Cranberry Macadamia Nut Cookies (Vegan + GF)

We had BIG dreams for a vegan, gluten-free version of classic white chocolate macadamia nut cookies. Little did we know, good vegan white chocolate chips are hard to come by! But when we swapped them for dried cranberries in this new dough, we found ou…

Cranberry Macadamia Nut Cookies (Vegan + GF)

We had BIG dreams for a vegan, gluten-free version of classic white chocolate macadamia nut cookies. Little did we know, good vegan white chocolate chips are hard to come by! But when we swapped them for dried cranberries in this new dough, we found our new favorite cookie!

These cookies taste just like the classics — they’re soft, sweet, vanilla-infused, and we’re confident you won’t even miss the chocolate!

Cranberry Macadamia Nut Cookies (Vegan + GF) from Minimalist Baker →

Chocolate Molasses Cookies

Growing up we called these cookies “chocolate gingersnaps” but they’re not like a crunchy gingersnap at all, they’re actually a classic soft and chewy molasses cookie full of warm spices and chunks of melty chocolate. These Chocolate Molasses Cookies are the perfect cozy cookie for cold winter days and they pair perfectly with a hot […]

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Growing up we called these cookies “chocolate gingersnaps” but they’re not like a crunchy gingersnap at all, they’re actually a classic soft and chewy molasses cookie full of warm spices and chunks of melty chocolate. These Chocolate Molasses Cookies are the perfect cozy cookie for cold winter days and they pair perfectly with a hot cup of cocoa or coffee (especially with my gingerbread creamer). And the best part? They freeze beautifully, so you can keep a batch in your freezer and just take one or two out at a time to enjoy with your afternoon cup of tea or coffee. :)

Originally posed 12/11/2011, updated 11/29/2021.

Close up of chocolate molasses cookies on a cooling rack

Why You’ll Love these Molasses Cookies

Molasses creates an incredible chewy texture when added to cookies, as well as a slight sweetness with a rich and earthy flavor. If regular cookies tend to be a bit too sweet for you, I bet you’ll be a fan of these chocolate molasses cookies. Not only is the sweetness not super over the top, but the warm spices and semi-sweet chocolate give the cookie a little kick that helps counteract the sweetness. The flavor combination is absolute heaven!

What Kind of Molasses to Use

I used Grandma’s Original Molasses for these cookies. While you can use blackstrap molasses, keep in mind that it has a much more intense, slightly bitter flavor and the ingredients in these cookies were not formulated using that type of molasses. Will it still be good? Maybe! At the end of the day, that’s going to be a matter of personal preference.

How to Store Chocolate Molasses Cookies

Once the cookies have cooled completely to room temperature, store them in an air-tight container to keep them from going stale. The cookies will keep at room temperature for about a week, or you can freeze them for about three months. I absolutely love keeping these in the freezer so I can take just one or two out at a time. I like to microwave the frozen cookie for a few seconds to make it extra soft and gooey.

Can I Substitute the Fresh Ginger?

While I do think the fresh ginger is what makes these cookies extra special, you can substitute it for more ground dried ginger if needed. If you don’t have fresh ginger on hand, use two teaspoons of dried ginger instead of the 1 ¼ tsp listed in the recipe below.

Chocolate molasses cookies stacked on a cooling rack

 

Chocolate molasses cookies stacked on a cooling rack

Chocolate Molasses Cookies

These unique molasses cookies are sweet, chewy, full of warm spices, and big chunks of melty chocolate inside.
Total Cost $6.50 recipe / $0.27 each
Prep Time 30 minutes
Cook Time 24 minutes
Refrigerate Time 1 hour
Total Time 1 hour 54 minutes
Servings 24 cookies
Calories 136kcal
Author Beth - Budget Bytes

Ingredients

  • 1.5 cups all-purpose flour $0.23
  • 1.25 tsp ground ginger $0.12
  • 1/4 tsp ground cloves $0.02
  • 1/4 tsp ground nutmeg $0.02
  • 1 Tbsp unsweetened cocoa powder $0.04
  • 1 tsp baking powder $0.02
  • 8 Tbsp butter, room temperature $0.80
  • 1 Tbsp fresh grated ginger $0.30
  • 1/2 cup brown sugar $0.24
  • 1/2 cup molasses $1.18
  • 4 oz. semi-sweet chocolate $3.49
  • 1/4 cup granulated sugar $0.04

