One of the things that we love the most about blogging is being able to connect with people from all over the world who share the same excitement for baking that we do. The constant support and motivation from fellow bloggers and food lovers makes all of the spilled flour and chronically sticky counter tops worth it. When we were approached by the wonderful, (and absolutely adorable) sisters behind the blog ‘Sweet is always in Style” we knew immediately that there was no way we would turn it down. Oh, and did we mention that they are twins also? Twin bloggers unite!
It is now officially Autumn. Finally! The season where girls everywhere force their boyfriends to go apple picking. Summer is great and all, but Fall will always have a very special room in our hearts. And that room will be very close to the closet where all of our beloved sweaters, slippers, and flannel shirts are. We just love it! What better way to celebrate than by giving some much deserved recognition to two Autumn staples: apples and pumpkins. We were both given the mission to create a delicious fall dessert using one of these ingredients. Lindsay and I chose to tackle the pumpkin. Lucy and Kelly used apples, so make sure you go to their page to see the delicious treat they came up with!
Sweet is Always in Style
Now, let’s talk pumpkin. If you are one of those people that is completely opposed to everything pumpkin in the fall, then look away. OR, perhaps you should stay and give pumpkin another chance. Something that is inevitable in the fall is the abundance of pumpkin flavor/scented everything. But, something that is also inevitable are the judgey complaints from people that complain about people who appreciate the abundance of pumpkin everything during the season. That was a confusing sentence. I will never understand why pumpkin gets such a bad rap this time of year. Just back the hell off and let us pumpkin lovin’ folk live our lives free of judgement, ok? Just sit over there and drink your boring vanilla coffee and pumpkin-less food and be sad.
But, don’t actually be sad. Fall is here!!! Go step on some crunchy leaves and be happy.
We love pumpkin pie, so immediately we knew that we wanted to make something pumpkin pie related, but we didn’t want to just make a plain old pie. So, pumpkin pie cupcakes! All the pie deliciousness, and no fork needed!
Does liking pumpkin make us basic? Yes. Basic-ally in love with these cupcakes.
The best part of these cupcakes is probably the graham cracker crust on the bottom. Everything should have a graham cracker crust! Its adds that little extra crunchy something that these cupcakes need. The second best part of these cupcakes is the frosting. The frosting is literally pumpkin pie. Literally. Pie. We made a pie (without the crust) scooped out the filling, and piped it on the cupcakes. Not gonna lie, it is a little unsettling squeezing pumpkin pie out of a piping bag. Looks like poo poo if you ask us. However, it tastes good. So just cover them with whipped cream, put them in your mouth, and get over it.
We didn’t use all of the pumpkin pie so we decided to use the rest to make pumpkin pie dessert jars! Everything is better in a cute jar. You know it’s true.
We just put some more graham cracker crumbs in the bottom of the jar, topped that with pumpkin pie filling, then finished them off with a generous amount of whipped cream (you can use store bought or homemade). They are cute, delicious and would make a nice gift, or a bribe, or something. Whatever you’re into.
May the rest of your Fall be filled with cozy sweaters, warm beverages, and pumpkin everything!
Side note- forever obsessed with using fairy lights in pictures. Can’t stop, won’t stop.
Another big thank you to Kelly and Lucy for reaching out to us! Make sure you head on over to their blog, because we are pretty much obsessed with it, and we think you’ll like it too. They talk about food, books, TV, and so much more fun stuff. And who doesn’t like fun stuff?