tasty treats: pumpkin spice cupcakes with cinnamon cream cheese frosting

For reasons I’m unable to explain, I had been finding it difficult to say goodbye to summer. By late-August  most years I’m more than ready for cooler temperatures, cosy knits and knee-high boots but not this time. While it feels unseasonably warm mid-day, there’s an undeniable crispness in the air during my morning bike rides to work which was leaving me less than impressed. Instead of fighting the inevitable, I’ve made an effort to embrace what’s to come. On Sunday morning I woke up early with the urge to bake. I promptly put on some music, flung open the windows and got to it, donning flannel pjs and all. Using this recipe, our condo quickly transformed into a fall-like haven: crisp gold cupcake foils, and wafting scents of pumpkin, cinnamon and nutmeg filled our home, and those familiar autumn urges came rushing in. It was just what I needed to get me into the fall spirit once more. And further proof that cupcakes make all of the things right in the world.