Pumpkin Cupcakes with Cream Cheese Buttercream Frosting Recipe

Pumpkin Cupcakes with Cream Cheese Buttercream Frosting Recipe

Pumpkin Cupcakes With Cream Cheese Buttercream Frosting

Pumpkin Cupcakes with Cream Cheese Buttercream Frosting Recipe

This Cake recipe belongs to my husband’s great grandmother Otha Jeffs!!!!!!!!! That’s how long it has been in the family, and my mother-in-law takes this same recipe and makes it into a sheet cake for Thanksgiving every year!  This is a recipe that has TRULY STOOD THE TEST OF TIME.  It’s super moist, and has just the right amount of pumpkin spices.  We recently had a Friday the 13th party…just because we love October, and I decided to make this recipe to go along with our feast. It makes 24 cupcakes…and they sure turned out beautiful!  The cream cheese Buttercream frosting is my own, and my mom said it was the best cream cheese buttercream she had ever tried.  So you will have to let me know what you think.  I used a star tip to pipe the frosting, and my aunt had given me these adorable pumpkin cupcake wrappers and fall sprinkles as a gift…so I just had to use them.  They paired perfectly with this recipe.

I know you will love this recipe!  It’s been used every single year since I have been a part of Cameron’s family!  They never let a Thanksgiving go by without making this pumpkin cake recipe.  I hope you enjoy these cupcakes.  Let me know what you think.  We had tons of good feedback on them from the party!

Pumpkin Cupcakes with Cream Cheese Buttercream Frosting Recipe

Makes 24 cupcakes

2 cups flour

2 teaspoons Baking Powder

1 teaspoon soda

1/2 teaspoon Salt

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

2 cups sugar

3/4 cup oil

1/4 cup water

4 eggs, beaten

1 (15oz) Can Pumpkin

  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together well.
  3. Bake at 350 degrees for 23-27 minutes, or until toothpick comes out clean.

Cream Cheese Buttercream Frosting

2 Sticks UNSALTED butter, softened

1 (80z) block cream cheese, room temperature

3 cups of powder sugar

1 tsp of vanilla

pinch of salt

  1.  Mix all ingredients in blender with wire whisk.  Blend for at lease one minute to create a whipped effect.
  2. Use Star tip to pipe Buttercream onto completely cooled cupcakes.   Finish with Sprinkles.







Autumn Pork Tenderloin Crockpot Recipe

Autumn Pork Tenderloin Crockpot Recipe

Autumn Pork Tenderloin Crockpot Recipe

It’s fall, and I love picking fresh pomegranates off the bushes!  Pomegranates in the grocery store are one the of the first signs of Autumn.   My Aunt Janice has pomegranate bushes on her side yard, and I just picked the last of them a few days ago.   They grow well here in the Saint George climate.  Picking those pomegranates off the bush reminded me of this Autumn Recipe, and I just had to make it.    This recipe has a spread of them all—pomegranate juice, pumpkin spice, apples, pears, oranges…it’s an autumn paradise!   All the flavors of Autumn in one yummy bite.

This is a great autumn recipe.  I’ve titled it Autumn Pork Tenderloin—Crockpot Recipe.   I got this recipe from a friend years ago—her husband has celiac disease, and so this is a great recipe for those who need gluten free.  She was an amazing cook!   I have changed some of the ingredients over the years from her original recipe, but this is pretty dang close to the original.  This recipe has all the flavors you would experience in autumn.  Also put it with a side of assorted squashes…the orange squash is banana squash, and if you haven’t tried banana squash, you are missing out.  It’s heavenly!  Give this recipe a try!  I hope you enjoy it as much as I have!

Autumn Pork Tenderloin Crockpot Recipe

¼ cup pomegranate juice

¼ cup sugar

1/2 teaspoon Pumpkin Spice

1/2 tablespoon kosher salt

1/2 tablespoon garlic salt

1/2 tablespoon Montreal steak seasoning

1/2 teaspoon black pepper

1 pork roast, any type (2-3 pounds)

1 pear, cored, peeled and sliced thick

1 apple, cored, peeled and sliced thick

1 orange with peel, sliced thick


  1. Combine pomegranate juice, pumpkin spice and sugar in small saucepan. Cook over low heat, stirring until sugar dissolves, about 2 minutes. Pour into Crock-Pot.
  2. Blend salt, garlic salt, steak seasoning, and pepper in small mixing bowl. Rub mixture over roast. Place roast in Crock-Pot. Turn roast to cover with juice mixture.
  3. Top roast with pear, apple, and orange slices. Cover; cook on HIGH 6-8 hours or until tender. Serve with juice and fruit slices–remove orange peel before serving.