When I was growing up, my family wasn’t huge on traditions. In order to make up for my totally happy, tradition-less childhood, I’ve started some of my own. For example, every Halloween, for the last few years, I’ve made pumpkin cupcakes, and then immediately devoured them. Because at the end of the day, I’m just a greedy-ass human driven by some poorly tuned survival instincts. Vampires like blood. Zombies prefer brains. I’m into pumpkin cupcakes.
I know I’m a little late to the party, since Halloween was on Saturday, but these cupcakes have Fall written all over them. Now let’s bake some Autumnal shit…
INGREDIENTS: Duncan Hines Signature Spice Cake Mix, one 12 oz. can of unsweetened pumpkin, Duncan Hines Creamy Homestyle Classic Vanilla Frosting. On a side note, not trying to push Duncan Hines on you all, my man Duncan just happens to know how to do a dairy-free body good.
Step 1: Set oven to 350. As the oven heats, pour Duncan Hines Cake Mix into a large bowl.
Step 2: Instead of all of the other shit Duncan wants you to throw in, only add the 12 oz. can of pumpkin. Mix until blended.
Step 3: Coat cupcake pan with cooking spray or insert cupcake papers. Fill each about halfway with mix, unless you’re feeling frisky with your muffin tops.
Step 4: Place your cupcakes in the oven. They usually take 15-20 minutes, but I would keep an evil eye on them.
Step 5: Let the cupcakes cool, then coat with a hearty helping of frosting, because it’s time to treat yo self, boo.