It feels like FOREVER since I've shared a recipe! I'm not even going to look back and see how long its been! This one is better-late-than-never, but I have a few reasons for that.... Its been crazy busy here this fall. So that's one. The second reason is that I have tested this recipe several times and its finally tweaked to perfect (if I do say so myself!). The third and most important reason is my little bambino who just absolutely loved to be held (by me) pretty mush all the hours that he is awake.... And he's not a fan of sitting still for me to blog.
In case you didn't know it, I'm a pumpkinaholic. I love pumpkin almost as much as my kids and chocolate and so I have been seeking really good pumpkin recipes that are gluten free. For those of you who eat a gluten free diet, you will understand just how important 'good' recipes are. There are a lot of different products out there, and recipes, but its hard to find DELICIOUS ones. I have pretty much perfected this recipe and I am excited to share it!
Some of the most fun parts about being a Mom are the silliest. I love making treats to send to school. I love how happy it makes the boys. I love when they tell me things like, "You're the best Mom ever because you make the best cupcakes!". Like really, this is truly true in their little hearts. You're score on the scale of Mom-Awesomeness immediately jumps if you make the best cupcakes.
The last class celebration was Easter, and I decided to make a double batch of these cute cupcakes and send some for both of their classes... (what else do you spend the night doing when 39 weeks pregnant?)
