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!