Today marks the last day of Pumpkin Week here on Pink Stripes. I’m officially pumpkin’d out. Not so much the eating part, but the making pumpkin recipes part. I’m so happy I’m going to be out of the country for Thanksgiving and won’t be around to make a pumpkin pie. The family always has to have a pumpkin pie; it’s not Thanksgiving without one.
The recipe for Mini Pumpkin-Gingerbread Cupcakes with Maple Cream Cheese Frosting comes from Whole Foods. I made them for my pizza party I’m hosting tonight.
You can find the recipe for the cupcakes HERE.
You can find the recipe for the frosting HERE.