Hey family!!! In today’s last Fall Food Friday of 2020 I’m making Maple Mustard Chicken for supper and Pumpkin Pie Cupcakes for dessert! Thank you to everyone who participated in this year’s collab and everyone that watched! It was the biggest and best year yet! All the playlists are linked below! Love y’all!!
Fall Food Friday 2020 Playlist:
Fall Food Friday 2020 Week 2:
Fall Food Friday 2020 Week 3:
Fall Food Friday Week 4:
Maple Mustard Chicken:
6 boneless skinless chicken breast halves
1/2 cup maple syrup
1/3 cup stone-ground mustard
2 tablespoons quick-cooking tapioca
Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender.
Pumpkin Pie Cupcakes:
1 15 oz. can pure pumpkin puree
3/4 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
3/4 cup evaporated milk
2/3 cup all-purpose flour
2 tsp. pumpkin pie spice mix
1/4 tsp. kosher salt
1/4 tsp. baking soda
1/4 tsp. baking powder
whipped cream for topping
Preheat oven to 350F and line a muffin pan with cupcake liners.
In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
Pour dry mixture into pumpkin mixture and mix just until combined.
Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full – these will deflate a bit when they are cooling).
Bake for about 20 minutes, until cupcakes are set.
Let cool in the muffin pan for about 30 minutes.
Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.
Original of the video here