
A little less than 1/3 cup Oil
3 Eggs
2 Heaping Tablespoons of Pumpkin Puree
1 Teaspoon Pumpkin Pie Spice

Mix all ingredients, pour into cupcake liners - Bake @ 350 degrees for 18-20 minutes.
(I had my finger crossed hoping that they were going to bake right with the changes I made in the recipe)

Butter Cream:
1 stick Butter
1/2 cup Crisco
1 teaspoon Vanilla
1 1/2 teaspoon Pumpkin Pie Spice
2 Tablespoons Pumpkin Puree
4 cups Confectioner's Sugar

Cream the Crisco & Butter, add vanilla pumpkin pie spice and pumpkin. Add the sugar 1 cup at a time. You may add a tablespoon or two of milk if needed to make the frosting thinner.

Decorate cupcakes anyway you want. I used a frosting bag with a bigger tip for cupcakes from Wilton - Tip 1M.

I added some fall sprinkles and put the cupcakes in my carrier. The verdict? The guys at worked loved them and I must say that they were pretty yummy. The pumpkin taste was just enough.

I hope you give this a try and enjoy it!