I’m crafting these pumpkiny beauties with my King Arthur Flour, which you can enter to win. This is my first time using cake flour or cake enhancer (don’t worry, it’s all-natural), so I’m pretty excited to see the results. I just had to make pumpkin cupcakes; not only because I’m obsessed with pumpkin but also because it’s November! That means it’s totally acceptable that I make everything pumpkin, for a month at least. I get a free pass to craft every bizarre pumpkin concoction for the rest of the month.
As for the sweet potato, well, it goes a little something like this: I pull out the remainder of a can of pumpkin, thinking it’ll be enough. It’s not, it’s only about 3/4 of a cup. So, instead of opening up another can, I go to my freezer stock of pumpkin puree. But, alas, there were two bags of orange pucks in there (apparently), and since I’m a notorious non-labeler, I pulled out the sweet potato puree instead. But hey, experimentation, whether intentional or not, is the spice of life, right? I noticed about the time that I threw the thawed puree in the mix and noticed a bit of potato skin. 🙂
Don’t forget to enter to win the King Arthur Flour prize package I used to create these lovely treats, the Holiday Baking Prize Pack, as well as the Fall Picnic Prize Pack.
Yummy! So fluffy and light, too! I absolutely love the natural cake enhancer. Look how huge the domes are! Beautiful. And, the taste, in spite of my little mishap, is fantastic. I love, love, love these cupcakes just the way they are. I didn’t bother with cream cheese frosting, but if I did, I think I’d mix in some Pumpkin Spice Syrup for a little extra yumminess.
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This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless Monday,·Homemaker Monday,·Mingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.