If you’ve been following this blog at all recently, you know I’m not much of a pumpkin girl. It’s okay, just not my favorite thing. But I really wanted to get a pumpkin recipe up on my blog before pumpkin-everything-season is over.
I’m really happy with how these cupcakes turned out, but first, let me tell you about the three failed pumpkin recipes I attempted a couple weeks ago. I really wanted to make some pumpkin pie s’mores with rolos, but I wanted to make a half-batch of marshmallows. I just don’t need 90 1 inch marshmallows, you know? I realized when I poured the water into my stand mixer with the unflavored gelatin that I dumped twice as much water as I needed. Ughhh. So, I finished making them and they were just too jiggly. When I put them in the oven to toast, they just melted. Not toasty at all. The second go around, they did exactly the same thing even though I used the right amount of water, even a little less. Because of all the corn syrup and sticky pots, I just couldn’t bring myself to make them a third time.
So then I made a pumpkin pie. It was really pretty and topped with marshmallow drizzle, caramel drizzle, and toasted pecans. I don’t even like pecans. I set up everything to take photos, cut into the pie, and it was so. dang. mushy. The crust was soggy and the filling hadn’t set, even though I baked it for an hour. I was pretty burned out on pumpkin at this point. But I decided to give it one more go and just stick to something I knew I couldn’t mess up.
When cinnamon swirl pancakes made their way through Pinterest, I made some and omg. So I decided to take that cinnamon mixture and put it on top of these cupcakes.
Usually I’m a huge fan of frosting, but sometimes, like the week of Thanksgiving, you know you’re going to eat a lot. You’re going to get dinner pregnant, have a food baby, and maybe take a food coma nap. Last year at Thanksgiving, we ate so much and sort of forgot about dessert. (I mean, I didn’t…) But no one really had room for it. There were pies, cheesecakes, cobblers, and we all just stood around them feeling conflicted. But if there are just some innocent unfrosted cupcakes, that wouldn’t be so bad! Right?
These cupcakes are nice and pumpkiny and very moist. They’ve got all the spices going on and that big cinnamon swirl. I pretty much use Greek yogurt in place of oil and butter these days, except for when a recipe calls for melted butter. Or for frosting. These cupcakes are definitely still a dessert and you shouldn’t eat them all at once, but it makes me feel better knowing I cut 700 calories out of them just by using yogurt. I’ve found that I have to mess with baking times and other liquids in recipes when using yogurt because it just isn’t going to make all the ingredients stick together like butter or oil. But I think I’m getting there!