Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting


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Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting are moist, dense, and robustly-flavored with fall spices that combine perfectly with the sweet, creamy, fluffy yet dense, marshmallow buttercream.

Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting on green plate

Sometimes I have a little bit of pumpkin puree leftover in the bottom of the can and wonder what I’m going to do with it. Too much to toss, but not enough to make something big with.

But bigger isn’t always better and in the case of these cupcakes, good things came in a batch size of just six cupcakes.

Really, I don’t need more than six cupcakes at once. A dozen is only good if I have a party to attend and two dozen is only good if I plan to go up a size in my jeans. Cupcakes tend to dry out quickly, the frosting hardens and becomes crunchy, and they just don’t hold up well to the test of time. And by cupcake number 19 in a batch of two dozen, they are being forced upon anyone who can choke down a dry, pitiful excuse of a baked good.

I solved the big-batch problem and the question of what to do with the last dribble of pumpkin puree in one fell swoop with these.

Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting on green plate

I made the batter in one bowl, with a whisk, in about 66 seconds.  Simple combine the first eleven ingredients together into a bowl, all at once, and whisk. I know that sounds like a lot of ingredients for a simple recipe, but it’s largely sugars and spice and everything nice. If you don’t have all the spices on hand, don’t worry about it and use what you do have.

Then add the flour, baking soda, baking powder, and you’re ready to bake off the half-dozen amber gems.

Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting on green plate

Some people bake marshmallows on top of their sweet potatoes, but I’d rather add marshmallow frosting to the top of pumpkin cupcakes. While the cupcakes baked, I made the marshmallow buttercream. I wasn’t going to make anything other than a simple glaze using confectioners’ sugar and splash of cream because I didn’t want to over-complicate a situation that came about and was intended to use up leftovers, not create more food or more work. However, I like a little cupcake with my mountain of frosting, and making frosting was a priority worth dirtying my mixer.

I beat one stick of butter, half a jar of marshmallow creme, confectioners’ sugar, and vanilla extract until it was smooth and light. The frosting is fluffy yet dense, buttery, rich, sweet, and indulgent; the way frosting should be. The recipe makes a bit more than you’ll likely need for the six cupcakes, and can be refrigerated for many weeks and used in any holiday baking projects you have coming up. Or you can just grab a spoon and go to town on the extra.

The frosting was a bit too soft to pipe and I despise piping bags anyway because so much of the precious commodity becomes stuck to the sides of the bag and is wasted. We don’t waste frosting in this house; we eat it. So with a spoon, I dolloped the frosting onto the cupcakes, making little peaks and crests as best I could, and my family was too busy wiping their sticky hands to notice my decorating job anyway.

Frosting mixed in electric mixing bowl

Fall-themed spices including cinnamon, pumpkin pie spice, and cloves are favorites of mine and are so well-suited for pumpkin. I especially adore cloves and I need to remember to bake with them more often throughout the year, rather than just in the fall. Inhaling the robustly fall-flavored scents that emanated from the cupcakes was almost as good as licking the frosting from the top.

These little cupcakes were so moist from the pumpkin puree and from the Greek yogurt I added to the batter. I also used oil instead of butter, which makes for moister cakes and cupcakes.

I kept the baking powder to an absolute minimum and although some is needed for lift, I find that using any more than a very slight amount results in dry cupcakes or dry baked goods in general. Plus, I am keenly sensitive to its chemically taste and am careful not to over-do it. Although some people enjoy a lighter and more delicate crumb and texture, I prefer cupcakes a bit heavier and denser. I like to be able to sink my teeth into a cupcake and have a nice solid bite, not at all airy or crumbly, and the texture on these was just how I like it.

Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting on green plate

For a recipe that was intended to use up the last bits of the pumpkin puree in the can and made using a batter that I eyeballed, tossed together in one bowl, in one minute flat, I cannot complain. Nor could Scott. He loved these things and scarfed down three in twelve hours. Clearly no issues with lingering leftovers.

Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting

And because they’re made with a vegetable, well technically pumpkin is a fruit, you could probably even convince yourself they’re good for you. Exactly.

Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting are moist, dense, and robustly-flavored with fall spices that combine perfectly with the sweet, creamy, fluffy yet dense, marshmallow buttercream.

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Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting

By Averie Sunshine
This is a small-batch recipe and makes just 6 cupcakes, perfect for times when more is not better. The recipe will also help you make use of that last little bit of pumpkin puree in the bottom of the can that you didn't know what to do with. The cupcakes are moist, dense, and robustly-flavored with fall spices. The sweet, creamy, fluffy yet dense, marshmallow buttercream is the perfect complement to the half-dozen little cupcakes.
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 6
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For the Cupcakes

  • 1 large egg
  • heaping 1/4 cup canned pumpkin puree, not pumpkin pie filling
  • 3 tablespoons canola or vegetable oil
  • 2 tablespoons vanilla or plain Greek yogurt or sour cream
  • 3 tablespoons granulated sugar
  • 1 tablespoon light brown sugar, packed
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon ground cloves
  • pinch salt, optional
  • 6 tablespoons all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder

For the Marshmallow Buttercream Frosting

  • ½ cup unsalted butter, 1 stick, softened
  • about 3/4 cup Marshmallow Creme or Marshmallow Fluff, about half of one 7-ounce jar (you don't need to measure it since it's so sticky, just eyeball it and use half the jar)
  • 1 teaspoon vanilla extract
  • 1 ½ to 2 cups confectioners' sugar, sifted is preferred


  • For the Cupcakes - Preheat oven to 350F and line a standard-sized muffin pan with 6 paper liners or spray with cooking spray; set aside. In a large mixing bowl combine egg, pumpkin, oil, yogurt, sugars, vanilla, cinnamon, pumpkin pie spice, cloves, salt, and whisk until smooth and combined. Add the flour, baking soda, baking powder, and stir until just Incorporated, taking care not to over-mix and over-develop the gluten, which results in tougher cupcakes. Divide batter equally among liners (they will be over 2/3 full, not quite 3/4 full) and bake for about 18 minutes, or until tops are golden, domed and set, and a toothpick inserted in the center comes out clean, taking care not to over-bake and even just 2 extra minutes can result in a much drier cupcake. Allow cupcakes to cool in pan for 5 to 10 minutes before removing them and transferring to a rack to finish cooling. While they are baking or cooling, make the frosting.
  • For the Marshmallow Buttercream - To the bowl of a stand mixer fitted with the paddle attachment, add the butter and beat on high speed for 2 to 3 minutes until fluffy. Stop the mixer, scrape down the sides of the bowl, add the marshmallow creme and beat on high speed for 2 to 3 minutes, or until fluffy. Stop the mixer, scrape down the sides of the bowl, add the vanilla extract, 1 1/2 cups confectioners' sugar, and beat to incorporate, starting slowly and then beating on high speed for about 2 minutes. Depending on desired frosting consistency, add more sugar until desired consistency is reached. If you've added too much sugar and frosting has become too thick, add a dollop of marshmallow creme too thin it back out, or a splash of milk or cream. Frost cooled cupcakes and serve immediately. After they're frosted, cupcakes should be stored in the refrigerator (due to the butter in the frosting) and will keep in an airtight container for up to 4 days; however they are best eaten fresh.


Serving: 1, Calories: 564kcal, Carbohydrates: 83g, Protein: 5g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 12g, Cholesterol: 74mg, Sodium: 206mg, Fiber: 1g, Sugar: 71g

Nutrition information is automatically calculated, so should only be used as an approximation.

Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting on green plate

Related Recipes:

Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting – Moist and rich, this quick bread pairs two of my favorites, pumpkin and bananas, into one easy loaf and the frosting isn’t too shabby either

Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting

3 Musketeers White Chocolate Cupcakes with Fluffy Vanilla Buttercream – Make quick work of your lingering Halloween candy with these candy-stuffed cupcakes

White Chocolate Cupcakes with Fluffy Vanilla Buttercream

Pumpkin Spice Peanut Butter and Chocolate Chip Granola (vegan, GF) – A very adaptable recipe that’s great for using extra pumpkin puree, extra dried fruit, nuts, or seeds. You’ll never have need or desire to buy overpriced storebought granola after making your own easy and flavorful blend at home

Pumpkin Spice Peanut Butter and Chocolate Chip Granola in glass

Caramel Maple Pumpkin Pie Smoothie – When all else fails, make a smoothie with extra pumpkin puree. Sweet, rich, and dessert-like

Caramel Maple Pumpkin Pie Smoothie

Pumpkin Cinnamon Overnight Pull-Apart French Toast with Vanilla Maple Butter – Bread marinates overnight in a mixture of pumpkin puree, maple syrup, cinnamon, sugar, and spices and it’s baked off the next morning for a bread pudding-meets French toast-meets pull-apart Monkey bread. A virtually effortless hot breakfast that’s perfect for day-old bread, lazy weekend mornings, brunches, or holiday gatherings and the syrup is scrumptious

Pumpkin Cinnamon Pull-Apart French Toast with Vanilla Maple Butter

Do you have a favorite way to use that last little bit of pumpkin puree in the can?

All my Pumpkin Recipes are here, some of which use a whole can 15-ounce can, but many of my recipes as well as those I read and try from others, use only a half cup or one cup. Therefore, I’m frequently left with partial cans of pumpkin puree wondering what to do with it. Necessity is the mother of invention and I start tossing things together, hoping for the best. This savory pumpkin and potato recipe was borne from that situation.

And with these half-dozen cupcakes and my last bits of pumpkin puree used up, I bid Pumpkin Season 2012 adieu. This will be my last pumpkin post until 2013. Bring on the molasses and the ginger.

My favorite recipes from fall 2012’s pumpkin lineup:

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache – I love this cake and it goes down as one of my favorite cakes ever, not just favorite pumpkin cakes, but favorite cakes, period. Skip the pumpkin pie for Thanksgiving and make this cake

Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting

Pumpkin Whoopie Pies – These cookies really grew on me and I made them twice in a matter of one week, which almost never happens with desserts because I’m always onto something new

Pumpkin Chocolate Chip Cookies

Pumpkin Cinnamon Overnight Pull-Apart French Toast with Vanilla Maple Butter

Pumpkin Spice Peanut Butter and Chocolate Chip Granola (vegan, GF)

Pumpkin and Cheesy Baked Potato Casserole (vegan, GF)

Please link up your favorite pumpkin recipes.

Thanks winners of the Pure Vanilla Cookbook Giveaway are Cassie, Laura Dembowski, and Chef Amber Shea

The winner of the Vanilla Bean Sampler Pack and Glass Jar Giveaway is Paula

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. I just made the pumpkin spice cup cakes and got AWSOME reviews, I did make a double batch of cupcakes since I had enough pumpkin to do so…I made the frosting called for in the recipe .to bad I didn’t have more pumpkin becasue I had enough frosting for six more cupcake………I’m so glad you have share your wonderful talents with us. Thank you so much.

    1. Thanks for trying the recipe and so glad they were a hit with awesome reviews! The frosting will keep in the fridge for weeks…you can always use it on your next project! :)

  2. WOW- I made these and they are amazing. Definitely something I’m going to re-make for Thanksgiving. Thanks for the recipe!

    1. Thanks for trying them (and nice to have something already decided-upon for your TG meal!) :) Glad you enjoyed them!

  3. So I had to use some pumpkin up and decided to give these a shot. Let me tell you…I messed with your recipe a LOT! Besides the fact that I added protein powder, subbed almost everything (sugar, oil, eggs, flour), added more pumpkin than I should have, AND under-baked them…they are DELICIOUS! Thanks for always being an awesome starting point for my next baking experiment! :p

    1. Wow…you changed the amount of pumpkin, swapped out sugar, oil, eggs, flour; added protein powder, changed baking time AND they still worked out…that’s pretty awesome! Thanks for LMK!

