It’s officially FALL, and I can smell October in the air.
Despite the efforts of dastardly consumerist organizations that have been trying to force fall down our throats it has come, like it does every year, on its own time.
This is big for us in Florida, it’s the first time our weather dips below 80.
But it also means ALL THINGS PUMPKIN.
However, that does mean pumpkin mania, and pumpkin spice lattes (therein lies the hate – I don’t think the pumpkin spiced latte is all it’s cracked up to be).
I am looking forward to Sweet Theory’s pumpkin ice cream, and Jamba Juice’s Pumpkin Smash smoothie, which I swear is what pumpkin juice would taste like in Harry Potter. The fact that we only get this stuff for a “limited time only” makes people go crazy. Supply and demand, people, supply and demand.
I’ll let you in on a pro tip, most grocery stores sell canned pumpkin and pumpkin pie filling all year round!
And who doesn’t love a classic pumpkin pie, actually, really any pie, and fall is perfect for pie.
For your drooling pleasure check out this post on pumpkin deserts from BuzzFeed. A co-worker was compelled to show me, and I almost couldn’t handle it. Number 23 is vegan too!
I want to add to that list, so here’s my favorite go-to for easy, yummy oh-shoot-I-have-a-party-to-go-to-what-do-I-bring pumpkin deserts.
Luscious Pumpkin Cupcakes with Cream Cheese Frosting*
1 Boxed Cake Mix, Yellow preferred
1 Can Plain Pumpkin or Pumpkin Pie Filling
Pumpkin Pie Spice (Optional)
One package cream cheese
1 cup powdered sugar (If it’s not sweet enough or too sweet add more or less)
¼ cup softened butter
1 teaspoon vanilla extract
Take butter out, allowing it to soften while you prepare and pour your batter.
Follow the recipe of the back of the box, substituting the same amount of pumpkin for the amount of oil called for. Add pumpkin pie spice to taste, I usually add more than called for, I’m serious about my bold flavors.
Put batter in muffin tin, you can use holiday paper liners if you’re feeling festive.
Bake at temperature and time instructed on box for the size cupcake that your pan produces. You can use a mini-muffin pan if you want bite sized treats!
While the cupcakes are in the oven whip up your frosting. You can double the recipe if you really love cream cheese frosting. No one faults you for that.
Pop frosting in fridge.
When your cupcakes are done, you can use a toothpick to test, take them out letting them cool for at least a half hour.
Then, frost away….and try to leave some for the people in your life that you do care about, and you know are worth saving at least (at least) one cupcake.
*Be glad I don’t have pictures; otherwise you’d be making a stop at Publix on your way home!