Mmmm the smells of Thanksgiving!

I'm cooking up a storm with my momma. See, we are helping at a church tomorrow serving a Thanksgiving lunch to those in need in the community. So we won't be done til after 1 and our family will already be done by then and not everyone will be there anyway.

It'll just be my mom and dad and myself, but that's fine too!  My mom and I have already made 2 pumpkin pies, green bean casserole, stuffing and getting the taters ready which will mash tomorrow. The turkey is thawing and will get brined. Tomorrow it'll be smoked and then cooked. I can't wait! I've been chopping all morning and the house has smelled sweet then savory. Yum!

A few weeks ago I made these awesome pumpkin cupcakes with pumpkin creamcheese frosting. I love the cupcakes without the frosting!

Ingredients:

• 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix** (they don't sell it that size anymore, only Duncan Hines does so you have to get that!)
• 2 tsp pumpkin pie spice
• 1 cup canned 100% pure pumpkin
• 1 cup water

For the Pumpkin Cream Cheese Frosting:

• 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
• 1/2 cup pureed pumpkin (canned is fine)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 5 tbsp packed brown sugar

DIRECTIONS:
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.

Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.

Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.

For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.

Makes 24.

**Betty Crocker has reduced their cake mixes, so read the labels on your box. Duncan Hines still carries 18.25 oz boxes.

Recipe from Skinnytaste.com <======addicted to that food blog!

What are you all making? Or having?

Oh and here's our pies!!