Pumpkin cupcakes

Since it's just starting into Fall (my very favorite season), I've been getting the hankering for Fall food. So this weekend, I decided to make pumpkin cupcakes. The thing is, the recipe calls for canned pumpkin, but specifically states that canned pumpkin pie filling will not work. I knew I had seen a can of what I thought was canned pumpkin the the cupboards, so I just went about getting the rest of the batter ready. When the recipe called for the pumpkin, I pulled out the can to come to the unhappy realization that it was indeed pumpkin pie filling. This is what I get for not getting all my ingredients out before I start. But I decided to wing it anyway. They baked up just fine, and I set them aside to cool while I made the cream cheese frosting. I also pulled aside 1/4 cup of frosting that I would eventually use to make spiderwebs on the cupcakes. I frosted the cupcakes, and started to add cinnamon to the remaining frosting to make it a darker color. The recipe made it sound like you would only need a few teaspoons to get the frosting dark enough, but it took me at least two tablespoons. It was a wee bit strong, but since it was only going to be spider webs, it would just be a small amount on the cupcake. Even with the pumpkin booboo, these were AMAZING cupcakes. I will be making them again very soon.


The problem here is, I went too deep with my toothpick when I was dragging the webs out, so there are lines all the way down to the cupcake. Next time I will use a lot less pressure.