Fall Recipes Inspired by Bath and Body Works – Part 1

Hey friends!

Several weeks ago my 14 year old, Madison and I stopped into Bath and Body Works to grab a few products from their fall line. My daughter loves anything fall and/or holiday, and one step into Bath and Body Works this time of year really kicks off all of those cozy, fall vibes. As we walked through the store, looking at lotions called “Warm Cinnamon Bread,” “Cinnamon Cupcake,” and “Pumpkin Pecan Waffles,” an odd thought came to mind…

What if we baked the recipes that inspired all of these fun fall fragrances? I mean the only thing that could smell better than “Pumpkin Pecan Waffle” lotion is an actual pumpkin pecan waffle, right?

So off we went. For our first recipe, we baked pumpkin cupcakes, inspired by a yummy smelling Pumpkin Cupcake candle we found within the Bath and Body Works store. The recipe incorporates Libby’s famous pumpkin puree with cinnamon, vanilla, nutmeg, and more. Top it all off with cream cheese frosting, and these little cupcakes are like all of the warm autumn cozies in one delicious bite!

Just to be clear, there are NO Bath and Body Works products WITHIN these recipes! Yikes!! These are simply the recipes that inspired the fragrances.

For a dessert to take to a fall festival, Thanksgiving celebration, or just enjoy for yourself, you are going to fall in love with this delightful pumpkin cupcake recipe.

Happy baking!

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Easy Pumpkin Cupcakes

Prep Time

15 mins

Cook Time

12 mins

Total Time

30 mins

 

These sweet pumpkin cupcakes are easy to make, and with cinnamon, pumpkin, and nutmeg, have all of the best fall flavors in one delicious bite.

Course: Dessert

Keyword: best fall recipes, easy pumpkin cake, fall desserts, pumpkin cupcake recipe

Servings: 12

Author: Emily Mingledorff – Pie Crust and Pixie Dust

Ingredients

• 2 cups all-purpose flour
• 1 1/4 cup granulated sugar
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon nutmeg
• 3 eggs
• 1 cup vegetable oil
• 15 ounces Libby's pumpkin puree
• 1 teaspoon vanilla extract

Instructions

1. Pre-heat oven to 350F.

2. In a large bowl, combine flour, sugar, cinnamon, baking soda, and nutmeg. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin puree, and vanilla extract on low speed.

4. On low speed, slowly add in the dry ingredient mixture. Combine on low speed.

5. Place 12 cupcake wrappers into the wells of a muffin tin. Fill each paper wrapper 3/4 full of batter.

6. Bake for 10-12 minutes, or until a toothpick comes out dry.

7. Allow the cupcakes to cool for at least 15 minutes before adding frosting. For our cupcakes, we used Pillsbury Cream Cheese frosting to save time. We also added candy pumpkins and sprinkles for a little extra fall fun.