There's a nip in the air, leaves are covering the ground, the clocks have just been set back an hour, and kids are excited about Halloween.
Years ago, my mom concocted the recipe for these wonderfully moist pumpkin cupcakes with cream cheese icing. Granted, in our family, things like cookies, cakes, and cupcakes are merely vehicles for cream cheese icing . . . . but these are superb. (In the same vein, many vegetables are simply vehicles for cheese sauce.) You notice the traditional blob of orange icing in the middle? Mom made too much frosting and in an attempt to finish it off, added the little dollop on top. Now they don't taste right without that!
And how do I know it's the correct time? It has to be . . . . I made this batch last nite, my niece made a batch yesterday, and my sister-in-law (bless her heart) is making THREE batches tonite . . . one for the family's Halloween chili dinner, and two for my brother to take to the office. And, if my guess is right, my other niece has made some recently, too. You'd think the world would be awash in all these pumpkin cupcakes, but believe me, they seem small and don't really go all that far. But there are a few, lucky people outside the family who actually get to have some!