Boozy belly pumpkin cupcakes
Cupcakes and muffins
This recipe started out innocently enough: Find a way to re-create a black-bottomed cupcake but with fall flavors. So I started with pumpkin, loaded it up with cinnamon and nutmeg, and figured the minced ginger would replace the chocolate chips. But as I tasted the cream cheese filling, I longed for a little something extra. Enter the dark rum, which adds a little kick but not a full-on wallop. Leave it out if you want to make it kid-friendly, and substitute in half a teaspoon of vanilla extract.
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