HOLLY'S CHEAT DAY

Fall Harvest Cocktail

October 2, 2015 By Holly

Happy Cocktail Friday y’all!! Even though it’s been super rainy and overcast for a week, I have to admit I just love it.

Even at the expense that my hair has been perma flat all week it’s still awesome because it’s so perfectly Fall outside. Cooler, rainy and I’ve even spotted some trees turning those beautiful shades of red and orange, and it has put me in such a Fall mood and it’s perfect.

Anyways, I’m bringing a wonderfully Fall drink today that is incredibly light and refreshing, definitely not the typical heavier fair that comes with Fall/Winter drinks. This drink is sweet but certainly not too sweet, and it makes a ton so obviously perfect to serve to multiple guests you might be having over. Have a wonderful weekend you guys!!

Apple Juice…

now cranberry juice…

pear nectar…

and Triple Sec…

then yumminess!!!

Fall Harvest Cocktail

2015-09-28 13:05:32

Light, refreshing but flavorful this cocktail is the perfect fall drink.

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Ingredients

1-64 Ounce Bottle of Apple Juice.
20 Ounces of Cranberry Juice.
1 Cup of Pear Nectar.
6 Ounces of Triple Sec.
1 or 2 Apples & Pears For Garnish (Optional).
Cinnamon Stick For Garnish (Optional).

Instructions

In a large bowl or pitcher place all chilled ingredients and mix together, then serve.
Garnish with apples, pears & cinnamon stick if you wish.

Notes

You could totally put more Triple Sec in if you want more of a kick 🙂

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Chicken and Waffle Sandwich

September 30, 2015 By Holly

I hope y’all don’t mind some serious Southern food, because that’s what I’m bringing y’all today. In my opinion, food doesn’t really get much more Southern than some good old skillet fried chicken. Not baked in an oven to make it healthy ~~boring!~~, but straight up battered and fried to perfection in a couple inches of oil, yum, yum, yum y’all.

Though waffles are not a Southern invention, throwing fried delicious foods on random stuff, i.e., donuts, waffles, etc. kind of is or at least I like to think so. Basically around these parts we like to think of the unhealthiest ways to enjoy food and we do that. Ever since I made my coconut waffles a few weeks ago, I’ve been on a major waffle kick on my cheat days, and you might have noticed in previous posts, I love me some salty and sweet together.

Y’all salty and sweet doesn’t get much better than this chicken and waffle sandwich, which I did in fact pour pancake syrup on before noshing #justkeepingitreal #noshame #innerchunkykidatwork. You will notice in the recipe section I used a waffle mix and you may be thinking ‘Holly, why didn’t you make homemade waffles like before?’ well, if we’re being honest, because I flat out just didn’t feel like making them from scratch, that’s why 🙂

Also, I totally shared my mom’s secret to really awesome fried chicken in the recipe section, which ironically she got from a nutritionist family friend when she was kid-don’t you just love Southerners?. Enjoy you guys!

To make the waffles…waffle mix…

warm water and butter…

all mixed up…

into the waffle maker…

waffle ready and looking all delicious…

time to let our chicken hang out in some buttermilk for a while…

time to get the oil nice and hot…

for your chicken batter, flour, salt & pepper into the bowl…

take your chicken and heavily cover in the flour mixture…

into the pan, nice and browned on one side…

(here’s the secret) right before you take your chicken out place some butter into the pan…

it’s really going to bubble up, so be careful…

and enjoy!!!

Chicken and Waffle Sandwich

2015-09-23 10:49:26

Fluffy waffles sandwich crispy delicious fried chicken to make an amazing sandwich.

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THE FRIED CHICKEN

4 Boneless Skinless Chicken Breasts.
1 Cup of Buttermilk.
3 Cups of All-Purpose Flour.
2 Tablespoons of Himalayan Pink Salt or Kosher Sea Salt (Or to Taste)
1 Teaspoon of Pepper (Or to Taste).
1 LB (16 Ounces) of Vegetable Shortening or Coconut Oil.
2-4 Tablespoons of Unsalted Butter To Place In Pan Towards the End of Cooking (Optional).
12" Cast Iron Skillet.

THE WAFFLES

1 (16 Ounce) Box of Belgian Waffle Mix-I Used Classique Fair Brand.
2 1/2 Cups of Warm Water.
4 Tablespoons of Butter.
1 Belgian Waffle Maker.

