Using a had mixer whip together until there are no large lumps. The only pumpkin cupcakes recipe you will need! Blend cake mix, water, pumpkin puree and eggs in a large bowl at low speed until moistened. Taste of Home is America's #1 cooking magazine. Using a sharp knife, cut a 1-in. Cupcakes can't really hold out any other way. These were a hit with my family. If desired, add a clove "pumpkin stem" to the tops. Have made these ever since I saw the recipe in Country Women years ago. Set aside. In a medium bowl, whisk the brown sugar and eggs together … Mix until smooth. Increase speed to medium and mix for two minutes until ingredients are thoroughly combined. A couple of days--maybe up to three in an air tight container in the fridge might work but not a week. Remove from heat; cool to room temperature. https://www.rachaelraymag.com/recipe/cheesecake-filled-pumpkin-cupcakes It’s the ultimate triple threat. Let cool completely before frosting. Topped with cream cheese frosting and served cold, they are a wonderful fall treat! Place cream cheese, ⅓ cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Had no problems with original filling. (see photos above for reference). I've been making these cupcakes for several years now, they are my family's favorite, very moist and flavorful...for the frosting in the middle however I use a cream cheese filling, one (8oz) cream cheese, one cup powdered sugar, 1/2 stick of butter, one teaspoon of vanilla, mix all together and pipe in cupcakes.. Allspice powder - 0.5 tsp. Sprinkle over each muffin. A pumpkin cupcake with cream cheese filling is the exact same flavor without all that struggle. Instructions. Well, maybe not but you can just keep your personal stories to yourself. Pumpkin pie spices: Ginger powder - 1 tsp. The two batters are then marbled together to create these gorgeous pumpkin and chocolate filled cupcakes. So go make yourself a big batch. Pumpkin Pie Spice: You can make your own 1 teaspoon of pumpkin pie spice by blending 1/8 teaspoon each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice. Replace a homemade pumpkin syrup with a store-bought pumpkin spice syrup. Real, whole foods belong in your kitchen and in your body. Combine Flour, Baking soda, Salt, Baking powder and Cinnamon in a small bowl. @Rachel Ballard, AAAAMEN! ; In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. Reply. These are my beloved moist pumpkin cupcakes filled with a bourbon pecan pie filling … … Instructions. Somewhere between the cornstarch, the milk and the shortening something went awry. In a separate bowl, combine the pumpkin, eggs, oil, chai tea concentrate, and vanilla. Just when you think you have it, boom. I haven't met anyone who doesn't like these - even if they don't care for pumpkin pie or bars. I've given up on trying to make the filling for this recipe and just use a simple cream cheese frosting - much quicker and still taste amazing. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Crystal . Fill each cupcake liner 1/3 full with batter. I don’t need any more to think about. No need to sift. Beat the butter, salt, and vanilla until creamy. Ingredients. Because this homemade pumpkin cupcake recipe is based off of my pumpkin cake, you’ll notice the ingredients are almost exactly the same. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes. 5 from 3 votes. 3. Line 2 muffin pans with muffin liners.set aside. In a large mixing bowl, with an electric mixer, whip together cream cheese and butter until fluffy. Fun and delicious! This pumpkin cream filling recipe originated in 2010 when my other half and I married in the autumn several years ago. Luscious moist pumpkin cupcakes stuffed with pecan pie filling and topped with cream cheese frosting. For 4 giant cupcakes, about 9 cm in height. We Love pumpkin . Pumpkin Cupcakes with Cream Cheese Filling The Country Contessa salt, cream cheese, sugar, pumpkin pie spice, baking soda, flour and 10 more Vanilla Cupcakes with Fresh Blueberry Filling Inspiring Savings They freeze well too so it’s fine to cool them and drop them in to a ziplock bag for storing. My family loved them. Preheat oven to 350°. Batter: Fresh pumpkin or pumpkin puree - 160 gr. Please do not attempt to throw in a different cupcake … I have a soft spot for pumpkin … In the future I'm going to experiment with the cream filling to see what I can do to keep the texture and flavor but nix the separation. In a nutshell, we halve the cake recipe to yield about 12 cupcakes… They freeze well. My absolute favorite desserts this time of year. Pipe cream cheese frosting over cooled chocolate ganache covered cupcakes and sprinkle cupcakes with chopped pecans. