In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder… They are very moist. https://damndelicious.net/2013/11/06/pumpkin-cheesecake-cupcakes Pumpkin pie spices: The cupcake batter is spiced with cinnamon, allspice, and nutmeg. FOR THE CUPCAKES:1½ cups granulated white sugarOne (15-ounce) can pure pumpkin puree (NOT pumpkin pie filling… Cinnamon powder - 1 tsp. Being the frugal wench I am, I decided I was going to make our pumpkin wedding cake with pumpkin cream filling … Replace a homemade pumpkin syrup with a store-bought pumpkin spice syrup. Gradually beat into pumpkin mixture until well blended. Fill paper-lined muffin cups two-thirds full. Top them with a thick swirl of brown butter cream cheese frosting for the most perfect pumpkin dessert! Found this pumpkin cupcake recipe yesterday and yummy yummy! All the flavors are balanced so nicely. I have made these cupcakes several times over the years. Because I struggle enough to remember where I left my car keys or if I unplugged the iron before I left the house. In a separate mixing bowl add vanilla pudding mix, 1 tsp pumpkin spice seasoning, and 1 tsp cinnamon. 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. Nutmeg powder - 1 tsp. Pumpkin Cupcakes. Slowly add the powdered sugar and heavy whipping cream until everything is mixed in. 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. I prefer Libby’s brand. Set aside. These show-stopping, gourmet brown butter-pumpkin cupcakes with bourbon caramel frosting and filling will become your new go-to fall dessert. In a large bowl mix the eggs, oil, pumpkin, and sugar. Cover with batter, about ¾ of the way up the muffin tin. The only pumpkin cupcakes recipe you will need! These are excellent! Beat on medium speed until the eggs and oil are well incorporated and the … The holidays have officially started at our house. Combine Flour, Baking soda, Salt, Baking powder and Cinnamon in a small bowl. Add the pumpkin mixture to the dry ingredients and mix on low until smooth. It … They are very moist, due to the pumpkin, and are flavored with pumpkin pie spice. Next time I May add a little flavor to the creme for a bit of a tweak. I used a little less sugar in the batter, but still found them a bit too sweet. (see photos above for reference). This pumpkin cream filling recipe originated in 2010 when my other half and I married in the autumn several years ago. Fill each cupcake liner 1/3 full with batter. *adapted from my Pumpkin Cake recipe Best Ever Pumpkin Cupcakes These Pumpkin Cupcakes are truly the BEST ever! Well, maybe not but you can just keep your personal stories to yourself. Why try to make a pumpkin roll when these pumpkin cupcakes with cream cheese filling take away all of the headache? About these pumpkin cupcakes: These pumpkin cupcakes are a perfect fall treat. They wouldn’t be pumpkin, but they’d still be good. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed. Here's a charming use for pumpkin. Then in another bowl mix the flour, pumpkin pie spice, salt, and baking soda. Thanks for a great recipe! 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. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until … Add 1 heaping tablespoon of chocolate hazlenut spread into the center of … Pumpkin Cupcakes. Allspice powder - 0.5 tsp. Share them with someone you love or eat the whole pan by yourself–it doesn’t matter to me. In a small bowl beat the cream cheese and powdered sugar. Set aside. Preheat oven to 350 degrees F. Line a muffin tin with paper liners. So go make yourself a big batch. Mix until smooth. Bake for 18-22 minutes or until a toothpick comes out clean. Carefully remove tops and set aside. Further, almond flour adds nutrient-density to your baked goods. Like these pumpkin spice cupcakes, for example. ... Bake: Spoon the batter into the cupcake liners, filling them pretty close to the tops - about 3/4 full. Using a had mixer whip together until there are no large lumps. Preheat the oven to 350 F. Grease 12 cup cupcake pan. Beat the butter, salt, and vanilla until creamy. In a medium bowl, whisk the brown sugar and eggs together … Decorate the top of cupcakes with pumpkin seeds instead of making candied pumpkin cubes if you are short on time. Because this homemade pumpkin cupcake recipe is based off of my pumpkin cake, you’ll notice the ingredients are almost exactly the same. This Spiced Pumpkin Cupcake Recipe with Cream Cheese Frosting is easy to make and tastes incredibly delicious. Cupcakes can't really hold out any other way. My family loved them. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. It also means there’s plenty of pumpkin cupcake and cider donuts to go around. These Pumpkin Cupcakes are light, moist, and full of warm spices and fall flavor! —Ali Johnson, Petersburg, Pennsylvania, Cream-Filled Pumpkin Cupcakes Recipe photo by Taste of Home. In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda. Have made these ever since I saw the recipe in Country Women years ago. After melting, let it cool to about room temperature before adding it to the batter. Crystal . Line muffin pans with muffin papers, you'll end up with about 18 cupcakes. These are easy and so tastey .The creme is not to sweet, just right. Cupcakes. In a large bowl, beat Sugar, Oil, Pumpkin and Eggs until well blended. I don’t need any more to think about. It’s just sad. We Love pumpkin . Luscious moist pumpkin cupcakes stuffed with pecan pie filling and topped with cream cheese frosting. If you have premixed pumpkin pie spice, you can replace these spices with 1/2 teaspoon of pumpkin … Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Mix until smooth. 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. For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and … 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. Let these Pecan Pie Pumpkin Cupcakes kick off the holiday season! 