pumpkin chai “pullcakes”

yes. that’s what i said…pumpkin chai pullcakes.

ask ava if she wants a cupcake & she’ll reply 90% of the time “pullcake, ok.”
the other 10%, she’ll simply say, “yes.”
i love her “yes” btw…so matter-of-fact in her sweet little voice. “yes.”

you’re still stuck on the “pullcakes,” aren’t you?

well, i have to say it’s officially the first word she’s made up all by herself.
i’m guessing it’s b/c you have to pull the paper from the cake to eat it???
i’m not sure really, but it’s adorable & it works for us, so we’ll most-likely never refer to them by any other name.

seriously, she’ll be 20 & we’ll still be buying her “pullcakes” for her birthday.

well, anyway, i told you i was going to tell you about these awesome cupcakes pullcakes we made the other morning…

here they are:

aren’t they purdy?

pumpkin chai cupcakes pullcakes topped with a dreamy cinnamon chai cream cheese frosting. yum.

my muse…elizabeth of simon & simon’s pumpkin cake.

Grandma Lova’s Pumpkin Cake Recipe
1 yellow cake mix {see I told you it was easy}
1/2 cup of water
1 egg
2 cups of canned pumpkin
1 teaspoon baking soda
1/2 teaspoon nutmeg
2 teaspoons cinnamon
Mix all of the ingredients with your mixer until smooth. Pour into a greased 9 x 13 pan and bake at 350 degrees for 25 -30 minutes….until a toothpick comes out clean.

this cake is probably, without a doubt, perfection the way it is, but like i’ve told you before & i’ll tell you again…

1 – i don’t like following recipes to the letter (which is why i am way more passionate about cooking…i’m all into the throwing random things together, tasting it as you go kind of thing)

2- i don’t like water.

well…i love water really…it’s God’s miracle liquid…
but in recipes, i feel it’s an opportunity lost in regards to adding extra flavors…
so i try my best not to use it when i can…

that’s where & why the chai comes in.

my hubby loves chai. he loves it.
he will grab chai from anywhere & critique it. he likes his chai.

thus…we had some chai k-cups hanging out in the pantry.

i don’t like chai. weird. i know. how can you not, right???
it’s like autumn in a steaming little cup of coziness!
but in the words of miss ava…”i don like it, mom.”

it was perfect in this recipe though.

so i brewed 10 oz of chai & added 1/2 c to my mixture after it had cooled.
i reserved the remainder for my frosting.

i also added a teaspoon of vanilla to the cake mixture. who doesn’t love vanilla extract? yum.

are you smelling this??? it’s awesome.

then, i followed elizabeth’s frosting directions as well…

1 can vanilla frosting
1 oz brick of cream cheese softened
Mix frosting, and frost cooled cake {if you can wait that long}. Serve immediately. Refrigerate leftovers.

but i also added a teaspoon of vanilla & 1-2 tablespoons of chai.

just blend as you add the chai & stop when you hit a desirable consistency.
oooh! you know what else would be yummy??? pumpkin flavored coffee! yes!

while the cupcakes were baking, i let the frosting hang out in the refrigerator…

after the cupcakes cooled, i placed a heap of frosting in a small plastic baggie…
snipped the corner & went to town.
believe me, you’ll have more than enough of this heavenly stuff, so don’t be shy.
your mister will thank you.

of course ava & i had to sample one straight from the oven. that’s why it looks all warm & decadent…

i will say, if you try to eat them warm…they will fight you coming out of the liner…
but if wait it out, the liners will peel off much easier.
if you’re making this into a cake…well, then…no worries…dig in!

i finished them off with a generous sprinkle of cinnamon & a bit of sugar.
if i had mad skills…i’d add a sweet little caramelized sugar decoration.
like that…

wouldn’t that be divine?

finally, using a genius idea from pinterest…
we perfectly packaged a few for the moms & dads coming by that afternoon to pick up their lovies…

make ’em. refrigerate them. eat them. you’ll love ’em.

we promise.


happy thanksgiving.

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