This weekend was all about nesting for Fall. From painting pumpkins to picking mums to baking these delicousssss cupcakes, it was crisp, cozy and much needed. For our first pumpkin recipe of the season, we decided to go with these cupcakes for no other reason than the fact that baking seemed more desirable than cooking on a chilly Saturday night.
These were easy to make and soooo delicious, really. We opted out of making the cream cheese frosting and instead replaced with whipped cream in hopes of a lighter, (less) guilt ridden aftertaste. We also wanted to add an element of classic, pumpkin pie so the whipped cream filled that void. We drizzled crushed, glazed walnuts (leftover from our last recipe) on top, which simultaneously added a kick and served as a rustic garnish. The recipe says to bake for 20-25 minutes, but ours weren't quite ready so we ended up cooking for 30 minutes, which resulted in the perfect amount of moist.
Served on a cake stand with a canister of cold milk and white washed pumpkins.