Pumpkin Spice Cupcakes

For two of our Thanksgiving meals, I was to bring a dessert. I found this recipe earlier this fall and we all loved it. I tweaked it just a little and have also made it with a cinnamon butter cream frosting instead of the cream cheese frosting. It is super yummy and easy to make!

Pumpkin Cupcakes

1 pkg spice cake mix
¾ cup applesauce
1 can (15oz) pumpkin
¼ cup oil
3 eggs

Icing

1 pkg (8oz) Cream Cheese
¼ cup butter, softened
1 tsp vanilla
1 pkg (16 oz) powdered sugar
1 ½ tsp cinnamon

Preheat oven to 350. Beat first 5 ingredients with mixer until well blended; spoon into 24 paper lined muffin cups. Bake 20-22 min or until toothpick comes out clean. Cool in pan 10 min. Remove from pan & cool completely.
Icing: Beat cream cheese, butter and vanilla in large bowl. Gradually beat in powdered sugar. Blend in cinnamon. Spread over cupcakes.

Yum, Yum!!

Apple Butter

A family favorite to add to peanut butter sandwiches or on rolls is homemade apple butter. Yummy! That's what I'm making today! It is super simple and makes your house smell so good while it's cooking too!

What You Need:

2 doz medium apples (about 6 lbs)

2 qts sweet apple cider

3 cups sugar

1 1/2 tsp cinnamon

1/2 tsp cloves

How You Make It:

Core and slice apples. Cook apples in cider until tender. Press through sieve (or food processor). measure out 3 qts of apple pulp (you just made homemade applesauce too!). Cook uncovered in crock pot on low or over low heat on stove until it begins to thicken. Stir frequently to prevent sticking. Add sugar & spices. Cook slowly, stirring frequently until thick enough to round on spoon. Usually a couple hours on low heat. Pour while hot into hot jelly or quart size jars, leaving 1/4" head space. Process 10 minutes in a boiling water bath.