The first and obviously not the last...

It only seemed right to pay homage to the cupcake that started everything for my first official baking post. My rekindled interest for baking started this past fall. It was mid October and Thanksgiving seemed so far away. Fall was beginning to settle in, the colors of the leaves were beginning to change and the smells of home were everywhere. I was craving something sweet, but yet warm and lots of spice. So of course Pinterest seemed to be the likely place to start. I wanted something that tasted as good as my fall candles smell. I stumbled upon the website Ming Makes Cupcakes (http://mingmakescupcakes.yolasite.com) which is the base of the cakes recipe below. Pumpkin Cupcakes with Candied Pecans and Cream Cheese Frosting seemed to be the perfect bite for what I was craving. These cupcakes were Thanksgiving dessert in one bite and Thanksgiving has always been one of my favorite holidays. On my father's side the family always gathered at my grandmother's house and she would cook a great feast that never disappointed. I always looked forward to coming home and eating her meals. Part of my joy for food comes her, she was what seems most appropriate to say "southern trained" no measurements, everything to taste and pinches and dashes but perfectly proportioned. She was full of love and dedication to her family and her food showed us that. As I remember eating these delicious little bites of love these cupcakes reminded me of fall, they reminded me of Thanksgiving, they reminded me of home, and they reminded me of my grandma Billie.

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING AND CANDIED PECANS

CANDIED PECANS

24 whole pecans

1/2 stick butter

white sugar

brown sugar

Preheat oven to 350 degrees. 

Place pecans in a small pan (I usually use a metal deep dish pizza pan, a cookie sheet will work, the smaller the better though). 

Dice the stick of butter and layer on top of pecans. 

Sprinkle on top to your liking the white sugar and brown sugar, the more heavy handed the sweeter the pecan. 

Bake the pecans until they just begin to brown. 

Remove from oven and toss the pecans in the melted mixture. 

Line a plate with a paper towel and pour the pecans onto plate. 

Allow to rest until ready to garnish. 

(*Note: I usually bake the pecans on the bottom rack with the cupcakes in the oven)

CAKES

1 cup flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

pinch of nutmeg

pinch of cloves

1 cup sugar

2 eggs

1/2 cup oil

1 cup pumpkin

Preheat oven to 350 degrees and line cupcake pan with cupcake wrappers of choice. 

Mix together in a small bowl flour, baking soda, cinnamon, salt nutmeg and cloves. 

In a separate bowl with the electric mixer, mix the sugar and eggs. 

Add oil to the sugar and eggs mixture and blend for several minutes. 

Once mixed, slowly begin to add the dry ingredients mixture you first prepared. 

Once well blended add the pumpkin. 

Continue to mix until one consistent mixture. 

Bake for 30 minutes. 

Place on cooling rack when done and begin to prepare frosting.

FROSTING

1 stick unsalted butter

1 package of 8 oz cream cheese

1 lb confectioner's sugar

Using electric mixer whip butter and cream cheese until one smooth mixture. 

Once smooth, slowly incorporate confectioner's sugar, there should be no lumps. 

Finally ice the cupcakes!