The One With All the Pumpkin!

A few weeks ago when I was making all the cake balls, I had some leftover pumpkin in the fridge from making pumpkin pancakes. I thought, how great would pumpkin cake balls be?! So I went in search of a good recipe. I found this super easy, super good one at Bake at 360. All you do is get a cake mix (hopefully one with 2 box tops like the one I got, so then you can give them to me, so my class can win!) Mix that together with...

1 cup canned pumpkin
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp allspice (I didn't have any, but I don't think it made a difference)
1/8 tsp freshly grated nutmeg
3/4 cup water
1/3 cup vegetable oil
4 large eggs (Actually, I only used 3 and it turned out fine)

Bake the cake, then crumble it up and mix it with cream cheese frosting (I used a can, with box tops, since it was just for cake balls). Roll them, freeze them, dip them (see more detailed instructions here), and you have...

Pumpkin Cake Balls!

These were so good, (and I also really liked the way the cake tasted all by itself), that I decided to make some pumpkin cupcakes using the same recipe. This time instead of using canned frosting, I made some spiced cream cheese frosting to go on top (so much better than canned). I also wanted to make frosting because, the last time I was at Whole Foods, I discovered fair trade powdered sugar and it was ON SALE!

So not only did these cupcakes taste great, they also helped out the sugar makers farmers producers.

I added a candy corn on top to finish it off, but I kind of like this picutre with the little pumpkin in the background (look close, you'll see it!) Happy Fall!