During autumn, it’s hard to go five feet without stumbling into a pumpkin spice something. But despite the flavor’s near-ubiquity, most of these products are straight-up squash shams. They may offer hints of nutmeg and allspice, but you’ll rarely find even a gram of gourd in the mix.
Thankfully, Little Cupcake Bakeshop doesn't subscribe to such shenanigans, packing their pumpkin spice cupcake to the brim with real squash purée, as they demonstrated at their recent baking class with JBF Greens. Buttermilk and a seasonally inflected maple–cinnamon cream cheese frosting pull the dessert together to capture tangy, warm, and sweet notes all in one bite. Get the recipe to whip them up for Thanksgiving at home.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
