It's time for Pumpkin - everything! If you're a fan, like I am, you will love this delicious recipe. Super moist and perfectly spiced. Good enough to eat as is or top it off with an frosting of your choice. So, close your windows and warm the house with the amazing smells of Fall. Click on the link below for the recipe. Enjoy!
- Image shown with Large Felt Cupcake Sleeve in Charcoal & Beverage / Dessert Tags.
- Image shown with Large Felt Cupcake Sleeve in Charcoal & Beverage / Dessert Tags.
Pumpkin Spiced Cupcakes
Recipe found on Pinterest
Recipe found on Pinterest
Makes about 24 Cupcakes
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- 1 cup milk
- 1 ½ cups pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- 1 cup milk
- 1 ½ cups pumpkin puree
Prep:
- Preheat oven to 350 degrees and line muffin pans with cupcake liners.
Mix:
- In large bowl combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
- Beat butter, granulated sugar and brown sugar in a mixer until creamy.
- Add eggs, one at a time, beating well after each addition.
- Add dry ingredients and milk, alternating until well combined.
- Mix in pumpkin puree.
Bake:
- Preheat oven to 350 degrees and line muffin pans with cupcake liners.
Mix:
- In large bowl combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
- Beat butter, granulated sugar and brown sugar in a mixer until creamy.
- Add eggs, one at a time, beating well after each addition.
- Add dry ingredients and milk, alternating until well combined.
- Mix in pumpkin puree.
Bake:
- Fill cupcake liners 2/3 full with batter.
- Bake for 18 minutes or until toothpick inserted in center comes out clean.
- Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
- Once completely cool frost with Cinnamon Cream Cheese icing - recipe below.
Cinnamon Cream Cheese Frosting
- ¾ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Beat butter and cream cheese on medium speed until well combined.
- Gradually add in confectioners’ sugar one cup at a time, scraping down sides.
- Add vanilla, cinnamon and mix until combined.
- Place icing in piping bag and frost cupcakes.
- Most importantly - share and enjoy!