Instructions

  • Add the flour, ground ginger, cloves, nutmeg, coocoa powder, and baking powder to a bowl and stir until well combined.
  • To a separate bowl, add the butter, fresh ginger, brown sugar, and molasses. use a mixer to beat these ingredients together until light and creamy.
  • Begin adding the flour mixture into the molasses mixture, ½ cup at a time, beating at low speed, until all of the flour mixture has been incorporated.
  • Roughly chop the chocolate, then stir it into the cookie dough. Wrap the cookie dough in plastic, then refrigerate for at least one hour.
  • When you're ready to bake the cookies, preheat the oven to 325ºF. Place the granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each of the quarters into six small pieces to make 24 total cookies.
  • Roll each piece of cookie dough into a ball, then roll the dough ball in the granulated sugar to coat. Place the shaped cookies on a parchment-lined baking sheet, 12 per baking sheet.
  • Bake the cookies for about 12 minutes in the 325ºF oven, or until they're slightly cracked on top. Transfer the cookies to a cooling rack. Enjoy warm or at room temperature.

Nutrition

Serving: 1cookie | Calories: 136kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Sodium: 56mg | Fiber: 1g

A hand holding a chocolate molasses cookie broken in half

How to Make Chocolate Molasses Cookies – Step By Step Photos

dry ingredients in the bowl

Add 1.5 cups all-purpose flour, 1.25 tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg, 1 Tbsp cocoa powder, and 1 tsp baking powder in a bowl and stir until well combined.

Wet ingredients for cookies in a bowl

Add 8 Tbsp room temperature butter, 1 Tbsp fresh grated ginger, ½ cup brown sugar, and ½ cup molasses to a separate bowl.

Whipped whet ingredients in the bowl

Use a mixer to beat the wet ingredients together until they are light and creamy.

Flour added to the cookie dough

Begin mixing in the flour mixture at low speed, adding about ½ cup at a time, until all of it is incorporated.

Chopped choclate

Roughly chop the semi-sweet chocolate. You definitely want it to be fairly chunky.

Chocolate stirring into cookie dough

Stir the chopped chocolate into the cookie dough.

Cookie dough wrapped in plastic

Wrap the cookie dough in plastic, then refrigerate for about an hour to help firm it up. You can refrigerate overnight if needed.

Cookie dough being shaped and rolled in sugar

When you’re ready to make the cookies, preheat the oven to 325ºF. Place ¼ granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each quarter into six small pieces (24 total pieces). Roll each piece into a ball, then roll the ball in the granulated sugar to coat. 

molasses cookies on a baking sheet ready to bake

Place twelve of the shaped cookies on a parchment-lined baking sheet.

Baked molasses cookies on a baking sheet

Bake the cookies in the preheated 325ºF oven for about 12 minutes, or until the cookies are slightly cracked on top. Repeat with the second 12 cookies.

Chocolate molasses cookies on a plate with the cooling rack and glass of milk in the background

Transfer the cookies to a cooling rack to cool for a few minutes, or serve warm. Allow the cookies to cool completely to room temperature before storing in an air-tight container.

Chocolate Gingersnaps - BudgetBytes.com

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Caramel Corn

We make popcorn almost every single week. It is our boys favorite snack. They love munching on big handfuls while we watch movies, sports, or play family games. We usually do regular popcorn with butter and salt, but sometimes we splurge and make marsh…

We make popcorn almost every single week. It is our boys favorite snack. They love munching on big handfuls while we watch movies, sports, or play family games. We usually do regular popcorn with butter and salt, but sometimes we splurge and make marshmallow popcorn, kettle corn, peanut butter popcorn, or Homemade Caramel Corn. Caramel…

The post Caramel Corn appeared first on Two Peas & Their Pod.

Easy Apple Coffee Cake (GF, Vegan)

You know when you take a bite of cake and just breathe a sigh of relief and satisfaction? Well, get ready. Because after many tests (we lost count — 6 or 600, maybe?), we’ve cracked the code on the perfect apple coffee cake! It’s balanced, slightly toa…

Easy Apple Coffee Cake (GF, Vegan)

You know when you take a bite of cake and just breathe a sigh of relief and satisfaction? Well, get ready. Because after many tests (we lost count — 6 or 600, maybe?), we’ve cracked the code on the perfect apple coffee cake! It’s balanced, slightly toasty, undeniably comforting, and infused with cinnamon. 

