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    Creamy Shrimp Mushroom Linguine


    Creamy Shrimp Mushroom Linguine! Pasta, shrimp and brown mushrooms in a low fat, garlic parmesan cream sauce without losing the creamy flavour? Of course! You won’t even miss the heavy cream!

    *Originally posted January 28, 2015.


    After the popularity of my Lightened Up Chicken Carbonara, of course you needed more! This creamy recipe has NO HEAVY CREAM! And the best part? You would NEVER KNOW! Using a secret weapon I’ve been using for years, this recipe will trick any creamy sauce lover!

    Not only is this Creamy Shrimp Mushroom Linguine easy to make, it’s filled with so much flavour. The kids love it too, which is a huge bonus at the dinner table.

    How to make Creamy Shrimp Mushroom Linguine

    • While your pasta as boiling, you’re going to start your sauce. This ensures the pasta and sauce are both ready at the same time, and your pasta won’t end up a clumped together ball of dough and cold. I use linguine for this recipe, but you can use fettuccini or spaghetti. Even penne is good in this! Also, don’t forget to reserve your pasta water! That’s where the magic continues and helps the sauce stay super thick and creamy.
    • Fry your mushrooms in garlic and onion, then the shrimp are cooked in the same pan with the leftover pan juices from the mushrooms.
    • Once those are cooked and transferred to a plate, continue with the sauce. This is where the magic happens, by cooking cream cheese together with milk. You may notice a few lumps after a couple of minutes of simmering, but don’t worry. Once everything is added back into the pan along with the reserved starchy pasta water you will end up with a silky smooth sauce.

    The entire family have absolutely no idea this even remotely lower in fat. No.idea.people.

    WATCH HOW I MAKE Creamy Shrimp Mushroom Linguine RIGHT HERE!

    Creamy Shrimp Mushroom Linguine! Pasta, shrimp in a creamy low fat sauce without losing the creamy flavour? Of course! You won't miss the heavy cream! | cafedelites.com

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    Creamy Shrimp & Mushroom Linguine

    Creamy Shrimp Mushroom Linguine! Pasta, shrimp in a creamy low fat sauce without losing the creamy flavour! You won’t miss the heavy cream. It’s possible!

    Weight Watchers: 11pp per serve

    Course: Dinner

    Cuisine: American

    Servings: 6 people

    Calories: 432 kcal

    Author: Karina – Cafe Delites

    Ingredients

    • 12 ounces (350 grams)linguine pasta (dry weight)
    • 1/2 cup reserved pasta water
    • 2 tablespoons olive oil, divided
    • 4 garlic cloves, minced, divided
    • 1 yellow onion, chopped
    • 1 cup sliced brown mushrooms
    • 1 pound 500 grams fresh shrimp (prawns) without shells, washed and deveined
    • 1/2 teaspoon crushed red pepper flakes (adjust to suit your tastes)
    • 1 teaspoon mild paprika (or smokey)
    • Salt to season
    • 1 8 ounce (250g) pack cream cheese at room temperature (low fat or fat free are fine to use)
    • 2 cups milk
    • 1/2 cup Parmesan cheese, grated
    • 1/2 cup light Mozzarella cheese, shredded
    • Salt to season, if desired
    • 2 tablespoons fresh chopped parsley, to garnish

    Instructions

    1. Cook pasta according to package instructions in a pot of salted boiling water; drain and rinse reserving 1/2 cup of the pasta water. Set it aside for later.

    2. While pasta is boiling, heat a large frying pan/skillet on medium-high heat. Add 1 tablespoon of the olive oil to the pan and fry half of the garlic for about 30 seconds; add the onions, and continue sautéing until soft. Add the mushrooms and fry while occasionally stirring, until the mushrooms have browned. Stir through 1-2 tablespoons of water and cook them for a further minute (they will create a beautiful gravy with their natural juices). Transfer mushrooms to a plate and set it aside (keep any liquid leftover in the pan).

    3. To the same pan, add the remaining oil. Saute remaining garlic until fragrant. Add the shrimp and cook until they just begin to change colour. Add the pepper flakes, paprika and salt. 

    4. Cook while occasionally stirring for a further 1-2 minutes to combine all the flavours in the pan, Add the mushrooms to the pan, stirring them through the flavours in the pan. Transfer the shrimp/mushroom mixture to the same plate the mushrooms were on.

