Helloo Everyone,

Now, I KNOW you are all just as pumped about the arrival of September as I am. Cue pumpkin everything.


Pro-tip: When ordering a pumpkin spice latte, order an extra shot of espresso, and HALF of the pumpkin spice flavoring. You get a less sweet version of the latte, with a more (IMHO) rounded flavor. MY JAM.


Auggie loves all things pumpkin, too!

Do you all a favorite pumpkin drink/dish? Please share.

I found this recipe on this super sweet blog, Sprinklebakes.com. I followed it the exactly, with a little exception in the frosting. More on that later.

Another thing I am a super sucker for is browned butter anything. Thank GOODNESS  we have reached the months of brown butter sage sauces, amiright?

Again, the full recipe (cake and cinnamon frosting) is on Sprinklebakes.com. Go ahead and check that out. The recipe is super simple, and doesn’t even require a stand mixer.


In a medium bowl, you mix your dry ingredients (flour, spices, and baking soda) and in a large bowl, mix your wet ingredients (pumpkin, eggs, sour cream, and sugars).


In a small saucepan, you brown the butter. It takes about five minutes for the butter to turn a deep golden brown. I’d recommend transferring the butter to a small bowl and popping it back in the fridge for just 2-3 minutes to cool down.


You’ll mix the dry ingredients into the wet, and then stir in the browned butter. Be careful not to over mix!


Fill each liner about halfway full. I use my handy dandy one inch cookie scoop (two scoops per liner) to get exactly twenty four cupcakes. They go into a 350 degree oven for 20-25 minutes. The cupcakes should spring back when you touch them. Mine took 21 minutes.

They come out of the oven looking beautiful. I find that when baking with pumpkin, it is really hard to get a light cake-y consistency. Often pumpkin desserts come out like muffins. These are the real deal. These come out with a PERFECT cupcake texture.



On to the cinnamon frosting. This recipe is super interesting. It starts with boiling sugar, flour, milk, and heavy cream in a saucepan.


Bring to a boil until smooth and thickened.


When the mixture is transferred to the stand mixer, beat on high until cool. Add the butter and beat until incorporated. Beat on high until light and fluffy, and then add cinnamon and vanilla.

Now, I took a little detour with the frosting and instead of adding a whole teaspoon of vanilla, I used 1/2 teaspoon of vanilla and 1/2 teaspoon of bourbon. Because bourbon. It doesn’t add a ton of flavor, but it does the trick. So yummy!

The frosting ends up very wet. Pop it into the fridge for about 30 minutes to set up if it is too wet. There are further instructions on Sprinklebakes.com.



Honestly, the frosting is pretty good, but I would just go for standard buttercream here, and stir in 2 tsp of cinnamon. It’ll get better body.

All in all, though, this is a winner! You’ve got to give them a try.