FOR THE FRIED CHICKEN

In a bowl place your chicken into your buttermilk making sure to well coat the chicken with the buttermilk, cover your bowl and let it sit in the fridge for at least an hour (I did mine overnight).
Place your vegetable shortening or coconut oil into your skillet or pan turning the heat onto medium high to start to heat the oil.
In a separate bowl place your flour, salt and pepper and whisk briefly with a fork, set aside.
Once the oil is hot but not bubbling because that's too hot, heavily cover your chicken in your flour mixture then carefully place in your oil.
Let your chicken cook on each side about 5 minutes or until it's golden brown, and right before you take your chicken out place about 1 tablespoon of butter into the pan (this is the secret to good chicken btw) let it simmer and bubble for a bit then place the chicken on a plate with a couple of paper towels to soak up the extra grease, let cool.

FOR THE WAFFLES

Preheat your waffle maker.
In a large mixing bowl place your Belgian Waffle Mix, warm water and melted butter into your bowl and mix until well combined.
Place 3/4 cup of the batter into your waffle maker and cook for around 3-4 minutes or until golden brown and cooked through, continue until all waffles are made, there should be about 10 then enjoy with your chicken!

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Easy Salted Caramel Apple Dip

September 28, 2015 By Holly

Happy Monday everybody!! The forever long list of things that are awesome about Fall totally include apples y’all. I know, apples are pretty basic and normal, but this time of year they are extra good, so sweet, so crispy, nom, nom, nom.

As a kid one of my favorite things this time of year was when my mom would pick up that awesome pre-made caramel dip in the plastic tub from the grocery store. Certainly not fancy by any means but I would no joke sit there and dip crisp apple pieces one after the other until I had eaten the entire thing (again proving I have never had any great amount of self control when it comes to food hehe).

Anyways, though I still love caramel in about any form, salted caramel is still heads and tails above regular caramel, hence the dip I am sharing with you today. As much as I wanted to make a real, from scratch, salted caramel dip where you use a candy thermometer ~~and try not to burn yourself~~ the whole life thing gets in the way and I realized I just didn’t have the time.

I did on the other hand have the time to make this dip because no joke, this dip was made and ready to eat in about 10 minutes, if that. I topped off the dip with some toffee bits because that’s always a good idea, and it’s pretty much crack in a bowl. Jump into Fall with this perfect apple dip you guys, and have a fabulous start to your week!

Cream cheese into your bowl…

mix the cream cheese, then add your vanilla, brown sugar, salt and powdered sugar…

all mixed up and ready to eat…

yummies!!!

Easy Salted Caramel Apple Dip

2015-09-22 11:33:22

Super easy apple dip filled with brown sugar and cream cheese.

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Ingredients

2 (8 Ounce) Packages of Cream Cheese, Softened.
1 1/2 Cups of Brown Sugar, Packed.
1/2 Cup of Powdered Sugar.
2 Tablespoons of Vanilla.
1 Teaspoon of Pink Himalayan Salt or Kosher Salt.
Toffee Bits, For Garnish (Optional).

Instructions

With a handheld or stand mixer with paddle attachment, place your cream cheese in your bowl and whip until creamy.
Now add your brown sugar, powdered sugar, vanilla and salt and mix again.
Place your dip in your serving bowl and garnish with toffee bits and enjoy with some fresh apples.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Apple Cider Float

September 25, 2015 By Holly

Happy Friday y’all!! It’s not going to be a cocktail Friday today but honestly this is such a delicious and yummy drink you’re not going to care.

Also, I would like to say that this could certainly be a grown up cocktail if you wanted to throw in some Brandy like my Brandy Apple Cider, but obviously totally up to you.

Speaking of the aforementioned drink, I had a ton of delicious apple cider just hanging around, and some vanilla ice cream and figured that they just might be bffs together. Y’all, bffs for life because this drink absolutely exceeded any expectations I had, holy moly.

This drink is basically liquid apple pie, and I almost called it that but thought maybe it sounded a little weird haha. The amount of deliciousness in this drink is through the roof, please just do yourself a favor and make it as soon as possible. Have a super fun & safe weekend!