    5. Add the cream cheese and milk to the same pan and bring to a gentle simmer while stirring occasionally, while breaking up the cream cheese. (Don’t worry if it’s lumpy. The more it simmers, the more it turns into a creamier consistency.) Allow to simmer for about 5 minutes, then add the cheeses. Once the cheese has melted through, taste test and season with a little salt (if needed.)

    6. Add the shrimp/mushroom mix along with the pasta into the creamy sauce, stirring everything through for a further 2 minutes on low heat. Add the reserved pasta water — 1/4 cup at a time — only if needed or until reaching your desired consistency.

    7. Garnish with parsley and serve!

    Nutrition Facts

    Creamy Shrimp & Mushroom Linguine

    Amount Per Serving

    Calories 432 Calories from Fat 101

    % Daily Value*

    Total Fat 11.2g 17%

    Total Carbohydrates 49.8g 17%

    Dietary Fiber 1.6g 6%

    Protein 31.3g 63%

    * Percent Daily Values are based on a 2000 calorie diet.

    More cream cheese recipes!

    Creamy Spinach Artichoke Chicken Thighs

    Lightened Up Chicken Carbonara

    Julia Child’s Creamy Chicken + Mushroom (Lightened Up)

    Lightened up to indulge in more! Julia Child's Creamy Chicken + Mushroom (also known as Supremes De Volaille Aux Champignons), gets a lower fat make over and is cooked in one skillet! | https://cafedelites.com



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    Garlic Parmesan Roasted Vegetables – Diethood


    Garlic Parmesan Roasted Vegetables – Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

    Garlic Parmesan Roasted Vegetables - Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.


    BALSAMIC Garlic Parmesan Roasted AUTUMN Vegetables… that should really be the title, but thought it was way too long. I think Garlic Parmesan Roasted Vegetables is shorter and to the point. Correct?

    I also wanted to throw in “Sheet Pan” at the beginning of that title… or One Pan? One Pot?…

    As you can see, titling recipes is an art. A challenge, in fact.

    Garlic Parmesan Roasted Vegetables - Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

    What is NOT a challenge is throwing together a healthy, flavorful, amazing side dish such as this one and eating up the entire thing all by yourself. I know someone that did that and she lived to tell about it.

    Currently, I am not allowed to walk around the produce section, nor visit another farmer’s market because I buy every.thing. No, seriously, like everything. I can’t stop. The colors of the fruits and veggies are just too damn pretty and I have to have them.

    EVERY color of veggies (fruits, too) makes it into my cart, and because I try to go the organic route, most of those veggies start to die off within a day. To avoid throwing out another butternut squash, potatoes and peppers, too, I went with this easy recipe for an any day vegetable side dish, and it is now my forever-veggie-side-dish-obsession.

    Garlic Parmesan Roasted Vegetables - Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

    Truth be, half the credit goes to this to-die to-LIVE-for garlic parmesan dressing made with thyme and rosemary and garlic and balsamico and parmesan and… it’s faaaaantastic!

    Garlic Parmesan Roasted Vegetables - Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

    Most of the battle here is just chopping up a bunch of veggies. Butternut Squash is the most annoying one. Just sayin’ the truth. It’s so hard to cut it, but once you do, everything else will seem effortless.

    Garlic Parmesan Roasted Vegetables - Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

    Once you’ve prepared the vegetables, you will have to make the dressing and pour it all over the veg. A toss or two later, please pop it all in the oven and wait around for the best thing yet.

    Garlic Parmesan Roasted Vegetables - Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

    While waiting, why don’t you get on this quick One Skillet Dijon Chicken with Mushrooms and Chives to go with it all? OMG it’s so GOOD!

    ENJOY!

    Share Post on Pinterest

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    TOOLS USED IN THIS RECIPE

    Garlic Parmesan Roasted Vegetables - Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

    Garlic Parmesan Roasted Vegetables

    Garlic Parmesan Roasted Vegetables – Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

    Ingredients

    FOR THE VEGETABLES

    • 1 (1.5 to 2 pounds) butternut squash cubed
    • 4 thin-skinned potatoes (such as yukon or gold potatoes) cubed
    • 2 red bell peppers diced
    • 2 green bell peppers diced
    • 2 yellow onions quartered and pieces separated

    FOR THE GARLIC PARMESAN DRESSING

    • 1/4 cup olive oil
    • 2 tablespoons balsamic vinegar
    • 2 to 3 cloves garlic minced
    • 2 tablespoons grated parmesan cheese
    • 2 teaspoons dried rosemary
    • 1 teaspoon dried thyme
    • salt and fresh ground pepper to taste
    • fresh grated parmesan (optional) for garnish
    • fresh chopped parsley (optional) for garnish

    Instructions

    1. In a large baking sheet or roasting pan, combine the cubed butternut squash, cubed potatoes, diced peppers, and onions; set aside.