Made with wholesome almond flour and nutty coconut sugar, it’s gluten-free and plant-based, yet full of flavor.

Easy Apple Coffee Cake (GF, Vegan) from Minimalist Baker →

Raspberry Oatmeal Bars

I don’t do desserts too often, and when I do they’re usually made with simple pantry staples that I know I’m already going to have on hand. These super easy Raspberry Oatmeal Bars are the perfect example. They’re just flour, oats, sugar, baking soda, butter, and whatever jam you happen to have (in this case […]

The post Raspberry Oatmeal Bars appeared first on Budget Bytes.

I don’t do desserts too often, and when I do they’re usually made with simple pantry staples that I know I’m already going to have on hand. These super easy Raspberry Oatmeal Bars are the perfect example. They’re just flour, oats, sugar, baking soda, butter, and whatever jam you happen to have (in this case raspberry). This is the perfect fun weekend baking project for when you don’t want to go out to get more ingredients and you don’t want to make anything that is too difficult, but you definitely want something sweet. 😉 

Originally posted 5-23-2010, updated 8-25-2021.

A stack of raspberry oatmeal bars viewed from the side

What Do They Taste Like?

These raspberry oatmeal bars are basically made out of the same mix that you’d use as a crumb topping for a pie. It’s rich, buttery, and has a good amount of texture, thanks to the rolled oats. When you compress this mix into a baking dish it becomes more solid and provides a base layer for the bars, but when you sprinkle it over top, it acts more like a loose crumb topping. And then you can put whatever flavor jam you like in the center!

Do Raspberry Oatmeal Bars Need to Be Refrigerated?

While you don’t need to store the baked oatmeal bars in a refrigerator, they hold their shape better when chilled, so I do prefer to keep mine refrigerated. Make sure they’re in an air-tight container to prevent them from absorbing odor and moisture.

Can I Use Quick Oats?

I used old-fashioned rolled oats for this recipe because they provide a lot more texture to the crumble mixture. You can use quick oats, which as smaller, softer pieces, in place of the rolled oats if needed.

A hand holding a stack of raspberry oatmeal bars close to the camera

A hand holding a stack of raspberry oatmeal bars close to the camera

Raspberry Oatmeal Bars

These easy Raspberry Oatmeal bars are a fast fix for your sweet tooth and they only require a few pantry staples plus your favorite jam!
Total Cost $2.86 recipe / $0.32 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Calories 325kcal
Author Beth - Budget Bytes

Ingredients

  • 8 Tbsp Butter $0.88
  • 1 cup all-purpose flour $0.10
  • 1 cup rolled oats $0.18
  • 1/2 cup brown sugar $0.32
  • 1/4 tsp baking soda $0.02
  • 1/8 tsp salt $0.01
  • 1 cup raspberry jam $1.35

Instructions

  • Preheat the oven to 350ºF. Use a ½ tsp of the butter to grease the inside of an 8x8-inch baking dish.
  • In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt.
  • Cut the remaining butter into chunks, add it to the bowl with the flour and oat mixture, and use your hands to work the butter into the mixture until everything looks sort of crumbly or like damp sand, and no large lumps of butter remain.
  • Pour half of the oat mixture into the baking dish and press it down until it forms a solid layer.
  • Stir the jam to break up any clumps, then drop the jam in small spoonfuls onto the pressed oat mixture in the baking dish. Try to stay away from adding the jam too close to the edges. It's okay if the jam doesn't form a solid layer. Do not try to spread it with a spoon or knife.
  • Once all of the jam has been added on top of the bottom oat layer, sprinkle the remaining oat mixture on top, leaving it loose and crumbly.
  • Bake the oat bars for about 30 minutes or until the top is nicely golden. Remove the bars from the oven, allow them to cool, then cut into nine squares and serve.

