Bake 18-20 minutes or until a toothpick inserted in center comes out clean. 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 Slowly add the powdered sugar and heavy whipping cream until everything is mixed in. Because I struggle enough to remember where I left my car keys or if I unplugged the iron before I left the house. —Ali Johnson, Petersburg, Pennsylvania, Cream-Filled Pumpkin Cupcakes Recipe photo by Taste of Home. If desired, add a clove "pumpkin stem" to the tops. If you don't have some of this spices you can mix cinnamon and ginger, and it'll be amazing too. These are excellent! 4. These delicious cupcakes are a nice alternative to traditional pumpkin spice muffins and have a much sweeter, lighter pumpkin flavor. 4. In a separate bowl, combine the pumpkin, eggs, oil, chai tea concentrate, and vanilla. Fill paper-lined muffin cups two-thirds full. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed. Set aside. 6. Other than that go make these cupcakes & enjoy. In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda. I don’t need any more to think about. It’s the ultimate triple threat. 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.. 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. They are so easy to make and rise beautifully every time. In a separate bowl, combine the pumpkin, eggs, oil, chai tea concentrate, and vanilla. 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. Had no problems with original filling. Combine Flour, Baking soda, Salt, Baking powder and Cinnamon in a small bowl. ONLY the mix & pumpkin puree. Ingredients. Now it’s time to talk about the cinnamon cream cheese frosting. 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. Using a sharp knife, cut a 1-in. Set aside. In a small bowl beat the cream cheese and powdered sugar. DIRECTIONS. If you have premixed pumpkin pie spice, you can replace these spices with 1/2 teaspoon of pumpkin … 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. My best suggestion would be to freeze them Joyce. Pumpkin Cupcakes. Crystal . Preheat the oven to 350 F. Grease 12 cup cupcake pan. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Preheat the oven to 350 degrees. They wouldn’t be pumpkin, but they’d still be good. Pumpkin pie spices: The cupcake batter is spiced with cinnamon, allspice, and nutmeg. These will definitely go into my make again file! 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. 3. Good luck! Clove powder - 0.5 tsp. Line cupcake pan with paper liners. 5. I accidentally whipped the cream cheese, so I had some batter left over. Fill paper-lined muffin cups two-thirds full. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Bake 12 to 15 minutes until the cupcakes spring back to the touch. Nutmeg powder - 1 tsp. Gradually beat into pumpkin mixture until well blended. Cover with batter, about ¾ of the way up the muffin tin. So go make yourself a big batch. deep in the top of each cupcake. Pumpkin Cupcakes with Maple Frosting. @Rachel Ballard, AAAAMEN! All the flavors are balanced so nicely. After melting, let it cool to about room temperature before adding it to the batter. Line muffin pans with muffin papers, you'll end up with about 18 cupcakes. 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. I cored and filled with a homemade vanilla pudding, then topped with buttercream; both regular and pumpkin-shaped!. Found this pumpkin cupcake recipe yesterday and yummy yummy! I’ve upped the bar this year. Fill the center of each cupcake with the pumpkin cream. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. The two batters are then marbled together to create these gorgeous pumpkin and chocolate filled cupcakes. For filling, combine cornstarch and milk in a small saucepan until smooth. If you don't have some of this spices you can mix cinnamon and ginger, and it'll be amazing too. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended. Cream cheese frosting and pumpkin cake are a match made in heaven, and compliment each other perfectly. There you have it! But thank goodness for better options. Using a had mixer whip together until there are no large lumps. Pumpkin Cupcakes With Caramel Cream Cheese Frosting. In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. I used 1 tsp of pumpkin pie spice and 1/4 tsp of cinnamon in the batter. All the same flavors, and none of that pumpkin roll headache. Not any more. Taste of Home is America's #1 cooking magazine. Slowly add the dry ingredients to the wet and mix until just combined. Allspice powder - 0.5 tsp. Scoop about a teaspoon of filling into the center of each muffin cup (or an amount a little larger than a quarter). Nutmeg powder - 1 tsp. https://www.allrecipes.com/recipe/153245/pumpkin-spice-cupcakes A delicious blend of pumpkin, caramel and cream cheese, these pumpkin cupcakes are a perfect fall dessert. To make the presentation cute and seasonal, I decorated the cupcakes with the pumpkin-shaped candies. 