The trio of cinnamon, nutmeg and cloves are the spices in this recipe from Martha Stewart’s Cupcakes. Their aroma from the hot oven brings me right on into Fall. So, when I imagined eating these, the little connection in my brain went to the breakfast muffin genre. Oops, sorry. Okay, I promise to ice some of them for the kids who will be over tomorrow night for burgers, home made salsa and guacamole. Yummm.
Anyway, folks I decided to take a few liberties with these “cupcakes” or muffins. To one dozen I added the toasted walnuts and those will go to my Mom & Pop without icing. Mumm has dairy issues.
The second dozen will have icing and to them I omitted the walnuts and in their place I added chocolate chips. So see, these will get all dressed up with icing and they will have a surprise chip. he he
Thanks for stopping by for a visit. I hope you will stop by and visit Tracey Culinary Adventures where you will find the recipe for these yummy treats. Pssst, I wanted to mention that this is a new baking group with a waiting list so its pretty special. If you would like to learn more about it stop by MSCClub and check it out.
Yours certainly look much healthier than mine! All this dessert, it’s a good thing I have teenage boys around a lot. Love the photos…so creative.
They were a lot like muffins. They were good with and without the frosting. Altho —– the frosting was REALLY good.
Cute pics.
Those look great – and both variations sound delicious! I thought they were good with and without the frosting.
Hi Amy! I love your creative variations! I am a sucker for creativity!
They look wonderful!
And you know what? Mine looked and tasted like muffins because the batter was quite thick. I wasn’t used to NOT adding more liquids in a cupcake batter.
Thanks for baking along with us this month!
You are AWESOME!
I’ve seen so many of these yesterday and today and that’s it–I’m going to make them tomorrow! How could I not, I’ve got to giant zucchini sitting on my counter!
I like your chocolate addin. I thought these were more muffiny than cupcake.
Lovely cupcakes, just look at that domed cupcake goodness. Great idea about substituting nuts with chocolate chips, will try that when I make these again.
What a great recipe, I love the addition of chocolate chips, and I love your photos so much, these are just darling! Wish I could see how your doing your photos!
I’m a bit late! But that unfrosted cupcake looks perfect! I never seem to get them to be the correct height – they either fall short or have a cap to them. The combo of spices and chocolate are heaven – I agree – I’ve made chocolate spice loaves that are so good for the Fall! Zucchini and the upcoming bananas… equally as good without icing (but I did make the caramel buttercream – which is out of this world… fyi)! Nicely done Amy – and absolutely love your styling. What camera/lens do you use if you don’t mind me asking?
I’m a bit late! But that unfrosted cupcake looks perfect! I never seem to get them to be the correct height – they either fall short or have a cap to them. The combo of spices and chocolate are heaven – I agree – I’ve made chocolate spice loaves that are so good for the Fall! Zucchini and the upcoming bananas… equally as good without icing (but I did make the caramel buttercream – which is out of this world… fyi)! Nicely done Amy – and absolutely love your styling. What camera/lens do you use if you don’t mind me asking?
Your cupcakes sound delicious! Thanks for sharing