Gluten Free Pumpkin Crunch Cupcakes

Do you know what tomorrow is?

The FIRST day of Autumn!

Autumn is hands down – my favorite season of the year! Followed by winter and then summer and lastly spring. To me, autumn is the best!

Autumn means:

Apple Cider Drinking

Mum planting

Tree Watching

Crisp Air Walking

Clemson Football Watching

PUMPKIN Everything!!

Like most food bloggers, I have A LOT of pumpkin recipes. From breakfast to supper, every season I look for new ways to cook with this seasonal favorite. So what did I plan to do on my first night back in Durham?

Cook pumpkin!

Gluten Free Pumpkin Crunch Cupcakes

On Pinterest, I found a recipe for a Pumpkin Crunch Cake which you can find here. Being that I we’re a family of two, I didn’t want to make a whole sheet for servings sake. So I tried them out in cupcake form.

For now, I’m going to say: Stick to the sheet cake recipe while I figure this recipe out. Substitute the cake mix for a gluten free cake mix. I used Bob’s Red Mills Gluten Free Vanilla Cake Mix. I also subbed out pecans and subbed in walnuts. I’m just not a big pecan fan.

It’s a relatively simple recipe, but in cupcake form, the pumpkin layer is not strong enough to hold shape.

It’s freaking delicious – I mean you pour melted butter over the top?!?! – but it’s not quite perfect yet. I made a small batch last night, so I’m going to play around with a few things today.

Until then, try the sheet cake recipe. Serve it warm over vanilla ice cream and celebrate Autumn!

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Speaking of significant days – do you know what today is?

Parrish’s BIRTHDAY!!!

Our Engagement Anniversary is on my birthday and we got married just a few days away from his birthday. What can I say…we like our birthday months!

Happy Birthday to the best husband a girl could ever ask for!!