The year that I actually made a Thanksgiving dessert.
I'm not an everyday baker, and the extent of my daily culinary experience extends to steamed rice and pan cooked chicken. That and sliced turkey sandwiches. This year I wanted to actually contribute something to Thanksgiving that I thought would take more effort than heating up vegetables or letting a turkey sit in the oven for X amount of hours. What's better than deciding to finally use up that can of pumpkin that has been sitting in the pantry for over a year?
The original intention was to make Pumpkin Rolls from the recipe on the inside of Libby's canned pumpkin. After doing some shopping for the recipe, I came home only to realize that while I had all of the ingredients, I was the owner of a jelly roll pan. While I could have attempted to make this recipe anyway (which I hadn't tried to make again in years), I decided to just go onto le Google and search for pumpkin cupcake recipes. A few searches later, I came across this recipe on The Country Contessa. It would still make use of all my ingredients I had purchased (except for you, poor unground cloves). I then had an important decision to make. "Should I go with the large cupcake pan, or the smaller one?" Well, seeing as there was a surprise inventory of small cupcake liners in a kitchen drawer, the decision was in favor of the smaller one.
It took hours to make these little cupcakes, and it was partially due to how long it takes to load up each individual cupcake (one spoonful of pumpkin batter, one teaspoon of cream cheese filling, one tablespoon of pumpkin batter, then the crumble topping...). Also, there was a curious and cranky three year old running around the house.
The end result was extremely delicious, and we ended up with a ton of them leftover. I thought for sure that they would have gone super fast, but everyone was so caught up with the non-dessert food items that it got pushed out of mind. That's okay considering I've already had around six of them today, ha!