Oh how I love pumpkin! I get so excited at the beginning of Fall when that giant bin of pumpkins appears in front of the grocery store! Using pumpkin in your cooking and baking add such a fabulous punch of flavor. And nothing says Fall to me like the combo of pumpkin and cinnamon : ) I crave that combo all summer! This recipe totally satisfies those cravings!
What you'll need:
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 tbsp. cinnamon (I like these with lots of cinnamon, scale back if you are not as big of a fan)
1/4 tsp. nutmeg
1/4 tsp. allspice
1 cup brown sugar, packed
1 cup white sugar
1 cup (2 sticks) butter, melted and cooled
4 eggs, beaten
1 15oz. can of pumpkin (or fresh that's been roasted and pureed)
For the frosting:
1 8oz. package cream cheese, room temp
1/2 cup (1 stick) butter, room temp
1 tsp. pure vanilla extract
2 cups powdered sugar
What you'll do:
Preheat the oven to 350 degrees and line your cupcake pan with cupcake liners.
Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice in a medium bowl.
In a large bowl, whisk together the brown sugar, white sugar, melted butter and eggs. Make sure your butter has cooled so the eggs don't cook when you add them in : )
Gradually add the dry ingredients to the wet, whisking well. Then whisk in the pumpkin.
Fill the cups 3/4 of the way full and bake for 20-25 minutes.
Let cool before you frost.
For the frosting, cream the butter and cream cheese with a hand mixer or in your kitchen aid with the paddle attachment. Add in the vanilla and gradually add the powdered sugar.
Put the frosting in a ziplock bag, snip the tip off with a pair of scissors and pipe on the cupcakes.
PS if you love pumpkin like I do, check out these other fantastic recipes:
Tools I used: