This week I made the pumpkin cupcakes from the Martha Stewart cupcakes cookbook. They taste just like pumpkin pie!!
Tips:
Instead of the fresh sage, I used 1 teaspoon of dried sage powder
Instead of sugar, I used Splenda
I added 1 teaspoon of cinnamon to the brown butter glaze
A friend of mine who loyally tries all of my cooking endeavors calls them “puffins” because they are more like a pumpkin muffin. They aren’t as sweet as a typical cupcake and they dont rise too much in the oven (so fill the tins a bit more than 2/3 full).