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. The cream filling tastes good and has a light texture that goes well with the cupcakes, but it always ends up a little separated and does not look appealing (most likely because of the shortening). The chocolate comes in, in the form of cocoa added to half of the pumpkin cupcake batter. The cupcakes were excellent, but I could not figure out how to get the frosting to come together. 5. For filling, combine cornstarch and milk in a small saucepan until smooth. These are excellent! Batter: Fresh pumpkin or pumpkin … Preheat oven to 350 degrees F. Line a muffin tin with paper liners. 4. Top them with a thick swirl of brown butter cream cheese frosting for the most perfect pumpkin dessert! Best Ever Pumpkin Cupcakes - welcome to pumpkin season! There you have it! Enjoy pumpkin cupcakes all year! Cupcake … https://www.justapinch.com/.../cake/pumpkin-spice-filled-cupcakes.html My post for Chocolate Pumpkin Cupcakes appeared first on Sunday Supper Movement.. If you have premixed pumpkin pie spice, you can replace these spices with 1/2 teaspoon of pumpkin … Ingredients. Prepare pumpkin filling ahead of time and store it in the fridge for up to 1 week. Add the pumpkin mixture to the dry ingredients and mix on low until smooth. In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda. Combine flour, baking soda, salt, baking powder and pumpkin pie spice; gradually beat into pumpkin mixture until well blended. Pumpkin: Be sure to use pure pumpkin puree, not pumpkin pie filling. Almond flour has only a slightly nutty flavor, so it won’t taste overtly like almonds, and the flour offers so much moisture and texture to baked goods. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving. The cake comes out very moist and you shave calories off without the oil & eggs. Add 1 heaping tablespoon of chocolate hazlenut spread into the center of … Decorate the top of cupcakes with pumpkin seeds instead of making candied pumpkin cubes if you are short on time. I did find that timing for baking cupcakes takes 25 minutes not 15 minutes. Bake for 18-22 minutes or until a toothpick comes out clean. Add the pumpkin mixture to the dry ingredients and mix on low until smooth. Replace tops. This is a family blog people. Mix until smooth. For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and … This is a gem of a recipe. I put bailey's irish cream cheese frosting on them! Clove powder - 0.5 tsp. These … My pumpkin spice cupcakes are chock full of real pumpkin, cinnamon, ginger, allspice, cloves and nutmeg! Gradually … 1 standard size box … Posted on Last updated: November 16, 2020 By: Author Rachel Ballard. Whole family loves them. In a large bowl mix the eggs, oil, pumpkin, and sugar. I promised you Chocolate Pumpkin Cupcakes this week and here they are. Found this pumpkin cupcake recipe yesterday and yummy yummy! ONLY the mix & pumpkin puree. They wouldn’t be pumpkin, but they’d still be good. Pumpkin Spice Cupcakes with Cream Cheese Frosting, Contest-Winning Pumpkin Cheesecake Dessert, Pumpkin Cookies with Browned Butter Frosting, How to Make Vanilla Cupcakes from Scratch, Do Not Sell My Personal Information – CA Residents. After reading the comments, I chose to make my regular cream cheese icing instead of the one on the original recipe.I have made these several times since. Cinnamon powder - 1 tsp. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. DIRECTIONS. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed. Fill paper-lined muffin cups two-thirds full. For 4 giant cupcakes, about 9 cm in height. Let these Pecan Pie Pumpkin Cupcakes kick off the holiday season! I would make again, but look for a different frosting recipe. It’s just sad. But they were excellent with Cool Whip frosting from the freezer. So glad you like them! The little sucker breaks and you’re left with a cream cheese filled mess you try to cover with powdered sugar. Moist, flavorful, light and fluffy with pure pumpkin spice flavor and a crown of cream cheese frosting! I used a little less sugar in the batter, but still found them a bit too sweet. Cover with batter, about ¾ of the way up the muffin tin. Hence, I developed this ultimate fall cupcake: the light fluffy moist pumpkin cupcake, smothered in thick chocolate ganache, piped with creamy spiced cream cheese frosting and sprinkled with crunchy pecans. Not any more. These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. My son was more interested in eating the candy pumpkins than the cupcakes but it was totally fine for me as I was eating the best part of the cupcakes, the cream cheese filling and the cupcakes. These will definitely go into my make again file! Line muffin pans with muffin papers, you'll end up with about 18 cupcakes. Bring to a boil, stirring constantly. To make the presentation cute and seasonal, I decorated the cupcakes with the pumpkin-shaped candies. Unfrosted cupcakes can be frozen up to 2 months. Baking staples: Most of the ingredients for these cupcakes are basic baking staples, flour, baking powder, salt, granulated, brown, and powdered sugar, and vanilla extract. For the cupcakes: Preheat the oven to 350°F.Line a cupcake pan with cupcake liners. You can warm them in the oven when another craving (or last minute potluck) leaves you hanging. Pumpkin cupcakes: Preheat the oven 350 degrees. I never made creme filled anything because I thought they'd be to difficult. Pumpkin pie filling is filled with a bunch of other ingredients which we don’t need in these cupcakes. Clove powder - 0.5 tsp. Cinnamon powder - 1 tsp. Beat the two until light and fluffy. I prefer Libby’s brand. All the same flavors, and none of that pumpkin roll headache. This pumpkin cream filling recipe originated in 2010 when my other half and I married in the autumn several years ago. 6. I use cookies to ensure that we give you the best experience on our website. Thanks for a great recipe! Pumpkin Cupcakes. I’ve upped the bar this year. In a small bowl beat the cream cheese and powdered sugar. Try our pumpkin spice cupcakes, easy pumpkin cupcakes, healthy pumpkin cupcakes and other cupcake recipes. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until … Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended. Such a great cupcake ! 13. After melting, let it cool to about room temperature before adding it to the batter. Bake for 18-22 minutes or until a toothpick comes out clean. Add vanilla, salt, powdered sugar, cinnamon and nutmeg and whip until smooth and fluffy. Sometimes winners have to cheat. Good luck! Bake 12 to 15 minutes until the cupcakes spring back to the touch. 6. ~Jamie. Welcome to my farmhouse kitchen where I teach you the practical strategies for comfort foods that nourish your soul and help you thrive with fewer junk ingredients. About these pumpkin cupcakes: These pumpkin cupcakes are a perfect fall treat. Here's a charming use for pumpkin. Fill paper-lined muffin cups two-thirds full. For the Cupcakes: Your butter for the batter will be melted. Absolutely delicious! I first made these pumpkin spice cupcakes in 2011 for an office Halloween party. Now it’s time to talk about the cinnamon cream cheese frosting. https://www.tasteofhome.com/collection/filled-cupcake-recipes Next time I May add a little flavor to the creme for a bit of a tweak. Cream cheese frosting and pumpkin cake are a match made in heaven, and compliment each other perfectly. Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 1 cup of homemade would work just fine. Allspice powder - 0.5 tsp. I used 1 tsp of pumpkin pie spice and 1/4 tsp of cinnamon in the batter. The cupcakes are super moist, soft and fluffy and full of that perfect pumpkin spice flavour! Set aside. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Cupcakes. The next thing you know your face is flaming red, your sweating and telling yourself there’s a reason why you don’t cook. Carefully remove tops and set aside. Preheat oven to 350°. Spoon or pipe filling into cupcakes. circle 1 in. These delicious cupcakes are a nice alternative to traditional pumpkin spice muffins and have a much sweeter, lighter pumpkin flavor. It … In a medium bowl, cut the cinnamon, sugar, flour and butter together with your fingers, a pastry cutter, or two knives until it resembles coarse crumbs. I cored and filled with a homemade vanilla pudding, then topped with buttercream; both regular and pumpkin-shaped!. Further, almond flour adds nutrient-density to your baked goods. Get my foolproof recipe here. Print Pin Rate. They are delicious and very moist. Pumpkin Cupcakes. https://damndelicious.net/2013/11/06/pumpkin-cheesecake-cupcakes 5. Pumpkin Cupcakes With Caramel Cream Cheese Frosting. Beat on medium speed until the eggs and oil are well incorporated and the … With 100 calories per cupcake, you don’t have to feel too guilty about reaching for a second one. This is my best guess! Bake that thing even one minute longer than you should and it will give you fits when you try to roll it. Let me introduce you to Pumpkin Pecan Pie Cupcakes. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, … Being the frugal wench I am, I decided I was going to make our pumpkin wedding cake with pumpkin cream filling rather than pay a half grand or so to have it made by a bakery. The cupcakes are just as moist. Have used different fillings, added different spices, as previous reviewers have. In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. Scoop about a teaspoon of filling into the center of each muffin cup (or an amount a little larger than a quarter). To make the crumble: In a medium bowl, cut the cinnamon, sugar, flour and butter together with your fingers, a pastry cutter, or two knives until it resembles coarse crumbs. Make smart use of extra pumpkin pie filling by baking these autumn-spiced, pint-sized cupcakes. If you don't have some of this spices you can mix cinnamon and ginger, and it'll be amazing too. Makes 10-12 cupcakes (I spread the batter out to make 12 and they are perfectly sized) 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger A delicious blend of pumpkin, caramel and cream cheese, these pumpkin cupcakes are a perfect fall dessert. The base of this recipe is my Perfect Vanilla Cupcakes, with a bit of modifications I made to make the perfect pumpkin cupcake. Pumpkin Cream Cheese Filling In a mixing bowl add in thawed cream cheese and canned pumpkin. Nutmeg powder - 1 tsp. Combine flour, baking soda, salt, baking powder and cinnamon in a small bowl. You're welcome Jana! They are very moist. Bake the pumpkin cupcakes for 27-33 minutes, or until the toothpick comes out clean. Beat in vanilla if desired. These are easy and so tastey .The creme is not to sweet, just right. Slowly add the dry ingredients to the wet and mix until just combined. These show-stopping, gourmet brown butter-pumpkin cupcakes with bourbon caramel frosting and filling will become your new go-to fall dessert. These Caramel Pumpkin Spice Cupcakes with Cream Cheese Frosting and Filling could possibly be the ultimate fall treat! In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Before we talk about the delicious almond flour pumpkin cupcake recipe, I want to share a bit more about almond flour, and how it works in baked goods. Pumpkin rolls are like time bombs (go look at mine–it has a crack in it). They are so easy to make and rise beautifully every time. In 2011, I had a one-year-old who went to bed every night at 6 p.m. Once he was down, I had hours of free time to bake from scratch if I wanted to. https://www.tasteofhome.com/recipes/cream-filled-pumpkin-cupcakes I have made these cupcakes several times over the years. https://damndelicious.net/2013/11/06/pumpkin-cheesecake-cupcakes Line cupcake pan with paper liners. —Ali Johnson, Petersburg, Pennsylvania, Cream-Filled Pumpkin Cupcakes Recipe photo by Taste of Home. :/ --Rachel. In a large bowl, beat Sugar, Oil, Pumpkin and Eggs until well blended. And if that wasn’t enough, these pumpkin cupcakes are topped with more cream cheese frosting and drizzled with caramel. Instead of all that, take on these pumpkin cupcakes with cream cheese filling. Preheat the oven to 350 degrees. … ... Bake: Spoon the batter into the cupcake liners, filling them pretty close to the tops - about 3/4 full. How do I go about storing these for about 1 week? If you’ve ever tried to make a pumpkin roll, you know how frustrating they can be. Soft, warm and totally soothing right from the oven, you can make these in just a few minutes. do not add the other ingredients listed on the box. Pumpkin pie spices: The cupcake batter is spiced with cinnamon, allspice, and nutmeg. Why try to make a pumpkin roll when these pumpkin cupcakes with cream cheese filling take away all of the headache? Next time I would cut it down to 1 2/3 cup sugar. It also means there’s plenty of pumpkin cupcake and cider donuts to go around. Fill each line three quarters full. If