Tag Archives: fall

Halloween Cupcakes: Spiced Pumpkin & Cream Cheese

Halloween Cupcakes Pumpkin Creamcheese

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

So these are really good. So good that I Instagrammed them. Because Halloween is coming and I thought they should look creepy and like a serial killer took pictures of them.

The recipe I followed is Martha Stewart’s Pumpkin Cupcakes

Halloween Cupcakes Pumpkin Cream Cheese

Melt the butter in a small saucepan over low-medium heat. Cook until it turns a light brown colour (careful not to burn it). It’ll suddenly start smelling really good when it’s ready to come off the heat, at which point pour into a bowl and set aside.

Halloween Cupcakes Pumpkin Cream Cheese

In stand mixer, mix together pumpkin puree and both sugars until smooth. Add the egg, mix until smooth. Add vanilla and cooled butter. Blend on high until smooth.

Halloween Cupcakes Pumpkin Cream Cheese

In a separate bowl, combine flour, salt, baking powder, and spices. Whisk together.

Halloween Cupcakes Pumpkin Cream Cheese

Add dry ingredients to pumpkin mixture and blend together for 30 seconds until completely smooth. If you want these to look extra orange and pumpkin-y, feel free to throw in some food colouring.

Spoon into liners, filling 1/2 to 2/3 full. Batter will be quite thick.

Halloween Cupcakes Pumpkin Cream Cheese

Bake 14 to 20 minutes until the tops of the cupcakes spring back when applying light pressure with fingertip.

Spiced Cream Cheese Frosting


1/2 package cream cheese, room temperature

1/2 cup unsalted butter, room temperature

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

2 cups powdered sugar

Halloween Cupcakes Pumpkin Cream Cheese

In stand mixer, blend cream cheese and butter together for 2 minutes until light and fluffy.

Add vanilla and spices. You can adjust the amount/selection of spice to taste. Add powdered sugar 1/2 cup at a time, mixing well in between. Pipe onto completely cooled cupcakes and enjoyyy.

Halloween Cupcakes Pumpkin Cream Cheese

Halloween Cupcakes Pumpkin Cream Cheese

Halloween Cupcakes Pumpkin Cream Cheese

Halloween Cupcakes Pumpkin Cream Cheese

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Recipe: Homemade Granola Bars

Granola Bars for Fall: Pumpkin Chocolate Date Bars

FALL IS COMING. Is anyone else excited/ready for summer to be over?

This recipe is modified from the “Scrumptious Chewy Homemade Granola Bars” my mom found in the newspaper. They’re definitely chewy and extremely filling. Granola bars never work out when I try to make them, but I’d totally use this one again.



Dry Ingredients

2 1/2 cups quick-cooking oats

1 cup dried coconut

1/2 cup chopped nuts

3/4 cup chopped dates

1/2 cup mini dark chocolate chips

1/3 cup whole wheat flour

1/4 cup ground flaxseed

1 teaspoon cinnamon

1/2 teaspoon salt

Wet Ingredients

3/4 cup canned pure pumpkin

1/2 cup agave syrup

1/4 cup coconut oil, melted

1 teaspoon vanilla


  1. Preheat oven 350F. Line 9×13-inch baking pan with parchment paper.
  2. Combine dry ingredients in a large bowl, using paddle attachment if in stand mixer to mix together.
  3. In a separate bowl, combine wet ingredients, mixing together with a whisk.
  4. Pour wet ingredients over dry, using paddle attachment to ensure ingredients are completely mixed. No stray oats at the bottom of your bowl.
  5. Pour mixture into your pant, using spatula to press into the corners and edges tightly.
  6. Bake 20 minutes or until edges are golden.
  7. Remove from oven, cooling completely before you take it out of the pan. Wrap tightly in plastic wrap and store in cupboard or fridge.


If you can’t find ground flaxseed, just grind some in a coffee grinder or maybe a magic bullet.

Combine oats, coconut, nuts (I used almonds), dates, chocolate chips, and flour. Mix well.

In separate bowl, combine wet ingredients. You can use honey and melted butter in place of the agave and coconut oil.

Add to dry ingredients, mixing well. Press into lined baking pan. Make sure you leave some parchment paper hanging over the edge of the pan so you can lift the bars out easily.

Bake @ 350F for 20-25 minutes. Cool completely.

Rupert in a sink.

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