Nutrition

Serving: 1square | Calories: 325kcal | Carbohydrates: 55g | Protein: 3g | Fat: 11g | Sodium: 168mg | Fiber: 2g

Overhead view of raspberry oatmeal bars cut into squares with ingredients on the sides

How to Make Raspberry Oatmeal Bars – Step by Step Photos

buttered square baking dish

Preheat the oven to 350ºF. Use about ½ tsp of butter to grease the inside of an 8×8-inch baking dish.

oats, sugar, and flour in a bowl

In a large bowl, combine 1 cup all-purpose flour, 1 cup rolled oats, ½ cup brown sugar, ¼ tsp baking soda, and ⅛ tsp salt. Stir until everything is very well combined.

Butter added to the bowl with the dry ingredients

Add 8 Tbsp butter (minus the ½ tsp used to butter the dish) to the bowl with the flour, oats, and sugar.

Butter mixed into the dry ingredients in the bowl

Work the butter into the flour and oats until the mixture looks a bit crumbly or damp. No large lumps of butter should remain.

Oat mixture pressed into the bottom of the baking dish

Pour half of the oat mixture into the baking dish, spread it out evenly, and then press it down until it is in a solid layer.

Jam spread out onto the oat mixture in the baking dish

Drop 1 cup raspberry jam (or your favorite flavor) onto the oat mixture, avoiding placing the jam right up against the baking dish (this makes it harder to remove the bars after baking). It helps if you stir the jam well first to break up any clumps, then you can drop small dollops onto the oat mixture to create a fairly even layer. Don’t try to spread the jam with a spoon or knife, as it will pull up the oat mixture.

Crumbled topping added on top of jam

Sprinkle the remaining oat mixture over top of the jam. Leave this layer loose, do not try to press it into a solid layer.

baked raspberry oat bars in the baking dish

Bake the raspberry oat bars in the preheated 350ºF oven for 30 minutes, or until the topping is nicely golden brown. Allow the bars to cool completely before cutting it into nine squares and serving. Running a knife around the edge to loosen any jam that may have baked onto the dish helps when removing the squares from the dish.

A pyramid of raspberry oatmeal bar squares with baking ingredients in the background

Enjoy the buttery, crumbly, oat goodness!

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Vegan Gluten-Free Shortbread Cookies (1 Bowl)

When we were creating recipes for Girl Scout Cookies (specifically these Tagalongs), we loved the cookie base so much we wanted to turn it into shortbread cookies. Hence, this creation was born.
While these vegan, gluten-free shortbread cookies are he…

Vegan Gluten-Free Shortbread Cookies (1 Bowl)

When we were creating recipes for Girl Scout Cookies (specifically these Tagalongs), we loved the cookie base so much we wanted to turn it into shortbread cookies. Hence, this creation was born.

While these vegan, gluten-free shortbread cookies are healthier than your average shortbread, they don’t lack in crispy texture, butteriness, or sweet flavor. Plus, they’re surprisingly easy to make — just 7 ingredients and 1 bowl required.

Vegan Gluten-Free Shortbread Cookies (1 Bowl) from Minimalist Baker →

Pretzel Rolls

Our soft pretzel bites are one of the most popular recipes on our blog. They have been for years, everyone loves soft pretzels. Well, Josh decided it was time to turn our famous soft pretzel bites into something BIG! He made homemade soft Pretzel Rolls…

Our soft pretzel bites are one of the most popular recipes on our blog. They have been for years, everyone loves soft pretzels. Well, Josh decided it was time to turn our famous soft pretzel bites into something BIG! He made homemade soft Pretzel Rolls and they are GOOD! Maybe too good, ha! We can’t…

The post Pretzel Rolls appeared first on Two Peas & Their Pod.

Crispy Gluten-Free Graham Crackers (Vegan)

Behold: The ultimate vegan gluten-free graham cracker that’s easy to make, naturally sweetened, and tastes just like the real thing!
After several rounds of testing, we perfected the quintessential crunchy texture (that snaps!) and subtly sweet cinnam…

Crispy Gluten-Free Graham Crackers (Vegan)

Behold: The ultimate vegan gluten-free graham cracker that’s easy to make, naturally sweetened, and tastes just like the real thing!

After several rounds of testing, we perfected the quintessential crunchy texture (that snaps!) and subtly sweet cinnamon flavor. These graham crackers are perfect for snacking (dipped in peanut butter anyone?), s’mores, and beyond! Plus, just 1 bowl and 10 simple ingredients required.

