Chocolate Pumpkin Spice Cupcakes with Vanilla-Salted Caramel Glaze
I think we have reached the epitome of pumpkin spice in that now most people consider it its own season. This year, Starbucks released their PSL the end of August, the earliest its ever been. From a business perspective, it makes sense to supply if there is the demand, and it looks like there is.
Here in the D.C. area, its currently 100 degrees with dew points in the high 70s, which is a fancy way of saying that humidity has reached an time high and its hotter than I think its ever been. It is so sweltering that our windows are covered in a steamy, summery mist during the early morning hours.
As such, I just can't get into fall recipes yet. I want to! I very much would rather have crisp autumnal air while sipping on some hot tea, but at the moment, I can't stop sweating and my hair should have its own zip-code. But not to be left out of the pumpkin-spice-in-August craze (although yes, I realize its now September), I thought it appropriate to entice you with an old recipe of mine...
Yum. This is one of my favorite dessert recipes I have ever developed because it tastes like fall to me, and the frosting isn't overly sweet like I find many to be. Even though these cupcakes are grain-free (and paleo, technically) they aren't dry and crumbly like many that I've tried. Enjoy! #pumpkinspiceforever