5. 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. Cupcake … I did find that timing for baking cupcakes takes 25 minutes not 15 minutes. This pumpkin cream filling recipe originated in 2010 when my other half and I married in the autumn several years ago. Cinnamon powder - 1 tsp. Uber moist, the perfect pumpkin … Moist, flavorful, light and fluffy with pure pumpkin spice flavor and a crown of cream cheese frosting! --Rachel. 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. Posted on Last updated: November 16, 2020 By: Author Rachel Ballard. Then in another bowl mix the flour, pumpkin pie spice, salt, and baking soda. Pumpkin Cupcakes. They are made with a yellow cake mix and have a nice fluffy texture. Clove powder - 0.5 tsp. A pumpkin cupcake with cream cheese filling is the exact same flavor without all that struggle. Preheat oven to 350°. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes. Blend cake mix, water, pumpkin puree and eggs in a large bowl at low speed until moistened. 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. They freeze well too so it’s fine to cool them and drop them in to a ziplock bag for storing. These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. Mix until smooth. Cool 10 minutes before removing from pans to wire racks to cool completely. https://damndelicious.net/2013/11/06/pumpkin-cheesecake-cupcakes Instead of all that, take on these pumpkin cupcakes with cream cheese filling. Further, almond flour adds nutrient-density to your baked goods. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving. 5 from 3 votes. Pumpkin rolls are like time bombs (go look at mine–it has a crack in it). Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until … The cupcakes were excellent, but I could not figure out how to get the frosting to come together. Set aside. These show-stopping, gourmet brown butter-pumpkin cupcakes with bourbon caramel frosting and filling will become your new go-to fall dessert. Bake for 18-22 minutes or until a toothpick comes out clean. For 4 giant cupcakes, about 9 cm in height. 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. Print Pin Rate. Preheat the oven to 350F degrees. I haven't met anyone who doesn't like these - even if they don't care for pumpkin pie or bars. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. I never made creme filled anything because I thought they'd be to difficult. In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder… circle 1 in. These were a hit with my family. A good healthy alternative for the cupcake portion is a box of spice cake mix + can of pumpkin PUREE (NOT pie filling). The cake comes out very moist and you shave calories off without the oil & eggs. In a large bowl, beat Sugar, Oil, Pumpkin and Eggs until well blended. Ingredients. Preheat oven to 350 degrees. About these pumpkin cupcakes: These pumpkin cupcakes are a perfect fall treat. Bring to a boil, stirring constantly. 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. The base of this recipe is my Perfect Vanilla Cupcakes, with a bit of modifications I made to make the perfect pumpkin cupcake. 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. Make the Frosting: With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. My pumpkin spice cupcakes are chock full of real pumpkin, cinnamon, ginger, allspice, cloves and nutmeg! Pumpkin pie filling is filled with a bunch of other ingredients which we don’t need in these cupcakes. They freeze well. 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. I used a little less sugar in the batter, but still found them a bit too sweet. No need to sift. In a nutshell, we halve the cake recipe to yield about 12 cupcakes… Use canned pumpkin puree as a filling to decrease the sugar load. Falls best cupcake! https://www.tasteofhome.com/collection/filled-cupcake-recipes Cupcakes. Place cream cheese, ⅓ cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. You're welcome Jana! Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 1 cup of homemade would work just fine. Let cool completely before frosting. This pumpkin cream filling recipe originated in 2010 when my other half and I married in the autumn several years ago. Remove from heat; cool to room temperature. https://www.rachaelraymag.com/recipe/cheesecake-filled-pumpkin-cupcakes The cupcakes are just as moist. Bake for 18-22 minutes or until a toothpick comes out clean. These Caramel Pumpkin Spice Cupcakes with Cream Cheese Frosting and Filling could possibly be the ultimate fall treat! Batter: Fresh pumpkin or pumpkin … Add the pumpkin mixture to the dry ingredients and mix on low until smooth. I have a soft spot for pumpkin … It’s just sad. Pumpkin pie spices: Ginger powder - 1 tsp. :/ --Rachel. 