Mini Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. All you have to do is place all of the cupcake ingredients in a blender and puree until smooth, then pour into the wells of a lined muffin tin and bake for 20 minutes. As I’ve already mentioned, these cupcakes are so simple to make. This recipe will double easily and can be mixed in the same bowl. In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, vegetable oil, and 1 teaspoon vanilla extract. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. Espresso soaked ladyfingers are layered with a light and airy filling made from mascarpone cheese, egg yolks and… Pour this dry mixture into the wet mixture and stir until combined. It is what gives your cupcakes a beautiful rise. You must be at least 16 years old to post a comment. * Required fields (Email address will not be published). To make the cupcake batter, whisk or sift dry ingredients together — we use flour, baking powder, baking soda and a mixture of warm fall spices. We make our own spice blend, but you can swap it out for your favorite store-bought pumpkin spice blend. I find pumpkin VERY easy to bake with. These Vanilla Pumpkin Cupcakes are ridiculously easy to throw together. You will love them! Here’s how we make a delicious cream cheese frosting: **Pro Tip: The amount of sugar used in the frosting depends on the taste of the person making the recipe. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, … Pumpkin cupcakes deserve their own spotlight, right? Custom Design by Nina Cross Adam’s family has even requested them on multiple occasions ? Do Not Sell My Information, Inspired Taste – Easy Recipes for Home Cooks, tutorial for making homemade pumpkin puree, Make Ahead Ham and Veggie Breakfast Sandwiches, Blackberry Baked Oatmeal Recipe with Caramel Sauce, Goat Cheese Stuffed Baked Chicken Meatballs Recipe. If you’d like, you can decorate the top with a cinnamon stick, dusting of pumpkin pie spice, or freshly ground nutmeg. Will definitely bake again. Also made it once with ghost chili powder in it with the cream cheese frosting, super delicious. In a stand mixer fitted with a paddle or hand mixer, beat softened butter and powdered sugar on low … Now, pumpkin cupcakes sound more delicious than anything you’ve ever tried. The batter was delicious on its own but the cream cheese frosting took the cupcakes to a new level. Last year we posted our most amazing Cinnamon Sugar Pumpkin Muffins, and this year we’ve worked hard on a cupcake to satisfy those pumpkin cravings! You’ll find it in your baking aisle. Delicious and Easy Pumpkin Cupcakes that are Vegan! Tall and Moist Pumpkin Muffins. In a medium bowl beat together the cream cheese and butter until creamy, add the sugar, vanilla, … That cup of puree goes a long way to making these cupcakes flavorful and moist inside. Serve immediately, or cover and refrigerate until serving. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice … But there is no denying they look ADORABLE sitting on top of a cupcake. I’m sharing how I make them in my own kitchen so that the eggs are soft, creamy and delicious. By: JULIE CLARK Published: October 1, 2019. You can always choose vanilla frosting or even chocolate frosting (because yes…chocolate and pumpkin DO go together). Place ¼ cupful of batter in each muffin cup. Print. No. So, I live at 9600ft. This recipe makes a lot, so I like sharing the bite-size treats at potlucks. One of the best recipes I’ve ever tried. Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Place cupcakes on a plate in the freezer and freeze for 20 minutes, until the frosting is mostly frozen solid and then double wrap the cupcakes individually in plastic wrap. https://www.keyingredient.com/.../impossible-pumpkin-pie-cupcakes Read more, This tiramisu recipe is one of our absolute favorite desserts. I made them for tomorrow but I’m afraid I’m going to have to make another batch – these won’t make it. Pumpkin Cupcakes: The perfect decadent treat for fall is here! Use pumpkin puree not pumpkin pie mix as it has other spices, sugar and salt already in it. Love these cupcakes, and that frosting is to die for! Preheat your oven to 350 degrees Fahrenheit and prepare one 12-cup muffin tin with some paper … These cupcakes look splendid! Save my name, email, and website in this browser for the next time I comment. Made with a soft, fluffy, + moist vegan base, these cupcakes are filled with bold pumpkin flavor and warm spices in every bite. The cupcakes are not extremely