I love challenges. I’ve been working on my half marathon training, and it’s been fun literally running towards a goal. I knocked out 7 miles over the weekend, which is the farthest I’ve ever gone! My Brooks shoes seem to be working out really well, because my shin pain is basically gone. (Thank you to the sales staff at Roadrunner in Carytown for helping me pick those out!)

All this fun around challenges makes me even more excited to tell you about this new opportunity! I was selected to participate in the “Get Well Challenge” sponsored by Ellwood Thompson.

We have the kick off meeting (and a yoga class!) tonight, so I can’t wait to tell you more about it. I promise I’ll be passing along some healthy tips and tricks that I learn along the way.

Anyways, since it’s Monday, and everything seems harder on Monday, I’m going to share a fall short cut with you, because I’m super nice.

Ready for this?

You can instantly transform your everyday desserts into festival fall treats, with this one simple trick…


Don’t believe me? Check out these cupcakes that my roommate and I made last night:

[Festive] Pumpkin Spice Cupcakes

  • 1 box yellow cake mix (prepared as directed)
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 can prepared frosting (about 1 cups)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp pumpkin pie spice
  • 1 tbsp cornstarch
  • sprinkle of nutmeg (optional)

Yep, it’s your traditional cupcakes… pumped up with pumpkin. You just prepare the cake mix as directed, but add in cinnamon and pumpkin pie spice. Then take your standard frosting, and add a little pumpkin puree and pumpkin pie spice into the frosting and voila. You’re ready for a fall potluck.

As recipe suggestions are flooded with pumpkin, let me tell you, just take your favorite recipe, and add some pumpkin pie spice.

What’s your favorite way to eat pumpkin?

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