I’m obsessed with pumpkin. I crave it in all forms ( lattes, chai, cake, pie, cupcakes….)
I bought 5 cans of pumpkin the other day (which for someone who was a non-baker 1 week ago seems like a big step), and have decided to use one of them on Pumpkin Spice Cupcakes.
The recipe I used (again from Karina’s Kitchen: http://glutenfreegoddess.blogspot.com/2006/10/brown-sugar-spice-pumpkin-bars.html ) was supposed to make bars. However, I made them into cupcakes (so I wouldn’t eat half the cake in one sitting). I didn’t have any cupcake liners, so I used aluminum foil (and it worked!). I baked them for about 17 minutes and made sure to pre-heat my oven the entire way this time. Success!
The frosting isn’t as amazing as the maple cream cheese frosting I loved (maybe I made it wrong?). I will make them with that frosting instead next time or maybe just with whipped cream. Num!