    2. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, garlic, cheese, rosemary, thyme, salt, and pepper; whisk until thoroughly combined.

    3. Pour the mixture over the prepared vegetables; stir and mix until well incorporated.

    4. Spread vegetables evenly and in one layer in the roasting pan.

    5. Roast for about 35 to 40 minutes, stirring every 10 minutes or so, until vegetables are cooked through and browned. 

    6. Remove from oven and transfer to a serving dish.

    7. Garnish with parmesan and parsley.

    Recipe Notes

    WW SMARTPOINTS: 5

    Inspired by Allrecipes

    Nutrition Facts

    Garlic Parmesan Roasted Vegetables

    Amount Per Serving

    Calories 186 Calories from Fat 63

    % Daily Value*

    Total Fat 7g 11%

    Saturated Fat 1g 5%

    Cholesterol 1mg 0%

    Sodium 35mg 1%

    Potassium 840mg 24%

    Total Carbohydrates 28g 9%

    Dietary Fiber 5g 20%

    Sugars 5g

    Protein 4g 8%

    Vitamin A 220.4%

    Vitamin C 113.1%

    Calcium 9.8%

    Iron 21.8%

    * Percent Daily Values are based on a 2000 calorie diet.

    Garlic Parmesan Roasted Vegetables - Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.



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    Blueberry Lemon Muffins with Cream Cheese Swirl + VIDEO


    These Blueberry Lemon Muffins with Cream Cheese Swirl are a little sweet, a little tangy and perfect for breakfast or snack! Easy to make ahead and freezer friendly. Includes step by step recipe video.

    PIN IT FOR LATER

    These Blueberry Lemon Muffins with Cream Cheese Swirl are a little sweet, a little tangy and perfect for breakfast or snack! Easy to make ahead and freezer friendly. Includes step by step recipe video. | lemon recipe | lemon bread | berries | yogurt muffins | breakfast | brunch | cream cheese muffins


    That lemon/blueberry combo? I just can’t resist.

    When I had the opportunity to do some experimenting with Arla Organic Cream Cheese, I thought maybe I’d mix things up. Maybe do a banana muffin with cream cheese filling (<– that one might just have to happen yet!), or something even more adventurous.

    But when I asked my Facebook group, the vote was overwhelmingly LEMON. I can’t just ignore that, can I? I tested this recipe a couple times without berries, but I just love how the berries are so juicy and add an extra burst of (natural!) sweetness and colour. And so even though this recipe is a lot like my Cream Cheese Filled Blueberry Lemon Bread that you love, I made some important changes and added in some better-for-you ingredients.

    These Blueberry Lemon Muffins with Cream Cheese Swirl are a little sweet, a little tangy and perfect for breakfast or snack! Easy to make ahead and freezer friendly. Includes step by step recipe video. | lemon recipe | lemon bread | berries | yogurt muffins | breakfast | brunch | cream cheese muffins

    I swapped out more than half of the flour with whole wheat, reduced the sugar, and I used Arla Organic Cream Cheese, made with wholesome, natural ingredients, so that we’re okay calling them breakfast even though they taste indulgent.

    There are so many good things in here — lemon, blueberries, whole grains, and the Greek yogurt and cream cheese add a richness that makes them extra special. I know my kids and I devoured them!

    These Blueberry Lemon Muffins with Cream Cheese Swirl are a little sweet, a little tangy and perfect for breakfast or snack! Easy to make ahead and freezer friendly. Includes step by step recipe video. | lemon recipe | lemon bread | berries | yogurt muffins | breakfast | brunch | cream cheese muffins

    With our oldest girl in kindergarten now, I’m always on the hunt for delicious and nutritious things to fill her lunch box with, as well as things that will keep her full and energized throughout the day (because being in school for a full day is a big adjustment for her!).

    It can be so easy to grab a box of granola bars or cookies when you’re grocery shopping but these muffins are super simple to make (no mixer — just a whisk!) and they can be frozen for a few months so you have an easy grab-and-go option for breakfast or lunches. I know I’m not the only one who has days where “grab-and-go” is all you can handle!

