Pumpkin Pie Cupcakes

More About This Recipe

• In case you’ve been hiding under a rock, it is officially fall. For me, that means a whole new abundance of flavors is just waiting to be used for baking. From cloves to pumpkin to nutmeg, I can’t wait to celebrate the flavors of the season with yummy treats from my oven. But what’s a boy or girl to do when he or she wants all of those fall flavors in one delicious dessert? Answer: Bake these Pumpkin Pie Cupcakes. When I first got my hands on a box of these cute and creative Fun Da-Middles, I knew they would be just the thing for making an easier and quicker version of pumpkin pie. The mild yellow cake flavor of the cupcakes lends itself well to pumpkin pie flavors like nutmeg, ginger, cloves and of course, pumpkin. But the best part is the vanilla frosting stuffed on the inside. What a nice surprise when someone bites into these cupcakes and discovers the yummy filling in the center! At least, that’s how I feel about them every time I eat one – and I already know what to expect. You can top the filling in your cupcakes with a dollop of maple syrup, if you want, or leave it out. You can also top your cupcakes with pecan pieces, or leave them plain – they’re delicious either way. The pumpkin replaces the oil in the recipe on the box, so only a few extra ingredients are necessary to make these moist, flavorful cupcakes. When you’re craving pumpkin pie but don’t have the time or the energy to make one, bake these fun little cupcakes. It’s a simple and easy way to celebrate fall (that, and playing in the leaves).