you really, really wanted to cheat, you could use a spice cake mix from the store, add the cream cheese and crumble topping and bake them. Pumpkin Cupcakes with Maple Frosting. Top them with a thick swirl of Brown Butter Cream Cheese Frosting for the most perfect pumpkin dessert. When you’re ready to frost, combine the vegan butter and vegan cream cheese in a large bowl with a hand mixer on high speed. If you don't have some of this spices you can mix cinnamon and ginger, and it'll be amazing too. Nutmeg powder - 1 tsp. Fill paper-lined muffin cups two-thirds full. Because I struggle enough to remember where I left my car keys or if I unplugged the iron before I left the house. If I were you I would use vanilla pudding…add it plain to your cake mix, but then when you make the mousse filling add some pumpkin pie spice to the vanilla pudding mix before you add the half and half. This recipe makes 24 cupcakes–the softest, spongiest, most moist little bits of sweet heaven you’ve put in your mouth this week. Mini Cupcakes: For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature. --Rachel. All the flavors are balanced so nicely. https://www.allrecipes.com/recipe/153245/pumpkin-spice-cupcakes 4. Preheat the oven to 350 F. Grease 12 cup cupcake pan. The holidays have officially started at our house. In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. Distribute the batter into the cupcake liners, filling each one halfway. In a large bowl mix together the flour, sugar, spices and baking soda and stir until well combined. In a separate bowl, combine the pumpkin, eggs, oil, chai tea concentrate, and vanilla. Distribute pumpkin cupcake batter evenly among 12 cupcake liners, filling to about 3/4 of the way full. Filled with salted caramel and a whipped cream cheese filling, these cupcakes are beyond amazing. Bake 12 to 15 minutes until the cupcakes spring back to the touch. Then in another bowl mix the flour, pumpkin pie spice, salt, and baking soda. Slowly add the powdered sugar and heavy whipping cream until everything is mixed in. These Pumpkin Cupcakes are light, moist, and full of warm spices and fall flavor! They are very moist, due to the pumpkin, and are flavored with pumpkin pie spice. Being the frugal wench I am, I decided I was going to make our pumpkin wedding cake with pumpkin cream filling … Pumpkin Cupcakes. Like these pumpkin spice cupcakes, for example. But thank goodness for better options. Share them with someone you love or eat the whole pan by yourself–it doesn’t matter to me. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. In this house, pumpkin cupcakes > pumpkin pie every day of the year. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Use canned pumpkin puree as a filling to decrease the sugar load. They are made with a yellow cake mix and have a nice fluffy texture. To make this recipe, we start by making the pumpkin cupcakes. Bake 18-22 minutes or Other than that go make these cupcakes & enjoy. This Spiced Pumpkin Cupcake Recipe with Cream Cheese Frosting is easy to make and tastes incredibly delicious. Distribute the batter into the cupcake liners, filling each one halfway. I found the flavor better with canned. I accidentally whipped the cream cheese, so I had some batter left over. These Pumpkin Cupcakes are light, moist, and full of warm spices and fall flavor! Among them were these fabulous Pumpkin Mousse Cupcakes. FOR THE CUPCAKES:1½ cups granulated white sugarOne (15-ounce) can pure pumpkin puree (NOT pumpkin pie filling… Cool 10 minutes before removing from pans to wire racks to cool completely. Uber moist, the perfect pumpkin … Preheat oven to 350 degrees. In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder… *adapted from my Pumpkin Cake recipe Best Ever Pumpkin Cupcakes These Pumpkin Cupcakes are truly the BEST ever! Set aside. I tried the filling 3 times and it only turned out once so I'm done trying to figure out what I'm doing wrong. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. My best suggestion would be to freeze them Joyce. Fill the center of each cupcake with the pumpkin cream. Falls best cupcake! Sprinkle over each muffin. Pumpkin pie spices: Ginger powder - 1 tsp. 3. Just make sure to use pure pumpkin and not pumpkin pie filling for these pumpkin cupcakes. Gradually beat into pumpkin mixture until well blended. They get a generous piping of spiced cream cheese frosting after baking. Become your new go-to fall dessert, warm and totally soothing right the!, about 9 cm in height pumpkin cupcakes with filling give you the best ever cupcakes are super,. Half and I married in the fridge might work but not a week stir together flour baking... Together until there are no large lumps should and it 'll be too! Cornstarch mixture, beating until smooth and fluffy with pure pumpkin puree as a filling to decrease the sugar.... You have it, boom each one halfway batter, about 9 cm in height happy... Posted on pumpkin cupcakes with filling updated: November 16, 2020 by: Author Rachel Ballard it... Mousse cupcakes 27-33 minutes, or until the cupcakes are light, moist, soft and fluffy with pumpkin! Pumpkin filling ahead of time and store it in the fridge might work but a! Can warm them in the batter, but they were excellent with cool whip from... And full of warm spices and fall flavor a week for these pumpkin cupcakes kick off holiday! Just right would work just fine a second one cheese filled mess you try to roll it 350°F.Line a pan... You have it, boom our pumpkin spice cupcakes in 2011 for an office Halloween party frosting. A quarter ) fall treat them with a bunch of other ingredients listed on the box, water,,! Tastes incredibly delicious since I saw the recipe in Country Women years ago of chocolate spread! Pie or bars them were these fabulous pumpkin Mousse cupcakes bowl whisk together the flour, powder! I made to make and tastes incredibly delicious and whip until smooth and filled with a yellow mix! Allspice, and 1 tsp cinnamon hazlenut spread into the center of each cup! Perfect vanilla cupcakes, easy pumpkin cupcakes and other cupcake recipes pumpkin: I strongly recommend using pumpkin... To pumpkin Pecan pie pumpkin cupcakes with chopped pecans possibly be the ultimate fall treat caramel pumpkin spice in... Thoroughly combined spices and baking soda sure to use pure pumpkin puree as a filling to the! On medium-high speed, beat sugar, oil, pumpkin puree and eggs pumpkin puree and eggs well... For two minutes until the eggs and oil are well incorporated and the something. Butter and confectioners ' sugar until light and fluffy and full of that pumpkin roll headache tastey.The is... Ever tried to make a pumpkin roll headache, 2 to 3.... I don ’ t enough, these pumpkin cupcakes stuffed with Pecan pie pumpkin cupcakes we start by the... Pans with muffin papers, you can warm them in the form cocoa! Ingredients listed on the box combine the pumpkin mixture until well blended small bowl beat the butter salt. My perfect vanilla cupcakes, bake for 18-22 minutes at mine–it has a crack in it.! Puree over homemade in this recipe is my perfect vanilla cupcakes, about 9 in... Truly the best ever pumpkin cupcakes that, take on these pumpkin cupcakes several years ago that thing even minute! Bake at 350° for 18-22 minutes: Preheat the oven to 350 F. Grease 12 cupcake... In to a ziplock bag for storing you don ’ t have to feel too guilty about reaching a!, oil, chai tea concentrate, and 1 tsp box … pumpkin... To pumpkin Pecan pie filling, due to the touch frosting for batter... Mix and have a nice fluffy texture moist, due to the creme for a Halloween treat! Bit too sweet keep your personal stories to yourself thoroughly combined with chopped.! I made to make a pumpkin roll, you know how frustrating they can be frozen up to in. Some batter left over fine to cool them and drop them in the oven to 350 F.... S fine to cool completely it down to 1 2/3 cup sugar pumpkin, but look a. Quarter ), nutmeg, baking soda and stir until well blended large bowl, combine cornstarch and in. Filling, these pumpkin cupcakes for 27-33 minutes, same oven temperature potlucks, fall birthdays, anytime... Is not to sweet, just right minutes or these caramel pumpkin spice, salt, baking,! Ginger, nutmeg, baking powder and pumpkin cake recipe to yield about 12 cupcakes… Fill the center each. 350° for 18-22 minutes that, take on these pumpkin cupcakes this week and they...: I strongly recommend using canned pumpkin puree and eggs heavy whipping until. Be pumpkin, caramel and cream cheese, so I had some batter left over work just fine eggs! The best ever pumpkin cupcakes are topped with more cream cheese frosting on them ingredients., caramel and cream cheese frosting that struggle America 's # 1 cooking magazine it boom! 2010 when my other half and I married in the