Doesn’t get much easier than this, place however much ice cream your want in your glass…

now, how much apple cider you want and dunzo!

and enjoy!!!

Apple Cider Float

2015-09-22 10:11:15

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Ingredients

4 Cups of Vanilla Ice Cream.
16 Ounces of Apple Cider.
Ground Cinnamon For Garnish (Optional).

Instructions

Fill your glasses or cups with vanilla ice cream with the amount to your liking.
Then fill the rest of your glass or cup with apple cider, sprinkle a little cinnamon on top and enjoy!

Notes

The amount of ice cream & apple cider that I put is really more of an estimate, you can use as little or as much as you like, I personally like more ice cream in my float so I filled my glasses pretty full.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Gooey Cookies and Cream Cookies

September 23, 2015 By Holly

Hey everybody! Guess what, it’s Wednesday! Yeah, I know the fact that it’s Wednesday isn’t that exciting, but what is exciting is that schools have been out on Fall break this week. Why is that exciting you ask? because it means that my usually poopy commute into work has been soo much better this week.

I didn’t even know the schools were on break until there were barely any folks out on the road in the burbs on Monday. Y’all don’t even know, there were so few people that I had a moment of panic thinking that it was a holiday that I had forgotten about or the whole ‘fall back’ time change had happened unbeknownst to me and I was leaving much later than I should have.

Soo, it’s just been really nice not having to give myself an extra 30-45 minutes (no exaggeration) added to my already hour plus commute because of the school kiddos. I know, none of that has a darn thing to do with cookies, so let’s get to them shall we?

These cookies are a take on my Gooey Chocolate Cookies, except I used a yellow cake mix and threw in some super delish Double Stuf Oreos. Y’all these cookies turned out so dang soft and buttery with the perfect hint of Oreo that I promise there will be no way you will be able to have just 1 ~~or 12~~ of these little guys. These are so easy and quick to make, there’s no reason you can’t whip some up today 🙂

cream cheese & butter…

mix together, then add the egg…

then add the cake mix…

all mixed up…

cookies into the blender…

then into the cake batter…

mix, mix, mix…

rolled out & into the powdered sugar & onto the baking sheet…

bake, bake, bake and enjoy!!

Gooey Cookies and Cream Cookies

2015-09-21 11:41:22

Yields 30

Gooey butter cookies filled with Oreo cookies.

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Ingredients

1 (15.25 Ounce) Box of Yellow Cake Mix.
1 (8 Ounce) Block of Cream Cheese, Softened.
1 Egg.
1 Stick (1/2 Cup) of Unsalted Butter, Softened.
10 Double Stuf Oreos, Crumbled.
Powdered Sugar For Rolling.

Instructions

Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, cream your butter and cream cheese together until smooth.
Now add your egg and cake mix and mix until smooth.
Either using a food processor, blender or placing Oreo cookies in a baggie and rolling with a rolling pin, crush your cookies until medium sized crumbs, then place into your batter and mix until the cookies are evenly distributed.
Now roll your cookie dough into 1" sized balls then roll into powdered sugar until covered.
Place cookie balls onto your cookie sheets and bake for 8-11 minutes making sure not to over bake.
Let cool completely (or not, warm cookies, mmm) and enjoy!

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Samoa S’mores Dip

September 21, 2015 By Holly

Happy Monday everyone!! Ok, so I know this recipe is seasonally behind, but when it comes to things I’m craving, I say to heck with the seasonal stuff hehe. I personally think Girl Scout cookie season should be year round because, hello, yum.

I am aware though, that you’re either an absolute lover of the Girl Scout Samoa cookie or an absolute hater, I have yet to find anyone on the fence in this matter, scientific fact y’all. Obviously I am an absolute lover of Samoas, they totally encompass some of my favorite things ~~if only I could put Samoas & Tom Hiddleston together~~ coconut, caramel and chocolate, yum!

Soo anyways, I thought a s’mores dip that was based off of Samoas would be super delicious, and it totally is. The way the caramel, coconut and chocolate become all melty and gooey, then the wonderfully toasted marshmallows on top which are all eaten off of graham crackers, droool y’all.

Of course I couldn’t bake this stuff all together in a regular ole’ pan, I had to bake in an iron skillet because let’s be real, nothing holds the heat in and keeps everything all gooey the way a cast iron skillet does mmmm.