      And I love that you’re using pumpkin in June. Me too! I just haven’t been blogging about it :)

  4. Pumpkin, spices and tasty marshmallow, that just can’t be bad. These cupcakes are mouthwatering, I’ve featured them on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  5. Perfect timing! I made a chocolate pumpkin cake last weekend and had some pumpkin left and was wondering what to do with it. I made these this morning and they are delicious.

  6. I baked up another pumpkin today. The puree is draining and just waiting to become either pumpkin chocolate chip cookies or cupcakes with marshmallow buttercream! What a battle! I’ve made the cookies and know they are good, and these cupcakes look scrumptious! One thing I’ve really enjoyed about your recipes is that my results actually look like your pictures! They must be very good directions for that to happen! I’ve pinned these and several others! Thank you!
    P.S. I use the liquid that drains from the pumpkin in my cinnamon craisin bread! Yum!

    1. Thanks for all the feedback and so glad you’ve made my recipes, that your results turn out like my photos! It’s a peeve of mine when I read someone’s recipe/directions and they are very vague – I’d rather be overly verbose and wordy than not wordy enough – I find sometimes the smallest thing can really help something to ‘click’ for the person who’s making it so I try to be really descriptive, at the risk of being wordy, but oh well!

      And thanks for the pins and being supportive! Keep reporting back as you make things – I love the feedback!

  7. One of your pictures says ‘small bath recipe.’ Does that mean it’s enough to take a small bath in? If so, I’m in.

    These look great and so moist!

    1. that is too funny that the one pic I made using a graphics program, I made a typo on – story of my life. And yes, I’ll join you for that bath. Lol

  8. I love smaller cupcake recipes, because, ditto. A new jean size will follow me. :) And I happen to have leftover pumpkin…

  9. Whenever I have leftover pumpkin puree, I carefully seal it in a freezer safe Ziploc, put in the freezer then promptly forget about it until I’m cleaning it out a few months later and can’t remember what it is.
    I really like the six cupcake idea. My husband and son will eat as much as I make.

    1. Small batches save me – I HAVE to cook to scale (smaller) so that we all fit thru the doorway :)

  10. Sooo excited about your Marshmallow Cream Frosting recipe, Averie! With all the sugar free and gluten-free options online and in places like Whole Foods, I can now make one more “legal” dessert for my super-sensitive husband. And with one simple substitute of rice flour, I can make the pumpkin cupcakes as well. Yea!

    Also, loved the link to your vanilla cake with Musketeers minis, too. Another fantabulous option I’m considering is a Japanese Look bar pieces which features matcha tea cream inside milk chocolate.

    Many thanks for the inspirations =)

  11. Six is a nice round little number for cupcakes! And marshmallow buttercream frosting is perfect for dolloping on cupcakes! (I don’t like piping bags either.) ;) Yum!!

  12. I’m trying to use up some of the pumpkin I roasted the other day. I made grilled cheese with it, and 2 gingerbread pumpkin loaves. I am trying to think of something savoury to do with the rest.

    1. I made those potatoes I linked in the post and you could make either of the soups I did recenlty with sweet potatoes/carrots – just use pumpkin! LMK if you need links!

  13. Love pumpkin cupcakes, Sorry to see this will be your last pumpkin recipe this year, but know you’ll have plenty other yummy recipes. I bake with pumpkin year round since it’s such a yummy and healthy ingredient. You should totally try to make marshmallow fluff. It requires a candy thermometer but is super easy and it is the best thing I’ve ever eaten. I know you’d love it.

  14. My pumpkin season just begins {yes, with the move and everything I missed a whole “sections” in my fall cooking}. Good thing that pumpkin is available for quite some time, and canned one I can buy all year round. :)

    1. I know how it is to ‘miss’ certain seasons due to moves, life events, etc but hopefully you are all settled in and can make up for lost time now :)

  15. I don’t know how you stay so thin baking all these decadent treats. Those cupcakes really look tempting.

  16. Small batch recipes are the best! I actually really favor them around the holidays, because it’s this time of year that I just want to bake, bake, bake all day long, so I really only want small collections of each thing. Anyway… the marshmallow buttercream looks amazing!

