I have never been a fan of pumpkin flavored foods. I know..what’s wrong with me!? BUT I am so in love with these pumpkin cupcakes! They have also helped me step out of my comfort zone & try a little more things with pumpkin. And what a perfect way to celebrate my birthday by sharing this recipe. And it’s just so fitting with it being the beginning of fall.
I was introduced to this recipe by a friend last year. (Seriously) these were made a couple times a month during the cold months. I was constantly making an excuse to bake them. They are simple to make and don’t require random ingredients. I usually try and make only simple recipes. If I need to go out and buy a piece of ginger root, I will probably move on to another recipe or simply skip that ingredient. That’s just me. You can find the pumpkin puree any time of the year. So don’t limit yourself to just the holidays to go looking for it. I hope you enjoy this recipe as much as my friends & family do. Please share thoughts & photos. I would love to hear & see. =]
(makes 12 cupcakes)
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
Cinnamon Cream Cheese Frosting
12 tablespoons unsalted butter, room temperature
1 8oz package cream cheese, room temperature
3 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
To make the cupcakes …
- Preheat oven to 350°. Line a 12-cup standard muffin tin with paper liners; set aside.
- In a bowl, combineflour
• pumpkin pie spice
• baking powder
• baking soda
- In another bowl, whisk together
• pumpkin puree
• vegetable oil
- Add flour mixture to wet ingredients. Stir until just combined
- Fill each of the muffin cups about 3/4’s of the way up. Ice cream scoops make this process much easier.
- Place into the oven and bake 15-18 minutes, or until a toothpick comes out clean. Remove from oven and cool completely on a wire rack before frosting.
To make the frosting …
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese (both room temperature) on medium speed until light and fluffy. -Approximately 2-3 minutes.
- With the mixer on low speed, gradually add confectioners’ sugar, beating just until combined.
- Add vanilla and cinnamon until well combined. Increase speed to medium-high and beat until frosting is light and fluffy, approximately 1-2 minutes.
- Use a small offset spatula or a pastry bag fitted with decorative tip to frost the cupcakes.