While I love eating yummy home baked goods-I have to admit- I leave baking to the experts! My friend and blogger, also known as the The Urban Baker , is quite the expert and was very nice to share this yummy pumpkin spice cupcake recipe. Enjoy!
Halloween is around the corner and with three kids at three different schools this can only mean one thing; three different Halloween parties! I am known for not going anywhere empty handed and my kids are no different. The question is, what can I make in bulk so all three kids are taking a treat to their hostess? MINI CUPCAKES!! Not only are these super easy to make, but when the recipe is doubled, they can feed a huge crowd.
In addition to feeding a huge crowd, with our lives spread in so many different directions, these can be made in advance and frozen until the day of. I do this a lot. It allows me to bake late and is a great source of relaxation for me. Once the cupcakes are cooled, I simply stick them into the freezer and once frozen, I transfer them to either freezer safe containers or plastic Zip-loc bags. On the day of, remove from the freezer, let thaw, and frost. Now how easy is that?
This is a gluten free recipe (get recipe here), but there are many non-gluten free options out there on the web. Here are a few of my favorites:
Pumpkin Pancakes with Spiced Whipped Cream – Family Fresh Cooking
Pumpkin Pecan Ice Cream Sandwiches – Shutterbean
Pumpkin S’mores Doughnut Muffins – Bakers Royale
Savory Pumpkin Hummus – Spoon Fork Bacon
Pumpkin Magic Brownie Bars w/Pumpkin Magic Frosting – Dine and Dish
Chewy Ginger Molasses Cookies – Gourmande In The Kitchen