    These Blueberry Lemon Muffins with Cream Cheese Swirl are a little sweet, a little tangy and perfect for breakfast or snack! Easy to make ahead and freezer friendly. Includes step by step recipe video. | lemon recipe | lemon bread | berries | yogurt muffins | breakfast | brunch | cream cheese muffins

    Tips and Tricks for Making these Blueberry Lemon Muffins with Cream Cheese Swirl:

    • Always zest your lemons before juicing!
    • To get the most juice out of your lemons, roll firmly on the counter before juicing — you’ll get a lot more this way!
    • Feel free to mix up the citrus flavour (try orange or lime!) and the berries (raspberries, maybe?), to make your own unique combination that your family will love. Stay away from frozen strawberries as they are usually too large to incorporate whole or sliced. Fresh, chopped strawberries will work just fine!

    *This post is generously sponsored by Arla Canada — thank you for supporting the brands that help me bring you the recipes you love!

    Pssst. Arla Canada is giving away a HUGE prize pack to one lucky Canadian!

    It includes:

    • $25 in Arla cheese vouchers
    • $200 Spa voucher
    • Swell Water Bottle
    • Essential Oil Kit
    • Diffuser
    • Yoga Mat
    • Bento Lunch Container
    • Reading socks

    PLUS, each week they’re going to give away $50 in Arla cheese vouchers!

    Click here to enter the contest.

     

    Watch the recipe video and see how easy they are to make!

    Serves 18 muffins     adjust servings

    Blueberry Lemon Muffins with Cream Cheese Swirl + VIDEO

    Preparation 15 minutes Prep Time

    Cook Time 20 minutesInactive Time: Cook Time

    Total Time 0:15 Total Time

    These Blueberry Lemon Muffins with Cream Cheese Swirl are a little sweet, a little tangy and perfect for breakfast or snack! Easy to make ahead and freezer friendly. Includes step by step recipe video.

    Ingredients

    • 1/2 cup canola or other oil
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 1/2 cup plain Greek yogurt (I use 0%)
    • 1 teaspoon vanilla extract
    • 1/4 cup lemon juice (1-2 lemons)
    • 1 cup whole wheat flour
    • 3/4 cup all purpose flour
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • zest of 2 lemons
    • 1 cup blueberries (if frozen, toss with 1 tsp flour)

    Swirl

    • 1 (200g) package Arla Organic Cream Cheese
    • 1/3 cup granulated sugar
    • 1 egg white
    • 1 tablespoon all purpose flour

    Instructions

    Preheat oven to 350 degrees F and line 18 muffin cups with liners (or use silicone muffin cups).
    In a large mixing bowl, combine oil, sugar, eggs, yogurt, vanilla and lemon juice with a whisk until combined.
    Add flours, baking powder, salt and lemon zest and stir just until combined. Fold in blueberries.
    In a medium bowl, whisk together cream cheese, 1/3 cup sugar, egg white, and 1 tablespoon flour until smooth.
    Place one heaping tablespoon of muffin batter into the bottom of each cup. Divide cream cheese mixture evenly between muffin cups. Top with remaining muffin batter, dividing evenly between the muffin cups (it’s fine if it doesn’t cover the cream cheese completely!).
    Bake for 18-22 minutes, until a toothpick inserted in the centre of the muffins comes out clean or with moist crumbs. Let sit for 5-10 minutes before removing to cool completely on a wire rack.
    Store in the refrigerator up to 1 week or in the freezer up to 3 months.

    by

    Nutrition Facts
    Serving Size
    Amount Per Serving As Served
    Calories 205kcal Calories from fat 100
    % Daily Value
    Total Fat 11g 17%
    Saturated Fat 3g 15%
    Transfat 0g
    Cholesterol 34mg 11%
    Sodium 177mg 7%
    Carbohydrate 24g 8%
    Dietary Fiber 1g 4%
    Sugars 14g
    Protein 4g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories 2000
    Total Fat Less than 65g
    Sat Fat Less than 25g
    Cholesterol Less than 300mg
    Sodium Less than 2,400mg
    Total Carbohydrate 300g
    Dietary Fiber 25g

     



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    Pumpkin Cupcakes with Cream Cheese Frosting


    Super moist and easy pumpkin spice cupcakes with delicious cream cheese frosting on top! Easy recipe on sallysbakingaddiction.com

    I figure many of you would want to try my favorite pumpkin cake recipe… as cupcakes!!

    While you can bake the cake into about 24 cupcakes, a completely separate blog post dedicated to turning that recipe into cupcakes is definitely needed. Cupcakes cook faster. They’re share-able. And most importantly? Cupcakes are CUTER.