  17. Ok, I so want one of these like now! It’s 5:15 and I’m in the middle of cooking dinner and I’m hungry and would love to just pop one of these in my mouth. Maybe dessert before dinner wouldn’t be such a bad thing?
    I feel the same way as you about cupcakes. I only bake them when we have a party to go to or for a school event. I would much rather have cake because cake stays moist longer, plus you can get a bigger slice. I also love mounds of frosting on my cupcake just like you girl!

    BTW, I’m so done watching the Miami housewives. Just saw the latest show last night and the fighting was over the top. I mean seriously, do they ever take a look at themselves? The BH opener was good though, but I hope it doesn’t evolve into these large scale cat fights like the rest of them have. I think these ladies are just plain bored. They need a job or something :) Ok, enough said! Have a great night girl!

    1. “I would much rather have cake because cake stays moist longer, plus you can get a bigger slice.” <-- not to mention you slap the whole bowl of batter in one pan and frost one cake, which on both accounts is so much less fussy than cupcakes! I have RHWM on my DVR and will be watching it soon :)

  18. This recipe looks amazing! I love pumpkin and marshmallow, and I have a few baking pumpkins hanging around that I need to use! Thanks!

  19. Second. I REALLY love that you’re doing more and more small batch stuff. Especially this time of year, my house is like a baked goods factory and it can get a little overwhelming. So even when I’m craving something, I don’t want to make huge batches and just add to what I’m already hoarding. These cupcakes are totally lovely…

    1. Most of the time I just want the TASTE of it. A few bites. I don’t need 23 more to go. And yes, this time of year ESPECIALLY that is true!

  20. I love that this makes 6! The last thing I need is 2 dozen cupcakes just hanging out in my kitchen. And I love the greek yogurt.

    1. Most of the time I just want the TASTE of it. A few bites. I don’t need 23 more to go…as a food blogger with so many desserts and goodies, small batches save me! :)

  21. Love the idea of a 6-cupcake batch! I can polish them off before I get tired of them or the cake dries out. This is such a typical amount to have of leftover pumpkin too (at least for me), so I feel like this recipe is useful, right-sized, and yummmmmy all in one! Thanks Averie!
    PS. I will never, ever be too old to love marshmallow fluff

  22. I love that it only makes 6. I always seem to have just a tiny bit of leftover pumpkin, so this is fantastic!

  23. These look delicious as always. Something to bake once I have some left over pumpkin puree ^_^

  24. You had me at marshmallow buttercream. Way to take the ordinary to extraordinary! LOVE these!!

  25. Marshmallow and pumpkin is a dynamite combo! I normally use the last bit of pumpkin for pumpkin oats, but this is a recipe I must try :D

  26. I love this use for your extra pumpkin! I usually hold on to mine and swirl it into frosting or save it for pancakes. Next time- a half batch of cupcakes may be in order!

    1. I normally do what you do, or take an easier option, but just had to step it up for one last pumpkin hurrah!

  27. Amber gems indeed! Holy fluff on that frosting–SO insanely fluffy, I die! These look magical, Averie!

  28. I usually toss any leftover pumpkin into a batch of chili or I make a single serving pumpkin custard or a couple of microwave mug muffins. I definitely prefer baked goods from the oven instead of the microwave, and I like this small sized batch of cupcakes. I’m trying to remember if I’ve seen a marshmallow buttercream frosting but if I have, I’ve forgotten. It sounds nice and light, which is perfect for my husband’s frosting preferences.

    1. I have wanted to make pumpkin chili for ages and should do it! Microwave mug muffins are highly temperamental, I know what you mean and prefer the oven, too, but don’t always want to b/c of batch size issues until these came along :)

  29. I love that you used Marshmallow Buttercream on these. I’m a sucker for anything with marshmallow fluff, so I’m dying to try these. And I love that the recipe only makes 6! No need for lots of cupcakes hanging around.

  30. I always have a little bit of leftover pumpkin in a can with something covering it until I find a way to use it sitting in my refrigerator. This is a perfect way to use it up! I love pumpkin anything and honestly, even this time of year, do not get tired of baking with it or smelling it or seeing it on every blog or in every grocery store. It is good stuff!

