'Tis the season of all things pumpkin flavoured and I certainly haven't held back from trying out all sorts of fall pumpkin goodies. The first recipe on my pumpkin to-do list was the Starbucks-inspired Pumpkin Spice Latte Cupcakes:
My finished product may not look as good as the picture above, but they definitely passed the taste test. (I opted to skip the caramel drizzle).
And since I ended up buying a whole tin of espresso powder in order to have 3 tbsp's worth for this recipe, I could make them a few times over yet.
They were delicious! Now, if only they fell into the healthy recipes category...
On another note, I recently learned that mini cupcakes/muffins actually fit perfectly in an empty egg carton. A great idea for gifts.
You could even decorate the outside of your egg carton and tie it up with some pretty twine if you're so inclined...
(image found here)
The second recipe I wanted to try was the Starbucks Pumpkin Scones:
Mine turned out pretty well, except for the icing part. There is a white glaze and a brown spiced icing which was supposed to be a bit thicker for drizzling, but mine were both pretty runny and, once again, not at all like the impressive picture above. But, it really does come down to taste, and they were pretty good!
Also on my pumpkin baking list was pumpkin cheesecake bars (they were so-so) and pumpkin muffins (a big hit with the kids - made these twice so far).
I have to admit, I'm getting a little bit pumpkin'd out.
But, there is one last recipe I'm interested to try. It's called pumpkin pie dip and it promises to not only be addictive but actually kind of healthy too since it's made with greek yogurt. (A tad healthier than the apple dip I've been making with cream cheese and loads of sugar... )
But first I think I'll take a little break from pumpkin. If it's true that "you are what you eat", I won't be surprised if our whole family is round and tinted orange by the time it's Halloween...