OCTOBER EMAIL-ONLY RECIPE: Pumpkin Cupcakes

​ ​ ​ ​ ​ What's an email-only recipe, you ask? It's an exclusive recipe that I'm only sharing with those who are on my email list, aka YOU! This recipe won't be on the blog, and instead will live here in this email. I'll be sending out email-only recipes at the beginning of every month. I wanted to share this Pumpkin Cupcakes recipe with you. This is such a moist and flavorful cupcake recipe with irresistible cream cheese frosting. Perfect for when you're craving something that tastes like Fall in every bite. So so delicious! Full recipe below, and step-by-step photos below that. Enjoy! ​ Pumpkin Cupcakes Ingredients: ​ 1 ¼ cups all purpose flour ¾ cup raw cane sugar ½ teaspoon cinnamon ⅛ teaspoon nutmeg ⅛ teaspoon allspice ⅛ teaspoon ground cloves 1 teaspoon baking soda ½ teaspoon baking powder ⅛ teaspoon salt 1 cup milk ¼ cup avocado oil ½ cup canned pumpkin 1 teaspoons apple cider vinegar ½ teaspoon vanilla extract ​ For the cream cheese frosting: 2 tablespoons butter, softened 2 tablespoons cream cheese, softened 1-2 tablespoons milk ½ teaspoon pumpkin pie spice 1 ½ cups powdered sugar ​ ​ ​ Directions: Preheat the oven to 350° and line a muffin tin with liners. In a large bowl, combine flour, sugar, cinnamon, nutmeg, all spice, cloves, baking soda, baking powder, and salt; set aside. In a separate bowl, combine milk, avocado oil, pumpkin, vinegar, and vanilla; stir well. Fold wet ingredients into dry ingredients and stir to combine, but be careful not to over mix. Pour batter evenly into each liner. Bake cupcakes for 20-23 minutes, or until a toothpick comes out clean. Remove from the oven and allow them to sit for 10 minutes before transferring to a wire rack. For the icing: cream all ingredients together in a stand mixer, or with a hand electric mixer. Ice each cupcake and store in an airtight container in the fridge for up to 5 days. Enjoy! ​ I hope you love this recipe as much as I did! If you're not already, be sure to follow along on Instagram, and of course let me know if you try this recipe! -Erin ​

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