September 1st means it’s officially fall, right? At least that’s how I feel. I spent the day deep cleaning our main living areas, putting up Halloween decorations and baking these spiced fall cheesecake cupcakes. Our home looks and smells like fall! Now I’m ready for the weather to follow my lead.
These cupcakes have all the fall flavors in one: cinnamon, ginger, nutmeg and brown sugar. With the addition of applesauce, they’re super moist and stay tasting fresh for longer. They’re not too sweet, either, which had me eating 2-3 in one sitting.
In less than 30 minutes, you can have two dozen of these fall cheesecake cupcakes ready to go for any autumn party or get together. No need for frosting or any toppings — they’re perfect just as they are!
When I first mixed the batter, I was nervous because it seemed too liquidy, but I promise the recipe is correct! The finished cupcakes will be really moist and springy rather than a dry cake consistency.
If you’re more of a pumpkin lover for these chilly months, try trading out the applesauce for pumpkin puree! I don’t think you could get any more fall than that.
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