Pipe the frosting onto the cooled cupcakes. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. They disappeared fast when I brought them to the office, and it was hard for me to let them go! Preheat oven to 350°F. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Privacy policy. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside. Ingredients! Step 2 … Easy decoration to add to any cupcakes with pumpkin flavor. Something went wrong. Whisk together the dry ingredients in a small bowl. This Pumpkin Spice Cupcake Recipe is a must bake during chilly fall days, piled high with a soft and light cream cheese frosting.With 22 minutes baking time, you won’t even need a mixer to make these fall Cupcakes! Fluffy and moist pumpkin spice cupcakes topped with tangy cream cheese frosting. One at a time, add the eggs, whisking well between each addition. Thanks so much for posting this recipe, my friends and I really enjoyed it! 06 Mar 2011, Love the recipe. Make for easy desserts, snacks or sweet little treats. I was actually able to split it between two full batches of cupcakes. See more ideas about Pumpkin recipes, Pumpkin spice, Pumpkin dessert. :) I love cupcakes and the cream cheese frosting actually sounds amazing, I like that bit of tangy kick with the sweet pumpkin flavor! Better than store-bought! I believe it originally came from mybakingaddiction.com and I've taken the extreme liberty of adding it here so I can easily find and follow it the next time I need to bake these perfect cupcakes. Preheat the oven to 350 degrees. Chocolate Pumpkin Cupcakes are easy cupcakes, from scratch. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Filled with chocolate, pumpkin and topped with a pumpkin spice frosting this is one of those pumpkin desserts you need … My pumpkin spice cupcakes are chock full of real pumpkin, cinnamon, ginger, allspice, cloves and nutmeg! Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and bicarb; set aside. Easy to make and brilliant results Beat 110g of butter, caster sugar and brown sugar with an electric mixer in a large bowl until light and fluffy. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes. Sift the pumpkin pie spice, cinnamon, salt, baking powder, baking soda, and flour into a separate bowl. Pour the cupcake mixture into the prepared muffin cases. I believe it originally came from mybakingaddiction.com and I've taken the extreme liberty of adding it here so I can easily find and follow Lightly whisk the flour mix into the pumpkin mixture in two batches. Cake flour makes these Pumpkin Spice Cupcakes exceptionally soft, exactly what you want when you bite into a cupcake. You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. The mixture should be noticeably lighter in colour. Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. I used fresh pumpkin puree from my freezer that I had prepared a few months ago and needed to use, but I am sure the tinned pumpkin puree would also work well. 2. Once cupcakes are cool, prepare your frosting. Line a 12-cavity cupcake pan with liners. They disappeared fast when I brought them to the office, and it was hard for me to let them go! Once the cupcakes are cool, ice with the cream cheese icing. Please try again. Oops!  -  Preheat an oven to 190 C / Gas 5. Bake it in a 13x9-inch baking pan and it's ready to travel! Article by Recipes that Crock! Using a boxed spice cake mix and canned pumpkin puree (along with a few other basic ingredients) yields the most perfectly pumpkin and spice flavored cupcakes… YES!!! Pumpkin Pie Cupcakes Recipe ~ Individual portions of traditional pumpkin pie with great combination of texture and yummy pumpkin and spice flavor. Beat together … Pumpkin Spice Cupcakes with Cream Cheese Frosting This is a wonderful recipe I discovered and changed a bit to suit my taste. Then stir the dry mixture into the wet mixture until BAKE. Pumpkin Spice is definitely this season’s must have flavour sensation, but with the addition of real pumpkin, these cupcakes are not only deliciously spicy, they are unbelievably moist and moreish! To Make the Pumpkin Spice Cupcakes: Preheat the oven to 350°F (180°C). You can use a cookie scoop or spoon to portion the cupcake batter evenly amongst the muffin liners. Beat 110g of butter, caster sugar and brown sugar with an electric mixer in a large bowl until light and fluffy. Why make cake when you can make cupcakes! This will make a lot of frosting. I also added wheat bran, wheat germ and mixed fruit (raisins, sultanas etc). Place the pumpkin, salt, buttermilk and sugar in a large bowl and, by hand, use a balloon whisk to mix well. I did make my own cream cheese frosting and added toasted pecans on top ( oh that was heavenly ), but you can make these cupcakes even quicker if you have a favorite brand of ready-made cream cheese frosting. Pumpkin spice cupcakes with creamy pumpkin frosting. Beat for about two minutes on medium speed until well combined. Whisk the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, cloves, and salt together in a large bowl. Be warned: once you have given these to friends, family or coworkers, you will be inundated with endless requests to make more! In a large bowl, toss … Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Whisk together baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and flour in a small bowl. Line muffin tin with paper liners or spray with non-stick cooking spray. These were absolutely delicious! Shopping List For the cupcakes – 200g unsalted butter 225g self raising flour 50g plain flour 4 eggs 200g light brown sugar 2 tsp pumpkin spice 1 tsp instant coffee mixed with 50ml boiling water For the spiced buttercream – 250g Grease 24 muffin cups, or line with paper muffin cases. Which means that pumpkin spice latte is now a diet staple, so obviously I had to make pumpkin spice latte cupcakes I loveeeee fall, like seriously love it deeeply and madly with all my heart, the temperatures are lovely (yei for not melting!! Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners. Pumpkin cupcakes with spiced cream cheese icing recipe Posted by Megan Murray Published 2 months ago Add this article to your list of favourites Share Tweet Let one of … I also added wheat bran, wheat germ and mixed fruit (raisins, sultanas etc) Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Stir in the flour mixture, mixing until just incorporated. Copyright © Cookpad Inc. All Rights Reserved. Better than store-bought! Great recipe for Pumpkin Spice Cupcakes. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy. I put the addition of maple syrup in the frosting myself, to give it a more seasonal flavor. Preheat oven to 350 degrees. Homemade Pumpkin Spice Latte — How to make the best pumpkin spice latte at home with pumpkin puree, coffee, milk, and fall spices. Oct 15, 2016 - Explore MICHAEL SHAPIRO's board "Pumpkin spice cupcakes", followed by 2485 people on Pinterest. I’m sure they taste just as extraordinary as they look! Add in vanilla and mix until incorporated. I used fresh pumpkin puree from my freezer that I had prepared a few months ago and needed to use, but I am sure the tinned pumpkin puree would also work well. If you have a question about this recipe, ask it here to get a reply from the cookpad community. In a medium bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Grab a small bowl and stir together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice until they are fully combined. Grease 2 ½-inch muffin-pan cups, or line with paper liners. For more cupcake recipes , check out our Double Chocolate Sour Cream Cupcakes and our Easy Apple Pie Cupcakes Recipe . Line a cupcake tin with parchment paper liners. ALL RIGHTS RESERVED ©2021 Allrecipes.com, Inc. Preheat an oven to 190 C / Gas 5. Slowly beat the dry ingredients into the pumpkin mixture. If you like anything pumpkin spice, you’re going to love this easy cupcakes recipe. These pumpkin cupcakes with a cinnamon-cream cheese icing are a lovely treat in the run up to Halloween. They turned out light and fluffy and the icing was addictive! … Add in the butter and continue beating for another 2-3 minutes. YES!!! This easy cupcake is full of pumpkin spice … <3 I look forward to more foodie posts! Grease 24 muffin cups, or line with paper muffin liners. My new favourite autumn cupcake recipe and a must try for all pumpkin lovers! They’re loaded with pumpkin, pumpkin pie spice and topped off with a pumpkin spice buttercream frosting! 23 Oct 2010. The email addresses you've entered will not be stored and will only be used to send this email. This recipe makes 14 cupcakes, so you will have a couple cupcakes to bake in a 2nd batch. 22 Dec 2009, Used different ingredients. Share a picture of your creation! Beat in the icing sugar a little at a time until incorporated. Thanks so much for posting this recipe, my friends and I really enjoyed it! Three. They’ve got a rich pumpkin flavour with a spicy kick, but the cream cheese frosting is light and fluffy and oh so creamy. NEVER MISS A POST! Pumpkin Spice Cupcakes By Makinze Gore Jul 26, 2019 Parker Feierbach If you are looking for a perfect pumpkin cupcake, look no further. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. I definitely cannot take credit for this amazing recipe. I cored and filled with a homemade vanilla pudding, then topped with buttercream; both regular and pumpkin-shaped! Pumpkin spice cupcakes are the perfect fall dessert! -  Why you'll love this recipe Just. They turned out light and fluffy and the icing was addictive! Then add the dry ingredients to the batter in thirds, while gently folding the flour mixture each time. Turn off the mixer and check the frosting for taste and texture. Heat oven to 180C/160C fan/gas 4. Mix together flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg on piece of waxed paper. How to make pumpkin spice cupcakes MIX. Bake at 350 degrees Fahrenheit for about 25 minutes. You can also make your own with this recipe. Stir in the milk and pumpkin puree after the last egg. Cool in the tins for 5 minutes before removing to cool completely on a wire rack. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and bicarb; set aside. Line a 12-hole muffin tray with paper cases. In a large bowl, using a hand mixer, beat together the egg, maple syrup, … In a separate large bowl, mix together the pumpkin, sugars, oil and eggs. Preheat oven to 350°F. Grease 24 muffin cups, or line with paper muffin cases. Whisk oil, both sugars, and pumpkin until smooth in a large bowl. •120g margarine or butter •120g self-raising flour •1/2 teaspoon baking powder •1 tablespoon espresso powder Beat together, then add the grated pumpkin, sultanas and orange zest. . In a large mixing bowl, add flour, pumpkin pie spice, cinnamon, salt, baking powder, and baking soda and whisk until combined. Did you make this recipe? Seriously, with just three ingredients you can put this easy pumpkin spice cake together in no time! These were absolutely delicious! I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special.  -  Your oven should be preheated at this time. Used different ingredients. Sift together the flour, baking powder, bicarbonate of soda and the spices. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, pumpkin pie spice, sour cream, pumpkin, oil, eggs, and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed for about 5 minutes. While the cupcakes are cooling, make the icing by beating the cream cheese and 50g butter with an electric mixer in a bowl until smooth. Line a cupcake pan with cupcake liners. I definitely cannot take credit for this amazing recipe. These Pumpkin Spice Latte Cupcakes are perfect for Fall and Thanksgiving! Line 2 muffin tins with cupcake liners and fill about 18 of them issuing a large scoop. New favourite autumn cupcake recipe and a must try for all pumpkin lovers buttercream!... 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