I love cupcakes of all shapes and sizes. Of all flavors. But there is just something about a pumpkin cupcake that makes me all kinds of giddy. Maybe it’s because the pumpkin makes the cupcakes so incredibly moist. Or maybe it’s because the flavor and the seasonings just scream fall and fall is, after all, the best season ever. Or maybe it’s just because pumpkin cupcakes, especially these Pumpkin Cupcakes with Browned Butter Maple Frosting, are incredibly delicious.
I made these as a dessert for one of our Sunday dinners a couple of weeks ago since it happened to fall on the first day of fall. Mid baking I was hit with a mini dilemma. No cupcake liners.
Cue the crazy thought process in my brain-
First “Well shoot, now I have to go to the store”
Then “I don’t really want to go to the store”
Cue the rain. “Yeah, now I really don’t want to go to the store”
Finally “If I bake them without cupcake liners does that make them muffins? And since they are muffins, can I eat them for breakfast?”
I liked where this was going.
So I baked these babies without the liners, frosted them with maple frosting which is another breakfast staple and promptly ate one for breakfast.
And you totally can to.
I won’t tell if you don’t.