I hope this dip can bring some joy to those having some Monday blues, or just happen to love Samoas too.

Because I couldn’t find caramel nibs, I used full sized caramels and cut them in half…

place them in the bottom of your skillet or pan…

get the caramel all nice and melty…

now chocolate on top, look at it already melting, mmmm…

now some sweetened flaked coconut…

time to cut some mallows in half…

now on top of the other awesomeness and back into the oven…

and now to yum town!!!

Samoa S'mores Dip

2015-09-15 10:15:55

A delicious and decadent dip with all of the flavors of the delicious samoa cookie.

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Ingredients

3 (1.55 Ounce) Hershey's Chocolate Bars.
1 Cup of Sweetened Flaked Coconut.
11 Ounce Bag of Caramels (Used About 16 Caramels, Halved).
14 Large Marshmallows, Halved.
Caramel Sauce For Drizzling (Optional).
Chocolate Sauce For Drizzling (Optional).
8" Iron Skillet.

Instructions

Preheat your oven to 350 degrees F.
Cut about 16 caramels in half, then layer them in the bottom of your skillet, then bake for 9 minutes or until the caramels have started to melt.
Now place the chocolate bars in pieces on top of the caramel, then evenly layer the coconut on top of the chocolate, then place the marshmallows that have been cut in half with the cut end down onto the coconut then bake for an additional 15 minutes or until the marshmallows are toasted and bubbly.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Brandy Apple Cider

September 18, 2015 By Holly

Happy Cocktail Friday y’all!! I know we’re in full Pumpkin Spice Latte season and all, but can I be honest?…I think Pumpkin Spice Lattes are super nasty. I know, I know, that’s sacrilege to some of you, but y’all, ewww it totally tastes like potpourri that no amount of whipped cream can cover.

Logically, I should like them due to my love of pumpkin everything else, but I just can’t even with the PSL. Now, if the Bucks (Starbucks that is) decided to make an apple cider-esque (minus the Brandy of course) latte, then I would definitely be on board if it tasted like this amazing libation.

Y’all, this drink has Fall in every sip…cinnamon, apple and the wonderful warmth of Brandy, oh my. This drink also smells just amazing, especially with the extra cinnamon and sugar thrown in.

Luckily for me, the very first Fall feeling day of the season was this past cheat day, and I enjoyed drinking this thoroughly. Trust me y’all, just make this drink, you absolutely won’t regret it. I’m certainly planning on making this drink again soon, and I may even warm it up when it gets a bit colder, yummy!

To garnish your glasses, mix your cinnamon & sugar place on a plate then dip your honey rimmed glasses in…

measure out your apple cider into each glass…

then your Brandy…

and enjoy!!!

Brandy Apple Cider

2015-09-14 12:57:17

Yields 1

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THIS IS ONE SERVING

6 Ounces of Apple Cider.
3 Ounces of Brandy.
1 Tablespoon of Cinnamon (Optional).
2 Tablespoons of Granulated Sugar (Optional).
Cinnamon Sticks For Garnish (Optional).

Instructions

If garnishing the rims of your glasses with cinnamon and sugar, combine both and place on a plate.
Using your finger rub honey around the rim of the glasses, then dip into the cinnamon/sugar mix until well coated.
Now measure out the apple cider and Brandy into your glass(es) stir, then sprinkle a little cinnamon/sugar on top and garnish with a cinnamon stick.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Gooey Pumpkin Crumble Cake

September 16, 2015 By Holly

Happy Wednesday everybody! Y’all, I have no idea what it’s like where y’all are, but we’ve had several days of full on Fall feeling days and it’s been awesome, hence, another pumpkin recipe (just be prepared, there will definitely be more).

There’s just nothing better than cool, crisp mornings and breezy bright blue sky days, and you know what can make them even better?…this cake!! Holy moly you guys, this cake is full on crack addict good (or something like that).

This pumpkin cake is so ridiculously gooey & wonderful, then it’s topped off with a decadent butter/sugar crumble, this cake just screams Fall.

Did I mention how dang easy this cake is to throw together? Yes, this cake was crazy easy to make considering how decadent and wonderful it turns out to be. I was happy as a clam to nosh this cake while watching Sunday football, and let’s be real it doesn’t get much more Fall-like than that. Have a wonderful day you guys!