sweet on their own, so the frosting is a perfect compliment. I think I may have added too much extra cinnamon into my batch of cupcakes but other than that, this is one of my go-to recipes now. Cupcakes: 1/2 cup vegetable oil; 3/4 cup packed brown sugar; 1/4 … Thank you so much for waiting. Next, we beat butter with brown sugar, vanilla, eggs, and a whole cup of pumpkin puree. Chopped pecans would be an amazing choice too. they are perfect for a Halloween party, school snack or just to enjoy at home with the kids! Serving Size 1 cupcake. Made this as mini cupcakes – bake for 13 minutes and they’re perfect. This recipe makes about 36+ mini cupcakes. Turn the mixer to low and beat in the vanilla and half of the pumpkin puree. This recipe calls for 4 spices that give it pumpkin pie flavor: These all make up the wonderful aroma that is a pumpkin pie. Sooo very delicious and perfectly balanced. Together, however, they are even more PERFECT! While the cupcakes are cooling, use an electric mixer to beat the butter and cream cheese for the frosting. The frosting recipe below makes enough for piping the frosting onto the cupcakes (this usually requires a little more frosting). I love savory pumpkin dishes as well, like our super popular Pumpkin Soup recipe. Pour this wet mixture into the dry mixture and stir until combined. They are packed with flavor thanks to pumpkin puree, brown sugar, butter and lots of warm spices like cinnamon, ginger and nutmeg. Add the powdered sugar and vanilla extract to the cream cheese mixture. They have just the right amount of spices. Prepare a muffin tin with paper cupcake liners; set aside. More Fall Desserts: Easy Pumpkin Bars. We recommend sealing them in an airtight container and storing for up to 3 months in a freezer. Read more, How to make the Old Fashioned Cocktail at home. You will love it! But the batter is enough for 12 cupcakes that will just rise to the top of the cupcake liner. Use cupcake liners as they are easy to use, the cupcakes … When you mix up cake and cupcake batters, the leavening activates. I doubled the proportions and cupcakes came out splendidly. Save Recipe Leave a Review Print Recipe. With the mixer still on low, beat in half of the flour mixture until incorporated. If the cupcake springs back, they are done, if an indent remains, they need a little more time.) Please come up with a pumpkin cheesecake recipe . Stir together pumpkin, molasses, honey, and egg. Packed with favorite fall flavors and topped with sweet cinnamon buttercream, it’s hands down a favorite dessert for the season. Pumpkin season is here and our Baked Pumpkin Pie Oatmeal, Pumpkin Snickerdoodles, Smashing Pumpkin Cocktail and Pumpkin Pancakes are some of the most popular pumpkin … This recipe is a fun one because of the wonderful decorations these cupcakes have. More about us…, How to make the best scrambled eggs! Yes! OMG, these were heavenly!! Line a 12-hole muffin tray with paper cases. The first time I had this amazing flavor combination was in a pumpkin roll. In medium-size bowl, combine pumpkin pie spice and cardamom with box cake mix. Eggless and dairy free! Read more, How to make the tastiest baked chicken meatballs in the oven. Read more, This extra easy baked oatmeal recipe with fresh strawberries, bananas, and chocolate is one of our favorite things to make for breakfast. It was super easy and kinda fun to have the pumpkin seeds to roast afterwards. Pumpkin cupcakes freeze well. When you are ready to defrost them, allow them to come to room temperature before opening the sealed container. With just three… In a large bowl, mix together flour, sugar, baking soda, baking powder, cinnamon, salt, and nutmeg … Although my mind often turns to pumpkin rolls with cream cheese filling or pumpkin bars with cream cheese frosting, there’s just something about a homemade pumpkin cupcake with a dollop of creamy, lightly sweetened frosting that makes cool fall days just a little bit warmer. I love pumpkin ANYTHING! Read More…. Cool the cupcakes completely to room temperature. Bake cupcakes until a toothpick or cake tester comes out clean when inserted into the middle of a cupcake, 20 to 25 minutes. Total Time 35 minutes. And I frosted with a salted bourbon butterscotch swiss meringue buttercream, yum! You can use homemade pumpkin puree for this or buy it from the store. Beat on medium-high speed for at least 1 minute, until well combined and fluffy. – Adam and Joanne. 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