    So pumpkin cupcakes deserve their own spotlight, no?

    Super moist and easy pumpkin spice cupcakes with delicious cream cheese frosting on top! Easy recipe on sallysbakingaddiction.com

    Here’s the plan. We’ll halve the cake recipe to yield about 12 cupcakes. The spices and vanilla extract aren’t completely cut in two– I kept both on the higher side for plenty of F-L-A-V-O-R. I also cut the white granulated sugar and only used brown. You already know how I feel about brown sugar. ♥

    So that’s how the recipe compares to my favorite pumpkin cake. But let’s compare these pumpkin cupcakes to the pumpkin cupcake recipe I shared on my blog a few years ago.

    • Ease: Both pumpkin cupcake recipes are super low maintenance. You don’t need a mixer to make either batter (though you certainly could use one!). And both batters come together in a matter of minutes.
    • Actual recipes: Very similar. Today I cut out the milk and reduced the flour to make up for less liquid. Only 1 cup of flour is needed, so these cupcakes are mega moist! There’s also a little more brown sugar for added flavor.
    • Flavor: Pretty identical, though there’s a slightly heightened spice flavor in today’s version. LOVE that.
    • Texture: This is the real difference. Today’s pumpkin cupcakes are a little less dense. They’re incredible moist and soft, but have more of a cake and cupcake texture– less of a muffin texture. Does that make sense?

    As with most of my cupcake recipes, fill the liners only about 2/3 full. This is about 3 full Tablespoons of batter per cupcake. (See 9 more tips for baking the BEST cupcakes!)

    How to make pumpkin cupcakes on sallysbakingaddiction.com

    How to make pumpkin cupcakes on sallysbakingaddiction.com

    Super creamy and thick cream cheese frosting for pumpkin spice cupcakes! Recipe on sallysbakingaddiction.com

    Cream cheese frosting is a pumpkin cupcake’s BFF.

    Here’s what I love most about the besties: cream cheese frosting doesn’t take away from the pumpkin flavor. Rather, it lets the pumpkin cupcakes shine. Cream cheese frosting is not selfish. That’s a true friend, is it not?! 😉 We’d have a different story with, say, vanilla buttercream. Too sweet, too heavy, too overpowering. We want something light ‘n’ creamy. A frosting that melts on the tongue, a buttery and rich topping that isn’t cloyingly sweet.

    This cream cheese frosting will hold a little shape if you pipe it, though a simple swirl with a knife works too. I like to use a round tip for piping, like this Ateco 808 large round. Looks like a big puffy cloud on top!

    And like I mentioned in the pumpkin cake the other day: you should try my brown butter cream cheese frosting or cinnamon cream cheese frosting!

    Super moist and easy pumpkin spice cupcakes with delicious cream cheese frosting on top! Easy recipe on sallysbakingaddiction.com

    Super moist and easy pumpkin spice cupcakes with delicious cream cheese frosting on top! Easy recipe on sallysbakingaddiction.com

    And if you want adorable little pumpkin toppers: I can’t seem to find the same exact ones I used here, but you can get similar pumpkin toppers here and here. Or these super adorable pumpkin sprinkles. Or use those weirdly delicious mallowcreme pumpkins that come with candy corn!

    Ingredients:

    • 1 cup (125g) all-purpose flour (spoon & leveled)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 and 1/2 teaspoons pumpkin pie spice*
    • 1/2 cup (120ml) canola or vegetable oil*
    • 2 large eggs
    • 3/4 cup (150g) packed light or dark brown sugar
    • 1 cup (225g) canned pumpkin puree*
    • 1 teaspoon pure vanilla extract

    Cream Cheese Frosting

    • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
    • 1/2 cup (115g) unsalted butter, softened to room temperature
    • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
    • 1 teaspoon pure vanilla extract
    • 1/8 teaspoon salt

    Directions:

    1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
    2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
    3. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
    4. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
    5. Frost cooled cupcakes however you’d like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Store leftovers in the refrigerator for up to 5 days.

    Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

    Recipe Notes:

    *Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves.

    *Instead of 1/2 cup of oil, try 1/4 cup (45g) unsweetened applesauce and 1/4 (60ml) cup oil. The cupcakes are just as moist.

    *I strongly recommend using canned pumpkin puree over homemade in this recipe, though 1 cup of homemade would work just fine. I found the flavor better with canned. I prefer Libby’s brand.