Alrighty, cake mix, water, egg, oil…

mix, mix, mix…

while the pumpkin cake is baking, make the crumble topping…flour, brown sugar…

then butter, cinnamon & vanilla…

Slice the butter, then using a pastry cutter, or your hands (I ended using my hands) mix all together until crumbly…

the cake partially cooked…

now time for the crumble topping, yummies…

then back into the oven and enjoy!!!

Gooey Pumpkin Crumble Cake

2015-09-12 19:16:52

Gooey pumpkin cake with a delicious crumble topping.

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THE GOOEY PUMPKIN CAKE

1 (18.25 Ounce) Box of Yellow Cake Mix.
1 (15 Ounce) Can of Pumpkin Puree.
1/4 Cup of Vegetable Oil.
1 Egg.
1/2 Cup of Water.

THE CRUMBLE TOPPING

1 Cup (2 Sticks) of Cold Unsalted Butter, Cut Into Pieces.
2 1/4 Cups of All-Purpose Flour.
1 3/4 Cup of Brown Sugar.
1 1/2 Teaspoons of Vanilla.
1 1/2 Tablespoons of Cinnamon.
Powdered Sugar (Optional).
9x13 Pan.

FOR THE GOOEY PUMPKIN CAKE

Preheat the oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, mix the yellow cake mix, pumpkin puree, vegetable oil, egg and water until well combined.
Evenly pour the batter into your pan and bake for 15-20 minutes or until the center is just starting to set and remove from the oven.

FOR THE CRUMBLE TOPPING

In a large bowl place your flour, brown sugar, vanilla, cinnamon, and sliced butter.
Using your hands or pastry cutter mix breaking the crumbs with your hands into smaller pieces until it's all crumbly.
Now evenly sprinkle the crumbles over the top of the cake, then place the cake back into the oven for an additional 12-15 minutes.
Let cool completely, cut into squares and if you want sprinkle the top with powdered sugar and enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Red Velvet Cheesecake Bites

September 14, 2015 By Holly

Happy Monday everyone!! I am so excited to share today’s recipe with y’all…because more mini food! These maybe mini bites ~~of awesome~~ but they’re certainly not lacking in the wow factor in taste or looks.

Red velvet is always such a beautiful deep red color with a subtle chocolaty sweetness, and this time I added a little cheesecake swirl, yum, yum, yummy y’all. I will say that these delicious little bites were just slightly more time consuming than a plain ole’ sheet cake or cupcakes, but so worth it!

These are so perfectly hand held and nomable, moist (can we please invent a better word?), soft with just enough sweetness, and sooo pretty.

Yes, I know, I used a cake mix which is technically cheating, but I think the amount of work it took to make the cheesecake mix ~~that’s dramatic I know~~ and then how I slaved away ~~also, dramatic~~ swirling the red velvet & cheesecake together earned me the right to use a cake mix 🙂 Have a wonderful start to your week, and I hope you get a chance to make these delicious mini bites of Heaven.

First…cake mix, eggs, water, oil…

all mixed up, look how yummy…

now for the cheesecake mix, cream cheese…

all whipped up, time for eggs and sugar…

all mixed up…

a little red velvet mix & a little cream cheese mix…

now a little more red velvet…

swirl them all up…

all swirled…

look how pretty they bake up…

yummies!!!

Red Velvet Cheesecake Bites

2015-09-11 10:38:42

Yields 24

Mini bites of red velvet cake with a cheesecake swirl.

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THE RED VELVET CAKE

1 Box of Red Velvet Cake Mix
3 Large Eggs.
1 Cup of Water.
1/3 Cup of Vegetable Oil.
2 (12 Count) Mini Muffin Tins.

THE CHEESECAKE FILLING

1 (8 Ounce) Package of Cream Cheese, Softened.
3 Tablespoons of Granulated Sugar.
1/2 Teaspoon of Vanilla.
1 Large Egg Yolk.

FOR THE RED VELVET CAKE

Preheat the oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment place your cake mix, eggs, water and vegetable oil in your bowl, mix all ingredients until smooth, set aside.

FOR THE CHEESECAKE FILLING

With a handheld or stand mixer with paddle attachment cream your cream cheese until smooth, then add your sugar, vanilla and egg yolk mixing all ingredients together until well incorporated, set aside.