Crispy Gluten-Free Graham Crackers (Vegan) from Minimalist Baker →

Homemade Butter Biscuits

Big homemade weekend breakfasts are one of my favorite things ever and no weekend breakfast is complete without homemade biscuits. These butter biscuits are my “basic” biscuit recipe that I’ve been using for years. They’re quick, simple, and perfect alongside some fried eggs and bacon. Slather on some butter and honey, or maybe your favorite […]

The post Homemade Butter Biscuits appeared first on Budget Bytes.

Big homemade weekend breakfasts are one of my favorite things ever and no weekend breakfast is complete without homemade biscuits. These butter biscuits are my “basic” biscuit recipe that I’ve been using for years. They’re quick, simple, and perfect alongside some fried eggs and bacon. Slather on some butter and honey, or maybe your favorite jam, and enjoy your morning. That’s breakfast heaven. 

Originally posted 7-27-2010, updated 3-31-2021.

Side view of baked butter biscuits on a baking sheet close up

What are Butter Biscuits?

Butter biscuits are a tender, flakey quick bread that is often served with breakfast, or sometimes as a side dish with other meals (similar to what is known as a scone in the rest of the world). I’m calling them “butter” biscuits because this recipe uses butter in the dough, unlike my Freezer Biscuits, which use heavy cream. Both recipes make great biscuits, but the method and texture of the final biscuit are different. These butter biscuits are a bit more sturdy than the cream biscuits and will hold up better to something heavy like sausage and gravy. 

The Biscuit Method

This recipe uses a cooking technique called The Biscuit Method. This technique involves working butter or another solid fat into flour. When fat is combined with flour in this way the fat prevents the flour from forming a gluten matrix (like you have with kneaded bread), which leaves the dough quite soft and tender. To keep your biscuits as soft and tender as possible, you’ll want to avoid kneading the dough and work with it as little as possible as you shape and cut your biscuits. You can read more about the mechanics of the biscuit method here

Use Buttermilk for More Flavor

The recipe below uses a buttermilk substitute (milk + vinegar or lemon juice) because I don’t often have buttermilk on hand. But if by rare chance you do have buttermilk use that in place of the milk and vinegar and you’ll have the most delicious biscuits ever. While buttermilk substitutes provide the same acidity as buttermilk, they don’t quite have as much flavor.

Butter Biscuits are Freezer Friendly

If you have a smaller household don’t skip this recipe just because it makes 8 biscuits! You can either freeze the baked biscuits or freeze the unbaked biscuits to cook later. To freeze the unbaked biscuits, simply freeze them on a lined baking sheet until solid, then transfer to a freezer bag. Label, date, and freeze up to three months. to Bake from frozen, simply add a few minutes to the baking time. 

To freeze the baked biscuits, allow them to cool completely to room temperature. Place them in a freezer bag and freeze up to three months. Thaw at room temperature or microwave for 15-30 seconds.

Two butter biscuits on a plate, one sliced open and topped with butter and honey

 

Side view of baked biscuits on a baking sheet

Homemade Butter Biscuits

These classic homemade butter biscuits are simple and delicious. Perfect for slathering with butter, honey, or your favorite jam! 
Total Cost $1.80 recipe / $0.23 serving
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8
Calories 237.85kcal
Author Beth - Budget Bytes

Ingredients

  • 6 Tbsp butter (salted) $0.84
  • 2.5 cups all-purpose flour $0.39
  • 1 Tbsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 3/4 tsp salt $0.05
  • 1 cup whole milk $0.38
  • 1 Tbsp vinegar* $0.06

Instructions

  • Freeze the butter for 30-60 minutes before you begin the recipe to make it extra cold and more solid for grating.
  • Preheat the oven to 425ºF. In a large bow, combine the flour, baking powder, baking soda, and salt. Stir until well combined.
  • Use a cheese grater to grate the butter into the bowl with the flour. Once grated, use your hands to work the butter into the flour until it resembles cornmeal.
  • Stir the vinegar into the milk. Pour the milk into the bowl with the butter and flour mixture, then stir until a dough forms.
  • Place the dough on a lightly floured surface, then press it into a large rectangle. Fold the dough in on itself in thirds, like folding a letter. Then press it into a rectangle once again, about ½ to ¾-inch thick.
  • Use a biscuit cutter or a drinking glass (about 3-inches in diameter) to cut biscuits out of the dough. Gather up the scraps, press them down again, and cut a few more biscuits until all of the dough is used up.
  • Place the biscuits on a parchment lined baking sheet. For extra brown tops, brush a little milk on top.
  • Bake the biscuits in the fully preheated 425ºF oven for 15-17 minutes, or until golden brown on top. Enjoy warm.

