Pumpkin Crunch Cupcakes For Our Family Tradition
Pumpkin Crunch Cupcakes
I don’t know about you and your family, but here we have some traditions. We always leave up birthday decorations at least 1 month after the celebration because it makes me sad to take them down. Every year I leave up one Christmas decoration as our “piece of Christmas”. It’s supposed to remind us to have that Christmas spirit all year long, but it ends up making me miss the Christmas tree scented candles and trying with all my might not to give Tay all her presents early!
Every summer I beg to stock up on a specific fruit and I buy 1, 2 or even 3 cases of it and have high hopes to get out my canning equipment and make jams and put up the fruit for the winter, but because things always come up we find ourselves making pies and lots of smoothies just to eat it all before it goes bad! In my defense we eat a LOT of fruits. This is our summer tradition.
I do have some recipes from my friends that I make at certain times of the year. Naturally our friends come to mind and we munch away while we talk and listen to each other. It becomes so much more than just food.
When it comes to pumpkiny things, Pumpkin Crunch Cake has become a tradition. This year I made it into cupcakes because it’s easier to share cupcakes than a big huge cake! If you aren’t so much of a pumpkin fan, the crunch on the bottom and the frosting on top pair excellent with the pumpkin cupcake and the flavor of pumpkin is not so overwhelming. As it turns out, the crunchy topping was quite a show stealer this year! My guys kept munching on the topping and I did too. Not gonna lie…
For a family that doesn’t care for pumpkin, we sure are enjoying it! I made the Pumpkin Whisper Pound Cake for Ethan and he raved about that too. He was pretty excited about these cupcakes, so I’m pretty flattered.
I think the chatting we do while we munch on treats like these are what we begin to associate with them. Maybe that’s part of the reason for the pumpkin mania? Does it remind you of pumpkin pie and coffee after a holiday dinner?
I used Chef Dennis’s recipe for his Pumpkin Crunch Cake so I will send you to his site for the recipe. But before I do, let me fill you in on my adaptations for the recipe. If you were able to taste one of these and would like to make them yourself, read my adjustments before you print out the recipe from Dennis.
Here are some adaptations I made to the recipe to accommodate what I had available:
- I divided the cake recipe in half and it made 16 cupcakes.
- I divided the crunch recipe in half and I had leftovers!
- I used speculoos instead of vanilla wafers.
- I used mixed raw nuts consisting of peanuts, pecans, hazelnuts, brazil nuts and cashews instead of just walnuts.
- I used a plain cream cheese frosting recipe.
- Since I made the cake into cupcakes, I sprinkled nearly 1 centimeter of crunch mixture in the bottom of these cupcake cups before filling 2/3 full with the batter.
The recipe didn’t need adjusting but I made a last minute decision to bake these and I used what I had on hand. And yes, I really do have all of these things at my house. (You should see the pantry…wait- no you shouldn’t!)
You can find the recipe for Pumpkin Crunch Cake here. When you stop by, be sure to say thank you to Chef Dennis for the recipe and tell him that Dionne sent you!