Yesterday, I promised a review of these fall Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting and Sugared Pecans.

Make them and eat all of them NOW! You may have a tummy ache but you definitely won’t regret it. I promise.

I only changed this recipe up a bit, substituting unsweetened apple sauce for the vegetable oil in the cake. The recipe also doubled easily and was a sell out at the school fall festival tonight.

I again used PaperChef Culinary Parchment Lotus, 12-Cups“>Paper Chef Parchment baking cups, just the Lotus version this time. They make baking so easy and really classed up the cupcakes.

The cake is incredibly moist and the browned butter cream cheese frosting is rich. And if I’m being completely honest, I’ve eaten a few spoonfuls of it by itself.

These cupcakes are the perfect fall sweet treat. I’d love to know what your favorite fall dessert is. Share in the comments or on Facebook.

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