Notes

*Use any light vinegar, like apple cider, rice, or white vinegar. Lemon juice can also be used in place of vinegar.

Nutrition

Serving: 1biscuit | Calories: 237.85kcal | Carbohydrates: 31.73g | Protein: 5.13g | Fat: 9.99g | Sodium: 563.73mg | Fiber: 1.06g

Side view of a plate full of butter biscuits

How to Make Homemade Butter Biscuits – Step By Step Photos

biscuit dry ingredients in a bowl

Before you begin, freeze 6 Tbsp butter for 30-60 minutes to make it extra cold and solid. This makes it easier to grate into the batter. When you’re ready to start making the biscuits, begin to preheat the oven to 425ºF. In a large bowl, combine 2.5 cups of all-purpose flour, 1 Tbsp baking powder, ½ tsp baking soda, and ¾ tsp salt. Stir until they are well combined.

Grated butter added to the flour mixture in the bowl

Use a cheese grater to grate the semi-frozen butter into the flour mixture. Once grated, use your hands to work the butter into the flour until it kind of resembles cornmeal. 

Milk being poured into the batter

Combine 1 cup whole milk and 1 Tbsp vinegar (or lemon juice). Alternately, you can use 1 cup of buttermilk. Pour the milk into the butter and flour mixture.

Biscuit dough in the bowl

Stir until it forms a cohesive dough. Be careful not to overstir. Don’t worry if there is a little flour left on the bottom of the bowl. If the dough is too sticky, you can add a little flour in the next step. 

Folded biscuit dough

Place the dough onto a floured surface and press it down into a large rectangle. Fold the dough in on itself into thirds, like folding a letter. This helps create a few layers in the biscuits. Finally, press it down into a rectangle once again, this time about ½ to ¾-inch thick.

Biscuits being cut out of the dough with a drinking glass

Use a biscuit cutter or a drinking glass to cut the biscuits out of the dough. The glass I’m using is 3-inches in diameter. When you’ve cut all you can from the one piece of dough, gather up the scraps, press it down into a rectangle again, and cut a couple more. I got 8 biscuits out of my dough.

Unbaked biscuits on a lined baking sheet

Place the biscuits on a baking sheet lined with parchment paper. If you want the tops to get extra browned, you can brush a little milk on top.

Baked biscuits on the baking sheet

Bake the biscuits in the fully preheated 425ºF oven for 15-17 minutes, or until golden brown. 

Overhead view of a plate full of butter biscuits with honey and butter on the sides

Enjoy warm, slathered with butter and drizzled with honey or a dollop of your favorite jam!

The post Homemade Butter Biscuits appeared first on Budget Bytes.

Pumpkin Cupcakes With Cream Cheese Frosting

This recipe is quite simple, but yielded some wonderfully flavorful and moist little cupcakes. They are a little more dense than your average cupcake – almost closer to pumpkin bread – but absolutely fantastic.

These pumpkin cupcakes are quick and easy to make, perfectly moist and fluffy and flavorful, and topped with the most heavenly cream cheese frosting.

Pumpkin Cupcakes with Cream Cheese Frosting

Just going to leave this pumpkin cupcakes recipe riiiight here for you today. ♡

Because after making a few batches this week to share with friends and neighbors, I feel convinced that these pumpkin cupcakes are the perfect sweet treats we all need right about now.

The pumpkin cake batter in this recipe is wonderfully quick and easy to mix up by hand (no mixer required) and rises in the oven to form the most perfectly soft and fluffy cupcakes.  It is mixed with the perfect amount of pumpkin spice and vanilla to bring out the best of those warm pumpkin flavors we all love.  And it is paired with the dreamiest cream cheese frosting, which I will forever consider pumpkin’s match-made-in-flavor-heaven.

This pumpkin cupcakes recipe is a straight-ahead classic, but one I adore so, so much.  So if you love a good pumpkin cupcake as much as I do, give it a try soon because it never disappoints!

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