I was once again tasked with bringing the dessert to a family get-together.  This time, the occasion was in honor of my cousin’s 13th birthday.  Lucky boy was born in October, so guess what kind of dessert he always gets, every year, year after year…that’s right, PUMPKIN!

I love fall! I love Pumpkin! I love baking! My family is soooo sick of everything pumpkin flavored, and I’m pretty sure that Trader Joe’s is completely sold out of everything pumpkin, thanks to me.  But, oh well, they only have to put up with my pumpkin mania for one more month.  Then December will be here and I will bust into Christmas themed everything!

Until then, enjoy the pumpkin recipe after pumpkin recipe…starting with these pumpkin spice cupcakes with pumpkin cream cheese frosting.  Which were so absolutely pumpkin-y delicious!

Pumpkin Spice Cupcake
Pumpkin Spice Cupcake

[ingredients title=”Cupcake Ingredients”]

  • 3 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 1/2 tsp ground cloves
  • 1 tsp ground allspice
  • 1 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 3/4 cups sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 1 can (15-oz) pumpkin puree

[/ingredients]

[ingredients title=”Frosting Ingredients”]

  • 8 oz cream cheese
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 4 cups powdered sugar

[/ingredients]

[directions title=”Cupcake Directions”]

  1. Preheat oven to 350 degrees.  Line a cupcake tin with paper liners.
  2. Mix flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in large bowl.  Set aside.
  3. Mix sugar, and butter with electric mixer at medium speed until creamy.  Add eggs one at a time, mixing well after each addition.  Reduce the speed to low and mix in pumpkin puree.
  4. Slowly add flour mixture to sugar mixture and beat until completely incorporated.
  5. Fill the muffin tins 3/4 full.  Bake for 20-22 minutes, rotating half-way through cook time.
  6. Cool completely on racks.  Frost and enjoy!

[/directions]

[directions title=”Frosting Directions”]

  1. Mix sugar, cinnamon, and pumpkin pie spice in a medium bowl.  Set aside.
  2. Place cream cheese, vanilla, and pumpkin puree in bowl of stand mixer fitted with paddle attachment and beat on medium speed until smooth, about one minute.
  3. Reduce speed to low, and slowly add the powdered sugar mixture a cup at a time.  Beat until fully incorporated.  Add enough powdered sugar so that the frosting is thick enough to hold form, but is not too dry.
  4. Frost the cupcakes and enjoy!

[/directions]

Ingredients:

  • 8 oz cream cheese
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 4 cups powdered sugar

Directions:

  1. Mix sugar, cinnamon, and pumpkin pie spice in a medium bowl.  Set aside.
  2. Place cream cheese, vanilla, and pumpkin puree in bowl of stand mixer fitted with paddle attachment and beat on medium speed until smooth, about one minute.
  3. Reduce speed to low, and slowly add the powdered sugar mixture a cup at a time.  Beat until fully incorporated.  Add enough powdered sugar so that the frosting is thick enough to hold form, but is not too dry.
  4. Frost the cupcakes and enjoy!

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