5 from 3 votes. These will definitely go into my make again file! Preheat the oven to 350 degrees. Increase speed to medium and mix for two minutes until ingredients are thoroughly combined. I first made these pumpkin spice cupcakes in 2011 for an office Halloween party. 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. With 100 calories per cupcake, you don’t have to feel too guilty about reaching for a second one. Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 1 cup of homemade would work just fine. I found the flavor better with canned. To make this recipe, we start by making the pumpkin cupcakes. They freeze well. Top them with a thick swirl of Brown Butter Cream Cheese Frosting for the most perfect pumpkin dessert. Use canned pumpkin puree as a filling to decrease the sugar load. Distribute the batter into the cupcake liners, filling each one halfway. 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. I cored and filled with a homemade vanilla pudding, then topped with buttercream; both regular and pumpkin-shaped!. Beat the two until light and fluffy. All the same flavors, and none of that pumpkin roll headache. The chocolate comes in, in the form of cocoa added to half of the pumpkin cupcake batter. Please do not attempt to throw in a different cupcake … They freeze well too so it’s fine to cool them and drop them in to a ziplock bag for storing. Gradually … In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. :/ --Rachel. No need to sift. These delicious cupcakes are a nice alternative to traditional pumpkin spice muffins and have a much sweeter, lighter pumpkin flavor. My post for Chocolate Pumpkin Cupcakes appeared first on Sunday Supper Movement.. These Pumpkin Cupcakes are light, moist, and full of warm spices and fall flavor! Ingredients. They are made with a yellow cake mix and have a nice fluffy texture. Combine flour, baking soda, salt, baking powder and pumpkin pie spice; gradually beat into pumpkin mixture until well blended. 13. Pumpkin Cupcakes with Maple Frosting. 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. @Rachel Ballard, AAAAMEN! Reply. 3. I use cookies to ensure that we give you the best experience on our website. Somewhere between the cornstarch, the milk and the shortening something went awry. Add about a tablespoon of batter to the bottom of the muffin tin. 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. https://www.tasteofhome.com/recipes/cream-filled-pumpkin-cupcakes Nutmeg powder - 1 tsp. Fill the center of each cupcake with the pumpkin cream. Bake 12 to 15 minutes until the cupcakes spring back to the touch. Distribute pumpkin cupcake batter evenly among 12 cupcake liners, filling to about 3/4 of the way full. 4. Just make sure to use pure pumpkin and not pumpkin pie filling for these pumpkin cupcakes. Among them were these fabulous Pumpkin Mousse Cupcakes. The base of this recipe is my Perfect Vanilla Cupcakes, with a bit of modifications I made to make the perfect pumpkin cupcake. Instead of all that, take on these pumpkin cupcakes with cream cheese filling. Preheat the oven to 350F degrees. Sprinkle over each muffin. Uber moist, the perfect pumpkin … Scoop about a teaspoon of filling into the center of each muffin cup (or an amount a little larger than a quarter). https://www.tasteofhome.com/collection/filled-cupcake-recipes Other than that go make these cupcakes & enjoy. Fill paper-lined muffin cups two-thirds full. Pumpkin pie spices: Ginger powder - 1 tsp. 4. Allspice powder - 0.5 tsp. The cupcakes are just as moist. Filled with salted caramel and a whipped cream cheese filling, these cupcakes are beyond amazing. Instructions. 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. 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. It’s the ultimate triple threat. Cream cheese frosting and pumpkin cake are a match made in heaven, and compliment each other perfectly. Bake for 18-22 minutes or until a toothpick comes out clean. 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). Print Pin Rate. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving. https://damndelicious.net/2013/11/06/pumpkin-cheesecake-cupcakes I haven't met anyone who doesn't like these - even if they don't care for pumpkin pie or bars. Preheat oven to 350°. Add the pumpkin mixture to the dry ingredients and mix on low until smooth. This is my best guess! To make the presentation cute and seasonal, I decorated the cupcakes with the pumpkin-shaped candies. 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. Line 2 muffin pans with muffin liners.set aside. For 4 giant cupcakes, about 9 cm in height. These are my beloved moist pumpkin cupcakes filled with a bourbon pecan pie filling … Such a great cupcake ! I did find that timing for baking cupcakes takes 25 minutes not 15 minutes. 3. Place cream cheese, ⅓ cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Let me introduce you to Pumpkin Pecan Pie Cupcakes. … So glad you like them! I would make again, but look for a different frosting recipe. For the cupcakes: Preheat the oven to 350°F.Line a cupcake pan with cupcake liners. circle 1 in. 1 standard size box … 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 Bake the pumpkin cupcakes for 27-33 minutes, or until the toothpick comes out clean. do not add the other ingredients listed on the box. This is a gem of a recipe. Prepare pumpkin filling ahead of time and store it in the fridge for up to 1 week. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, … Bake 18-20 minutes or until a toothpick inserted in center comes out clean. For filling, combine cornstarch and milk in a small saucepan until smooth. 