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. These Pumpkin Cupcakes are light, moist, and full of warm spices and fall flavor! Cinnamon powder - 1 tsp. Prepare pumpkin filling ahead of time and store it in the fridge for up to 1 week. If you're any kind of a Seasoned Baker or Cook....You use common sense. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. It … Increase speed to medium and mix for two minutes until ingredients are thoroughly combined. With 100 calories per cupcake, you don’t have to feel too guilty about reaching for a second one. Have made these ever since I saw the recipe in Country Women years ago. Gradually … For 4 giant cupcakes, about 9 cm in height. 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 post for Chocolate Pumpkin Cupcakes appeared first on Sunday Supper Movement.. If you continue to use this site we will assume that you are happy with it. How do I go about storing these for about 1 week? Beat the butter, salt, and vanilla until creamy. They are delicious and very moist. do not add the other ingredients listed on the box. Pumpkin Cream Cheese Filling In a mixing bowl add in thawed cream cheese and canned pumpkin. Mini Cupcakes: For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature. This recipe makes 24 cupcakes–the softest, spongiest, most moist little bits of sweet heaven you’ve put in your mouth this week. These are my beloved moist pumpkin cupcakes filled with a bourbon pecan pie filling … This is a gem of a recipe. Soft, warm and totally soothing right from the oven, you can make these in just a few minutes. Let these Pecan Pie Pumpkin Cupcakes kick off the holiday season! Instructions. 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. Preheat oven to 350 degrees F. Line a muffin tin with paper liners. Cupcakes can't really hold out any other way. The cupcakes are super moist, soft and fluffy and full of that perfect pumpkin spice flavour! *adapted from my Pumpkin Cake recipe Best Ever Pumpkin Cupcakes These Pumpkin Cupcakes are truly the BEST ever! Carefully remove tops and set aside. These are easy and so tastey .The creme is not to sweet, just right. Filled with salted caramel and a whipped cream cheese filling, these cupcakes are beyond amazing. ; In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. Beat the two until light and fluffy. Fun and delicious! FOR THE CUPCAKES:1½ cups granulated white sugarOne (15-ounce) can pure pumpkin puree (NOT pumpkin pie filling… Enjoy pumpkin cupcakes all year! Have used different fillings, added different spices, as previous reviewers have. I first made these pumpkin spice cupcakes in 2011 for an office Halloween party. Combine flour, baking soda, salt, baking powder and cinnamon in a small bowl. Spoon or pipe filling into cupcakes. Unfrosted cupcakes can be frozen up to 2 months. Get my foolproof recipe here. It also means there’s plenty of pumpkin cupcake and cider donuts to go around. 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. Share them with someone you love or eat the whole pan by yourself–it doesn’t matter to me. This Spiced Pumpkin Cupcake Recipe with Cream Cheese Frosting is easy to make and tastes incredibly delicious. They’re a craveworthy treat for casual potlucks, fall birthdays, or anytime snacking. Thanks for a great recipe! Fill each line three quarters full. Add about a tablespoon of batter to the bottom of the muffin tin. https://www.tasteofhome.com/recipes/cream-filled-pumpkin-cupcakes Pumpkin Cupcakes. (see photos above for reference). You can warm them in the oven when another craving (or last minute potluck) leaves you hanging. … Bake 18-22 minutes or I promised you Chocolate Pumpkin Cupcakes this week and here they are. 3. Instructions. Pumpkin: Be sure to use pure pumpkin puree, not pumpkin pie filling. Here's a charming use for pumpkin. Fill paper-lined muffin cups two-thirds full. In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. Like these pumpkin spice cupcakes, for example. This is my best guess! 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. Sometimes winners have to cheat. I use cookies to ensure that we give you the best experience on our website. The little sucker breaks and you’re left with a cream cheese filled mess you try to cover with powdered sugar. Please do not attempt to throw in a different cupcake … Line 2 muffin pans with muffin liners.set aside. https://damndelicious.net/2013/11/06/pumpkin-cheesecake-cupcakes ... Bake: Spoon the batter into the cupcake liners, filling them pretty close to the tops - about 3/4 full. Sprinkle over each muffin. … But they were excellent with Cool Whip frosting from the freezer. Add the pumpkin mixture to the dry ingredients and mix on low until smooth. Pipe cream cheese frosting over cooled chocolate ganache covered cupcakes and sprinkle cupcakes with chopped pecans. 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