It seems like once September hits, the pumpkin floodgates are thrown open. Pumpkin-scented, flavored and colored everything can be found almost everywhere.
And while it may seem like overkill to have yet another pumpkin recipe, trust me on this. These taste delicious! Even my super-picky-about-dessert husband managed to say “These are amazing!” past his mouthful (very full) of pumpkin cake.
And what’s not to love? They’re spiced with seasonal cinnamon and ginger, with a splash of warm vanilla and covered in a velvety, maple kissed, cream cheese frosting
I will admit that I ate a few (okay four) for breakfast. I think my son had it worse though. He’s only three, but old enough to grab tempting food off of the kitchen counter. Every time I looked over at him he had one in his hand. Don’t worry though, I didn’t let him eat too many!
Since these are made with pumpkin puree, they’re really more of a cross between a cake and a muffin. Think somewhere between carrot cake and banana bread.
Maybe it’s pumpkin overkill, but these taste amazing with a homemade pumpkin frappe! Or even a vanilla latte that contains superfood ingredients to fight stretch marks, wrinkles and cellulite. And you don’t even need a fancy espresso maker to get the creamy whipped top!