EAT MY CUPCAKE.

This month's CH theme is squash. As everyone knows, my favorite squash is pumpkin. I also love pumpkin pies, so hello, McFly . . . pumpkin pie cupcakes?!

Ingredients

3/4 graham cracker crumbs

3 tbsp unsalted butter melted

1 tbsp packed light brown sugar

Directions

In a small bowl, mix together the crumbs, butter, and sugar. Press crumb mixture into bottoms of baking cups.

Ingredients

2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour

2 tsps baking soda

1/2 tsp. salt

1 tsp baking powder
2 tbsp. pumpkin pie spice
2 cups pumpkin puree or cooked mashed pumpkin

Directions
In large bowl, combine dry cake ingredients including spices.
Add water, oil and eggs; beat with mixer 2 minutes.
Add pumpkin; mix until well blended.
Scoop batter over crust in baking cups.
Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Ingredients

4 oz cream cheese

1/2 c. unsalted butter

pinch of salt

2 1/4 c. of confestioner's sugar (sifted)

2 tbsp of 100% maple syrup

Directions
In a medium bowl, combine all icing ingredients.
Beat until smooth. Dollop over cooled cupcakes and enjoy.