These Are The Perfect Treat To Whip Up On A Chilly Fall Day!
Is there anything better than fall baking? I didn’t think so.
Every year while people are lamenting the end of summer I’m attempting to hold in my excitement at the approaching fall season. (Apparently some people think it’s weird to look forward to sweater weather in July.) I’ve always loved the nip in the air that signaled the holiday season was fast approaching and the brightly colored leaved falling from trees. It’s just magical!
And I can never get enough of fall desserts. Usually filled with pumpkin or apples and bursting with cozy spices like cinnamon and nutmeg, they just can’t be beat. So each year I make a list of all the things I want to bake and eagerly count down the days until it’s deemed “acceptable” by the summer lovin’ majority.
Typically the recipes are a mix of challenging to keep testing my skills and easy for the days or weeks when spending more than an hour on a recipe just isn’t happening. And the funny thing is that often the simplest recipes off the list end up being my favorites—I love when that happens!
And these deceptively simple cupcakes are no exception to that rule!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: Bake in a 9×13 pan for a delicious pumpkin cake. You’ll need to increase the baking time to accommodate the new pan size.
Recipe and image courtesy of Girls in Aprons.
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