I’m having a love affair with speculoos right now. I also have an unhealthy obsession with pumpkin. Last week I even had a dream about the pumpkin dounts at Dunkin’ Donuts. So unfair that I can’t run down there and pick some up for breakfast. We have Krispy Kreme here in London but they don’t offer pumpkin donuts yet.
I make at least one batch of pumpkin cake every year. The speculoos frosting is very strong compared to the subtleness of the the spices in the cupcake but the two make a good pair. I used Trader Joe’s Cookie Butter in these cupcakes but I actually prefer the European Lotus spread. They both taste the same but the spread from Trader Joe’s is full of palm oil and other unmentionable ingredients. I could count the amount of ingredients in the Lotus spread on my fingers.