Growing up in a granola house in the 80s, I wasn’t allowed to collect candy at Hallowe’en. My sibs and I could dress up and go out, but I could only accept donations for Unicef, and little boxes of Sunmaid raisins…

I don’t really blame my folks for this now. They were stuck in that weird crux between What’s Considered Normal and What’s Good For Their Kids. Refined sugar is pretty terrible on the whole, and a giant sack of it isn’t good for anybody, big or small. It’s not even one anomalous night, but a bag that keeps leaking the stuff into your home and your kiddos until you’re finally down to the real dregs (I’m looking at you, tootsie rolls and suckers that taste like cleaning products) and you finally foist the rest on some unsuspecting workplace breakroom.

Eventually our ban lifted, and I was delighted to collect a pillowcase full of delicious garbage along with all my little friends. I don’t know what the “right” answer is, or if there even is one, and I chose not to have kids of my own, so I don’t have to navigate those waters. But I do know that turning towards the homemade tends to be a good direction, almost all of the time. And if you’re going to have sweets, it’s great to participate in making them. Homemade and fresh and warm from the oven. Because homemade can be customized to your needs and tastes and values and pantry. Making DIY goodies can become at least one part of creating new traditions.

So I’ve posted our family recipe for Hallowe’en Cupcakes here under our How-To Guides. I’m pretty sure the original recipe was cut from a magazine or newspaper, because my childhood took place in the-before-times. When my Hallowe’en sweet tooth calls, this is still what I’m most likely to make to satisfy it. And now, if you like, you can make them too. They’re super simple, and super delish.

I’ve posted the original version, but I have also modified them many times and ways over the year. You can make substitutions to make them gluten-free, sugar-reduced, vegan, lactose-free… They’re very forgiving. It also divides well – I usually make either make 1/2 or 1/3 the recipe. It’s a jumping off point for what feels right to you, your family, and your gut.

Happy Hallowe’en!