So the fall season is almost over and Christmas is rapidly approaching, but I couldn’t say goodbye to fall goodies without making these Pumpkin Spice Cupcakes. I frequent the Skinnytaste blog and tried these babies out last year. PHENOMENAL. This year, I tried her recipe for Pumpkin Spice Cream Cheese Frosting on these cupcakes. PHENOMENAL. I actually brought them to work for a potluck today and they were a huge hit!
No, this is not my recipe, so I’ll be linking the ingredients and directions (the nutrition content, too) below. It’s more of a recipe review.
My review: this recipe is so easy and so delicious. I’ve made it with frosting and without. I’ve put it in a bread pan instead of a cupcake pan. No matter which way you eat it (I may have tried it prior to the oven…) this recipe is amazing!
Pumpkin Spice Cupcakes
For Ingredients, Nutrition, and Directions, click here.
The ONLY THING I changed in this recipe: I used all pumpkin spice and no cinnamon in the frosting.
I may try this with other flavors to see how it works out!