There is a huge number of sweets and dessert recipes to make for Thanksgiving but I like to stick to a classic that is sure to be a hit with little ones and big ones alike. They’re easy to make, easy to serve and they taste delicious. Pre-made individual servings for your guests to grab and go are essential when you have lots of family and friends over and you don’t want to be stuck in the kitchen serving everyone or to have an ever growing dish pile up in the kitchen.
I love making pumpkin cupcakes topped with PHILADELPHIA Cream Cheese frosting and decorated with a yummy JET-PUFFED Pumpkin Spice Mallow. Just 3 simple step – bake, frost and top.
Pumpkin cupcakes with Cream Cheese Frosting
Prep Time: 20 minutes
Bake Time: 15-20 minutes
Serving Size: 1 cupcake
Makes 12 frosted cupcakes
1 package (14oz) pumpkin quick bread mix
1 cup water
3 tablespoons vegetable oil
1/2 cup chopped pecans
1/2 cup butter, at room temperature
1 package (8 oz) PHILADELPHIA Cream Cheese, at room temperature
2 cups powder sugar, sifted
1 teaspoon vanilla extract
12 JET-PUFFED Spiced Pumpkin Mallows
Heat oven to 375° F.
Beat first 5 ingredients with mixer until blended; spoon into 12 paper-lined muffin cups.
Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 min.; remove from pans. Cool completely.
Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until creamy. Turn the mixer to low speed and slowly beat in sugar.
Fill a piping bag with a large open star tip on it with 1 cup of frosting. Hold the piping bag straight up, start frosting from the outside edge, and begin swirling around the outside edge. Continue squeezing with constant pressure as you work around the edge of the cupcake and into the center. Finish the spiral in the center, release pressure on the bag, and pull straight up.
Immediately place one marshmallow on center of frosting.
Enjoy within 3 hours or cover with loose plastic wrap and keep refrigerated.