I'm excited to have a guest post from my cousin Hayley today. She's graduating in December from Wichita State University, is a fantastic baker, an awesome writer, and just an all around great person. If you haven't noticed, writing and grammer were not my best subjects in school so I'm hoping she'll rub off on me a bit. I've been majorly slacking in the pumpkin department this fall so thank you Hayley for swooping in with these delicious looking cupcakes.
Enjoy (both Hayley's post and the cupcakes)!
Pumpkin is one of my favorite ingredients to use during fall. Pumpkin pie, naturally, pumpkin bread, baked pumpkin, and my mother's autumn party staple, pumpkin dip. It has become such a versatile ingredient and has been transformed to be used for so many different recipes! Why, I've even seen a pumpkin lasagna recipe before. But this little quickie that I made takes it back to the basics, Pumpkin Cupcakes. It's a pretty low-stress recipe except for when it comes to the actual icing of the cupcakes, which is not a great skill of mine. The simplicity of the recipe speaks for itself in taste, however, so enjoy!