Happy Halloween! We are nearing the end of pumpkin season and I couldn’t let this time of year go by without posting this recipe. In fact, I’ve been hanging on to this recipe since last fall! I had made my Zucchini Chocolate Cake with Cream Cheese Frosting for a friend, and one bite in she fell in love. So much so that she made it right after at least two or three times in a row. After making it a few times, she decided to make a pumpkin version and brought me some to sample. It was out of this world good. I’ve been wanting to make it ever since but never got around to it.
It feels strange posting a recipe with white sugar and white flour (because I hardly ever cook with either anymore), but I had a work potluck yesterday and knew that I wanted to make and share my friends yummy recipe. At the last minute I realized that cupcakes are much easier to feed a crowd (and less messy than cake) so instead of a bundt cake I made cupcakes. The result? Pure deliciousness! Oh, and the frosting is killer!!! I’ll be posting that recipe first thing tomorrow, so come back for that!