These are inspired by the pear I abandoned in the bottom of my fruit bowl and discovered a few days too late. Not turned enough to toss in the bin, but no longer enjoyable in it’s raw form. That pear had a bigger future: cream scones with chunks of spicy crunchy ginger.
I’m calling these pumpkin cupcakes, but they could just as easily be pumpkin muffins if you didn’t top them with frosting. I was researching different pumpkin muffin recipes shortly after I had made these, and found that the amount of sugar in a pumpkin muffin vs a pumpkin cupcake is non existent. These are especially moist, and generously spiced muffin-y cupcakes.