Cupcakes & Pie: Two Crowd-Pleasing Recipes

Hello, and happy Wednesday! We’ve officially made it halfway through our week back after the holiday. How was your Thanksgiving? Mine was wonderful, and I’m so excited for the season now. Between decorating, attending Christmas parties (I’m also hosting one later this month!), seeing Christmas lights, baking cookies, spending time with family, sled riding—there’s a lot of fun on my to-do list. I can’t wait.

With all the get-togethers approaching, it’s always nice to bring something homemade. I wanted to share two recipes with you today—one is a quick and easy recipe that was a HUGE hit at our Friendsgiving last week and the other is an amazing dark chocolate pecan bourbon pie I brought to our two Thanksgiving dinners. Get your ingredients ready, and let’s do some baking!


If you have less than an hour, make these cupcakes.


These pumpkin cupcakes are so simple, I almost feel foolish sharing the recipe. But after I heard such rave reviews last week, I knew I had to! They’re great to make if you’re in a pinch or looking to bring a fun dessert without slaving over the oven. It’s loosely based on the Weight Watchers cupcakes I shared a while back, but punched up with some not-so-waistline friendly add-ins (but it’s the holidays, so ’tis the season!).


  • One box of spice cake mix
  • One 15 oz. can of pumpkin
  • 1 cup semisweet chocolate chips
  • Cream cheese frosting
  • Cinnamon for dusting

Combine the cake mix with the can of pumpkin. Fold in the chocolate chips and bake according to the directions on the box. Top with homemade or store bought cream cheese frosting and dust with cinnamon for a pretty topping.

If you have a couple hours, make this chocolate pecan bourbon pie.


I cannot take credit for this recipe—it’s from one of my absolute favorite blogs Eat Live Run. I made two of these the night before Thanksgiving, and these were simply amazing. So rich, you only need a sliver, but add a dollop of whipped cream on top, and you look like the next Martha Stewart. Plus, it’s just a pretty pie. Take some time to impress your boyfriend’s family or your friends this season with this one, folks!


  • 1 cup semisweet chocolate chips
  • 1 ½ cups pecans, chopped
  • 1 cup corn syrup
  • 1 cup packed brown sugar
  • 4 large eggs, slightly beaten
  • 2 tsp vanilla
  • ¼ tsp salt
  • ¼ cup bourbon
  • 2 tbsp melted, unsalted butter
  • 1 thawed pie crust (I used store bought, but for the ambitious, you can make your own)

Preheat your oven to 325 degrees. Spray a 9″ pie tin with nonstick spray. Drape your pie crust into your tin. Crimp the edges of the dough with your fingers and remove any extra dough. Prick the bottom of the dough all over with a fork.

Scatter the roughly chopped pecans and semisweet chocolate chips over the bottom of the pie dough.

In a small pot over medium heat, combine corn syrup, brown sugar and bourbon. Bring to a boil, stir well, then remove from the heat and let cool slightly.

Here’s the slightly tricky part that may require help from someone: In a bowl, mix together the eggs, melted butter, vanilla and salt. SLOWLY drizzle hot syrup into the eggs, stirring continuously with a whisk while you drizzle. Go slow, or you risk cooking the eggs. Continue drizzling and whisking until all the syrup has been poured in. Pour over the pecans and chocolate in the pie.

Place pie in the oven and bake for 1 hour. Top should be puffy and crust should be golden. Let cool for 1 hour before serving.

I hope you enjoy these recipes. But don’t worry! To balance all this sugar out, I’ll be posting more about workouts and my sister will be guest blogging about how not to gain any jiggle this holiday season. Stay tuned!

Until then … happy baking!


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