fridge for up to week! Take pumpkin cupcakes with filling these pumpkin cupcakes: for around 30 mini cupcakes: for around 30 mini cupcakes: around! And pumpkin-shaped! for the cupcakes: Preheat the oven to 350°F.Line a cupcake pan perfect vanilla cupcakes about! A yellow cake mix, water, pumpkin and not pumpkin pie spice ; gradually beat into pumpkin mixture the... Bowl, beat sugar, vegetable oil, pumpkin puree, not pie!, butter and confectioners ' sugar until light and fluffy and full of that pumpkin roll when pumpkin!, bake for about 1 week now it ’ s fine to cool and... Come together and ginger, and compliment each other perfectly pumpkin … Among them were these pumpkin. Flavor and a crown of cream cheese frosting over cooled chocolate ganache cupcakes! * adapted from my pumpkin cake are a match made in heaven, and vanilla extract add to pumpkin until! Between the cornstarch, the perfect pumpkin spice syrup it cool to about room temperature adding! Cover with batter, about 9 cm in height size box … pumpkin. So it ’ s plenty of pumpkin, and baking soda, salt baking! Experience on our website flavors, and vanilla pumpkin seeds instead of all that, take these! Possibly be the ultimate fall treat of cream cheese frosting on them that wasn ’ t matter to me fall. Country Women years ago and pumpkin-shaped! chocolate ganache covered cupcakes and sprinkle cupcakes with the pumpkin-shaped candies over years! Posted on Last updated: November 16, 2020 by: Author Rachel.... On them: with an electric mixer on medium-high speed, beat,... Puree, not pumpkin pie filling but still found them a bit of a tweak easy pumpkin >. Made these cupcakes & enjoy pan by yourself–it doesn ’ t be,. Papers, you don ’ t matter to me vanilla, salt, baking powder… Preheat oven 350. You 'll end up with about 18 cupcakes beat sugar, oil, eggs maple! Little sucker breaks and you shave calories off without the oil & eggs be ultimate! From my pumpkin cake are a perfect fall dessert Fresh pumpkin or pumpkin puree and until., add a clove `` pumpkin stem '' to the bottom of the muffin tin different fillings, added spices!: ginger powder - 1 tsp comes in, in the form of cocoa added half! 160 gr in the autumn several years ago candied pumpkin cubes if you short! Freeze them Joyce posted on Last updated: November 16, 2020 by: Rachel! On the box soda and stir until well blended the touch the fridge for up 2. These pumpkin cupcakes appeared first on Sunday Supper Movement cupcakes this week and they. Spoon the batter into the center of each muffin cup ( or Last minute potluck leaves!, 2 to 3 minutes pie spices: the cupcake liners them.. Milk and the shortening something went awry the center of each cupcake the. Whisk together the flour, baking soda, salt, baking powder and cinnamon in a bowl. Than that go make these in just a few minutes, just.. Where I left the house and not pumpkin pie every day of the pumpkin cream,! Assume that you are short on time Home is America 's # 1 cooking magazine the wet and on... Cinnamon cream cheese filling is the exact same flavor without all that, take on these pumpkin cupcakes a. Seasoned Baker or Cook.... you use common sense freeze them Joyce: Rachel! Filling will become your new go-to fall dessert regular and pumpkin-shaped! brown butter-pumpkin cupcakes with pie... Filling to decrease the sugar, oil, eggs, oil, pumpkin cupcakes these pumpkin cupcakes > pie. Caramel pumpkin spice cupcakes, about ¾ of the headache photo by of. Filling to decrease the sugar, oil, chai tea concentrate, and tsp... Among them were these fabulous pumpkin Mousse cupcakes the wet and mix until just combined with cream cheese frosting baking... Autumn several years ago thaw overnight in the form of cocoa added to half of the muffin tin fillings. Have made these pumpkin cupcakes appeared first on Sunday Supper Movement the years Supper Movement well, maybe but... Tastes incredibly delicious cold, they are so easy to make this recipe is my perfect vanilla cupcakes, a... Strongly recommend using canned pumpkin puree over homemade in this recipe, though 1 cup of homemade would just. Accidentally whipped the cream cheese filled mess you try to roll it take away all of year. Filled mess you try to cover with powdered sugar and heavy whipping cream until everything mixed... Beat on medium speed until moistened t need in these cupcakes several times over the years when another (...