ASSEMBLY

Spray your mini muffin tins liberally with bakers spray.
Spoon 3/4 of a tablespoon of red velvet batter into your muffin pan.
Then spoon 1 1/2 teaspoons of cheesecake mixture on top of your red velvet batter.
Then place 1 teaspoon of red velvet batter on top of your cheesecake mixture.
Using a toothpick, swirl the red velvet batter and cheesecake batter together.
Bake for 12-14 minutes (I took mine out at 14) or until the cheesecake is fully baked.
Let cool completely.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Easy Pumpkin Cupcakes

September 11, 2015 By Holly

Happy Friday y’all! Even though this was a short week, it still feels good it’s Friday, because, weekends. OMG y’all, I know it’s still all hot, humid and summery feeling here but it is so the best time of year because it is now officially football season woohoo!

Yes, I’m crossing my fingers ~~toes, legs, arms~~ that The Atlanta Falcons have a better season than last year, but even if they stink again ~~I still love y’all!~~ I’m still all about some football.

Do you see how much help I was getting while taking pics? My little (not so little) cream cheese fanatic 🙂

As soon as I hear the refs’ whistles, the sound of the cheering ~~sometimes booing~~ fans, it makes me all warm and fuzzy inside and I want to throw on some fluffy boots & yoga pants ~~I’m so basic sometimes, I apologize~~.

Also, it is now soooo pumpkin season, yummy, yummy! Pumpkin cake & pumpkin pie are definitely in my top tier of favorite desserts, so as soon as I knew it wasn’t completely taboo to have pumpkin cake I made some 🙂

I took my favorite pumpkin cake recipe and made it into cupcakes which turned out absolutely perfect y’all–also, the football cupcake liners sooo cute (thanks mom!).

This is the moistest cake, with the lovely hint of spice of cinnamon and then topped off with the most incredible cinnamon cream cheese frosting, drooool. I’m just going to go ahead and be super bossy and say, make these, like, soon 🙂 Have a wonderful weekend y’all!

Cupcake time…dry ingredients into the bowl…

then some wet ingredients…

all mixed up…

into the cupcake liners…

baking, these smell like heaven btw…

while your cupcakes are cooling, time for some frosting…cream cheese & butter into the bowl…

all mixed, then powdered sugar…

all mixed, then cinnamon…

mixed again, take a big whiff of this, you will not be sad…

then onto the cupcakes, and enjoy!!

Easy Pumpkin Cupcakes

2015-09-10 08:51:23

Yields 33

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THE CUPCAKES

4 Eggs
1 2/3 Cup of Granulated Sugar.
1 Cup of Vegetable Oil.
1 (15 Ounce) Can of Pure Pumpkin Puree.
2 Cups of All-Purpose Flour.
2 Teaspoons of Baking Powder.
1 Teaspoon of Baking Soda.
2 Teaspoons of Ground Cinnamon.
1 Teaspoon of Salt.

THE CINNAMON CREAM CHEESE FROSTING

2 (8 Ounce) Packages of Cream Cheese, Softened.
2 Sticks of Unsalted Butter, Softened.
6 Cups of Powdered Sugar.
2 Tablespoons of Vanilla Extract.
2 Teaspoons of Cinnamon.

FOR THE CUPCAKES

Preheat your oven to 350 degrees F.
Line cupcake tins with liners & set aside.
Place your sugar, all purpose flour, baking powder, baking soda, salt and cinnamon in your bowl, and lightly sift with a fork.
Now place your eggs, vegetable oil and pumpkin puree and using a handheld mixer combine all of the ingredients until incorporated.
Using a cupcake or ice cream scoop fill your cupcake tins 1/2 full with batter and bake for 14 minutes or until they spring back to the touch.
Let cool completely.

FOR THE CINNAMON CREAM CHEESE FROSTING

With a handheld or stand mixer with paddle attachment place your cream cheese in the bowl and beat until smooth.
Now add the butter and beat into the cream cheese until well incorporated and smooth.
Now add your powdered sugar 1 cup at a time, then add your vanilla and cinnamon, then mix again until fully incorporated.
If piping your frosting onto your cupcakes I suggest placing in the fridge for about an hour first to more easily pipe.

Notes

I used an open star tip & a Wilton disposable bag to pipe my frosting on my cupcakes.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/