Pumpkin Glob Cupcakes

Right about now I should be spending my hours thinking long and hard about what crazy concoction I am going to send to school for Alexis' Halloween party. Alas, our school has joined the many that no longer allows homemade treats.

There is no joy in 100 calorie snack packs.

In lieu of school treats, I'm finding a way to get my Halloween on anyway. Dance class and volleyball and cheer and Mila's daycare and ... and ... and. I am finding people who will accept deliciousness.

So there, school administration that thinks processed food is somehow healthy. SO THERE.

Ahem.

Round One. Super easy Pumpkin Glob Cupcakes.

Pumpkin Glob Cupcakes

Pumpkin Cupcake

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 15-oz can pure pumpkin
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 eggs

1. Preheat the oven to 350 degrees and line your cupcake pans. You're going to be making 18 cupcakes, so plan accordingly.

2. Toss the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves into a large mixing bowl. Use a whisk to mix it all. Add in the pumpkin, sugar, brown sugar, vegetable oil, and eggs. Mix well. I used a fork, so don't feel like you have to drag out your electric mixer for this part.

3. Time to place the cupcake stuff in the cupcake liners. Fill the cupcake liners about 2/3 full.

4. Bake at 350 degrees for 20 - 22 minutes.

Marshmallow Frosting

1 cup butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
1 13-oz jar marshmallow fluff
Purple gel food dye (optional)
Candy eyes (optional)

1. Beat the butter with an electric mixer until fluffy.

2. Gradually add in the sugar and vanilla and mix some more.

3. Mix in the marshmallow fluff.

To assemble the cupcakes, allow them to cool then use a round frosting tip to make a glob of purple on top. Stick the candy eyes on top and call it a day.