If you are looking for something different to serve as dessert this year instead of pumpkin pie, these cupcakes are your answer. I mean, or just have both… is there such thing as dessert and pumpkin overload? Uh, no- I’ll tell you that right now, there isn’t. Especially on Thanksgiving. I used to hate pumpkin pie, but it has grown on me through the years. However, I think if it was between these cupcakes and a slice of pie- I would have to go with the cupcakes. I swear I am not being biased. The texture of the cupcakes are so moist, yet they are so full of that pumpkin and spice flavor. You could pair them with a cream cheese frosting, I’m sure that would also taste fantastic. I mean, these cupcakes would taste great by themselves, without any frosting. However, I wanted to work on my buttercream game, and make the brown sugar cinnamon frosting (I have it posted here). This week I had two orders for 2 dozen of these cupcakes for Thanksgiving- I’m not lying when I say they are a hit!
Switching gears real quick here, I plan on posting a recipe for my baked brie. However, I will be baking it at my Grandpa’s house right before I set it out for an app. With that being said, I am going to post the recipe either tomorrow or Thursday with a “before” picture, and I will be sure to update it with an “after” picture. I want to get the recipe out for you all though! It is a great holiday appetizer.
Below, you can find all of the ingredients you’ll need to make these wonderful cupcakes.