When I have a favorite something-or-another, I become that annoying person who has to let the entire world know that it’s MY favorite.
Yup, that’d be me.
So, when I conjured up the idea to make a treat that included so many of my favorite things – boxed cake mix, the ooey-gooey texture of cake batter, pumpkin (aka the taste of my favorite season fall), in cupcake form – well, let’s just say I got just a wee bit over-excited.
After tasting the results, though, I can say that my excitement was very much warranted.
yields 12 cupcakes
- 1 box yellow cake mix (I used Gluten Free Pantry)
- 1 can pumpkin
- 3/4 cup powdered sugar
- 2 tablespoons milk
- 1 1/2 tsp cinnamon
directions: preheat oven to 350 degrees. In a large bowl, beat together the cake mix and pumpkin. Place batter into a lined & greased cupcake pan, and bake for 18-20 minutes.
While the blondies are in the oven, get started on the icing. Combine the powdered sugar and cinnamon a medium-sized bowl. Slowly whisk in the milk.
When the cupcakes are done, set them on cooling rack for 10-15 minutes, then drizzle on the icing. I don’t think I have to tell you what to do next.
To put it simply, these. are. phenom.
(I would suggest storing the cupcakes in the fridge – or even freezing them – once they’re cooled, just because that works best with the gooey-factor.)
As I’ve mentioned before, you can call this a recipe, a concotion, and you can even call me lazy for using cake mix. I won’t mind…I’ll be too busy stuffing my face.
When do you think it’s acceptable to start becoming obsessed eating pumpkin-y foods?
(I usually try to hold off until the fall, but…)