Life Is A Shipwreck

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Posts tagged with "Pumpkin"

adorable!

adorable!

Because of the snow storm, they cut back on staff for tonight.  My shift got cut and that’s fine by me.  I will be spending the evening with Stingy Jack. 

Because of the snow storm, they cut back on staff for tonight.  My shift got cut and that’s fine by me.  I will be spending the evening with Stingy Jack. 

272/365
I should be able to buy pumpkin everything (dip, donuts, wine, cookies, tea, pie) year round.

272/365

I should be able to buy pumpkin everything (dip, donuts, wine, cookies, tea, pie) year round.

260/365
Pumpkin flavored items (especially of the doughnut variety) are the reason I’m going to be packing extra weight come winter.

260/365

Pumpkin flavored items (especially of the doughnut variety) are the reason I’m going to be packing extra weight come winter.

staythinrecipes:

Pumpkin Cupcakes
Makes 24
(no frosting)
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 84.2 • Fat: 0.8 g • Protein: 0.6 g • Carb: 18.5 g • Fiber: 0.3 g • Sugar: 9.9 g
Sodium: 140.9 mg  
with Frosting
Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pts • Points+: 3 pts
Calories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.2 g • Fiber: 0.5 g • Sugar: 13.9 g
Sodium: 142.3 mg  
Ingredients:
18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
2 tsp pumpkin pie spice
1 cup canned 100% pure pumpkin
1 cup water
For the Pumpkin Cream Cheese Frosting:
8 oz Philadelphia 1/3 fat cream cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar
Directions:
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.
Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.
 For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting. 
Source: http://www.skinnytaste.com/

Added to my list of new cupcake/frosting combos to try out!

staythinrecipes:

Pumpkin Cupcakes

Makes 24

(no frosting)

Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts

Calories: 84.2 • Fat: 0.8 g • Protein: 0.6 g • Carb: 18.5 g • Fiber: 0.3 g • Sugar: 9.9 g

Sodium: 140.9 mg  

with Frosting

Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pts • Points+: 3 pts

Calories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.2 g • Fiber: 0.5 g • Sugar: 13.9 g

Sodium: 142.3 mg  

Ingredients:

  • 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
  • 2 tsp pumpkin pie spice
  • 1 cup canned 100% pure pumpkin
  • 1 cup water
  • For the Pumpkin Cream Cheese Frosting:
  • 8 oz Philadelphia 1/3 fat cream cheese
  • 1/2 cup pureed pumpkin (canned is fine)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 5 tbsp packed brown sugar

Directions:

  1. Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
  2. Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.
  3. Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.
  4.  For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting. 

Source: http://www.skinnytaste.com/

Added to my list of new cupcake/frosting combos to try out!

(Source: purely--natural)