    I love the fluffly frosting on these, too. They are like party cupcakes. It is funny how Jessica at How Sweet made almost identical cupcakes as yours today. It is in the air! :-)

    I LOVE your Chocolate Chip Pumpkin Bundt Cake with Chocolate Ganache. That has to be one of the best ever. Not only does it look gorgeous, it is incredible tasting and when I brought it to a large gathering, it was the first to go. I also love that there are only 6 of these, both for using up the pumpkin and for keeping emotional eating at bay! ;-)

    1. She and I do that frequently…or she will post something that I know I have a post in my drafts for and am holding onto for the next week or so. Or I’ll post something and then see 10 skillet cookies that week – like everyone has the same thing on our brains! Crazy!

      I am so glad you love that Bundt and it’s one of my fave cakes – the more I think about it, the more I miss it and want to bake another one :) Glad it was a hit at the party!

  31. These cupcakes look so good! I love that the recipe makes a small batch, as much as I love cupcakes I don’t need a dozen hanging around!

  32. I never liked sweet potatoes as a kid b/c I equated them with that sweet potato marshmallow concoction. But marshmallows as a dessert topping is a whole other story. Those look gorgeous.

    1. That concoction is exactly the one I am thinking of, too. Funny you went from not thinking you like sweet potatoes to being a sweet tater-making queen! :)

  33. Mountains of frosting is the only way to eat a cupcake:-) That frosting paired with a dense pumpkin cupcakes sounds just perfect!!! I happen to have a little bit of pumpkin puree just sitting in my fridge too…

  34. I love pumpkin cupcakes!!!!! Yours turned out gorgeous. I love that it only makes 6. That would be one for each of us in our family. Hmmm, maybe that’s why I can’t seem to be fitting into my jeans these days! I better scale back the sheer quantity of things I bake!

    1. I could never bake in the quantity you do – you have more kids and boys! I have a little 5 year old girl and a hubs. I HAVE to keep things on the small scale or we wouldn’t be able to fit thru the doorway :)

  35. When I have a little bit of pumpkin puree leftover I just add a bit of cinnamon, a drop of maple syrup and then eat it out of the can with a spoon.


    Your cupcakes look way better than my spoon in a can trick.

  36. CUPCAKES!!!! Seeing cupcakes on averie cooks this morning makes my wednesday. pumpkin cupcakes at that! I am usually scrambling to find recipes when I’m faced with the leftovers in a pumpkin puree can. more often than not, I mis the pumpkin with vanilla chobani & cinnamon and dip apple slices in it. :) But cupcakes just seem SO much better, am I right? The frosting! holy moly that frosting sounds like pure marshmallow heaven. Love the rustic little peaks you formed – sometimes piping frosting and bags ARE SUCH A WASTE. My cookie dough frosted cupcakes were done by hand and boy, were they SO much easier to load up the frosting on. I love these cupcakes Averie! And the small batch the recipe bakes up- perfect for a saturday night dessert and a sunday morning breakfast/snack. My favorite pumpkin recipe of yours before these is your GORGEOUS pumpkin bundt cake. I often look back on that post b/c the pictures are SO beautiful!

    1. I almost never make cupcakes so figure it was my one offering for 2012 :) Piping bags are SUCH a waste – agreed! Unless we are bringing these things to a wedding or something, I just wouldn’t go to the work. The only reason would be to get the photos accepted…but boy, talk about a lot of make-work for a small batch, use up leftovers, kind of recipe. Trust me, I was weighing the options in my mind :)

  37. You used up that last bit of puree just perfectly! And yes, 6 cupcakes are so necessary in my household or else I’ll eat every single last one of them!

    1. You are the queen of pumpkin recipes AND cupcake/muffin recipes…I’d love to know what you make with your extra pumpkin or what your muffin inspiration is for all your recipes!!

      1. To be honest, I sometimes let that extra pumpkin go to waste. I never get to bake in time before it turns bad! I know, I’m such a bad food blogger.

      2. I just had that problem too and it took me too long to figure out what to do that it went bad on me, so we are in the same boat!