Pumpkin Cupcakes. Yum!

The October issue of Real Simple (love that magazine!) had a recipe for Pumpkin Cupcakes that looked so easy and yummy that I just had to try it. I first made them for my Community Group; everyone seemed to like them. So I made them again for Sojourn's Fall Festival Cake Walk. Pretty cute, don't you think?

I try to include the ingredients whenever I make things for groups of people -- to be considerate of people with food allergies and/or dietary restrictions. It doesn't always happen, but I thought these came together pretty well!

Side note: I typically substitute Mott's Natural Applesauce for oil when I make cupcakes, but I didn't when I made them for the Fall Festival. It's an even substitution, though, so if you're looking for a way to make cupcakes or cakes a little less bad for you, that's the way to go! I buy the little pre-portioned cups so a large jar doesn't go bad in my refrigerator (I don't bake that often, although this blog makes me wish I did!).

Finally, props to my great friend and neighbor Alicia for taking the pictures. She's amazing! She recently posted some beautiful fall pictures of the gospel ghetto our apartment complex on her blog; you should totally check them out.