Spice up Thanksgiving with these pumpkin cupcakes with cinnamon frosting!
A few years ago, I shared my favorite recipe with readers for Pumpkin Muffins, but since I recently created this Cinnamon Cream Cheese Frosting, these muffins have graduated all the way to cupcakes. My kids love them. Correction: LOVE them!
Allow me to backtrack for just a moment…
Kite Hill vegan cream cheese has been getting lots of attention lately, and there’s a really good reason for all this buzz. It’s delicious. What’s even more impressive to me is the ingredient list: almond milk, cultures, and that’s about it. The simplicity of ingredients and its delicate flavor actually inspired this delightful Cinnamon Cream Cheese Frosting recipe.
So here we go, just in time for Thanksgiving…the reintroduction of these pumpkin cuties, transformed into scrumptious mini cupcakes with this very easy and delicious frosting.
MINI PUMPKIN CUPCAKES (with CINNAMON CREAM CHEESE FROSTING)
1 cup canned cooked pumpkin
6 tablespoons unsweetened applesauce
1 cup sucanat or organic…
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