Pumpkin Apple Cupcakes

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I’ve said it before, and I’m saying it again: cupcakes make Monday a better day.  But before we get to these little gems, I’ve got something very important to discuss…

I think we’ve got another canned pumpkin shortage on our hands here in Central New York.  I noticed the dwindling supply a few weeks ago, but didn’t think much of it since it was barely September.  Now – almost October – it’s gotten worse.  Pumpkin isn’t on the shelves at all, not even at Wegmans.  And they have everything!

As horrific thoughts of a pumpkin-less fall started going through my mind Saturday evening, I decided to take last-ditch trip to WalMart.  By the grace of (the pumpkin) God, I was relieved to find it there and promptly put twelve hefty cans in my basket.  By the time I got to the checkout, my arms were about to fall off and a few people in line were looking at me strange.  Ha, they’ll think of me when they’re not eating pumpkin pie on the fourth Thursday in November!  Then, I noticed the guy in front of me was buying three cases of beer and couldn’t help but think to myself—gosh Liz, you’ve gotten pretty wild, hoarding pumpkin at WalMart on a Saturday night!  I should really tone things down and take it easy.  Anyway…

Let me know if you’re noticing the same problem in your area.  I hope you’re not, because you need to make these pumpkin apple cupcakes!

It’s interesting how my eating pattern changes when I’m deep into marathon training.  I still have the urge to bake and cook, but I tend to take more shortcuts.  Like last weekend, when I was making these cupcakes for my mom’s friend.  I wanted to do a fall-inspired cupcake, but I didn’t want to put in too much effort…so I didn’t!  And let me tell you, the ease of prep didn’t sacrifice flavor or texture one bit.

These cupcakes use a boxed cake mix, but you don’t even have to bother adding eggs or oil.  Just pumpkin, an apple, spices, and some water.  Before you know it, you’ll be savoring a super-moist spicy cupcake, without all the fuss!

 

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