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. A couple of days--maybe up to three in an air tight container in the fridge might work but not a week. Good luck! Bake 12 to 15 minutes until the cupcakes spring back to the touch. https://www.rachaelraymag.com/recipe/cheesecake-filled-pumpkin-cupcakes In a nutshell, we halve the cake recipe to yield about 12 cupcakes… 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. --Rachel. Next time I would cut it down to 1 2/3 cup sugar. The cupcakes were excellent, but I could not figure out how to get the frosting to come together. Bake that thing even one minute longer than you should and it will give you fits when you try to roll it. 5. Pumpkin Cupcakes. Fun and delicious! Fill paper-lined muffin cups two-thirds full. https://www.allrecipes.com/recipe/153245/pumpkin-spice-cupcakes Pumpkin cupcakes: Preheat the oven 350 degrees. ONLY the mix & pumpkin puree. Pumpkin pie spices: Ginger powder - 1 tsp. Using a sharp knife, cut a 1-in. 6. Fill each line three quarters full. They get a generous piping of spiced cream cheese frosting after baking. In a separate bowl, combine the pumpkin, eggs, oil, chai tea concentrate, and vanilla. Let cool completely before frosting. And if that wasn’t enough, these pumpkin cupcakes are topped with more cream cheese frosting and drizzled with caramel. This pumpkin cream filling recipe originated in 2010 when my other half and I married in the autumn several years ago. The little sucker breaks and you’re left with a cream cheese filled mess you try to cover with powdered sugar. If you don't have some of this spices you can mix cinnamon and ginger, and it'll be amazing too. If you're any kind of a Seasoned Baker or Cook....You use common sense. In a separate bowl, combine the pumpkin, eggs, oil, chai tea concentrate, and vanilla. In this house, pumpkin cupcakes > pumpkin pie every day of the year. Bake at 350° 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! Make smart use of extra pumpkin pie filling by baking these autumn-spiced, pint-sized cupcakes. My pumpkin spice cupcakes are chock full of real pumpkin, cinnamon, ginger, allspice, cloves and nutmeg! DIRECTIONS. Have used different fillings, added different spices, as previous reviewers have. There you have it! Line cupcake pan with paper liners. deep in the top of each cupcake. Add vanilla, salt, powdered sugar, cinnamon and nutmeg and whip until smooth and fluffy. I accidentally whipped the cream cheese, so I had some batter left over. Sprinkle over each muffin. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. I have a soft spot for pumpkin … Bake 18-22 minutes or Make the Frosting: With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. If you’ve ever tried to make a pumpkin roll, you know how frustrating they can be. Posted on Last updated: November 16, 2020 By: Author Rachel Ballard. 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. You can warm them in the oven when another craving (or last minute potluck) leaves you hanging. Real, whole foods belong in your kitchen and in your body. Replace tops. The next thing you know your face is flaming red, your sweating and telling yourself there’s a reason why you don’t cook. Now it’s time to talk about the cinnamon cream cheese frosting. I promised you Chocolate Pumpkin Cupcakes this week and here they are. 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. I never made creme filled anything because I thought they'd be to difficult. Get my foolproof recipe here. 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 5. Batter: Fresh pumpkin or pumpkin … Pumpkin Cream Cheese Filling In a mixing bowl add in thawed cream cheese and canned pumpkin. Best Ever Pumpkin Cupcakes - welcome to pumpkin season! They are delicious and very moist. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes. Preheat oven to 350°. 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. In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. But thank goodness for better options. A delicious blend of pumpkin, caramel and cream cheese, these pumpkin cupcakes are a perfect fall dessert. In a large bowl mix together the flour, sugar, spices and baking soda and stir until well combined. The cupcakes are super moist, soft and fluffy and full of that perfect pumpkin spice flavour! The cake comes out very moist and you shave calories off without the oil & eggs. I used 1 tsp of pumpkin pie spice and 1/4 tsp of cinnamon in the batter. 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. If you don't have some of this spices you can mix cinnamon and ginger, and it'll be amazing too. Pumpkin rolls are like time bombs (go look at mine–it has a crack in it). Not any more. Pumpkin Cupcakes With Caramel Cream Cheese Frosting. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. My best suggestion would be to freeze them Joyce. Unfrosted cupcakes can be frozen up to 2 months. 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. These … Try our pumpkin spice cupcakes, easy pumpkin cupcakes, healthy pumpkin cupcakes and other cupcake recipes. These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. Combine flour, baking soda, salt, baking powder and cinnamon in a small bowl. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended. Clove powder - 0.5 tsp. If you continue to use this site we will assume that you are happy with it. 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. Slowly add the dry ingredients to the wet and mix until just combined. Preheat oven to 350 degrees. 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.. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. This is a family blog people. Mini Cupcakes: For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature. For 4 giant cupcakes, about 9 cm in height. In a large mixing bowl, with an electric mixer, whip together cream cheese and butter until fluffy. These were a hit with my family. 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. Bring to a boil, stirring constantly. If desired, add a clove "pumpkin stem" to the tops. Remove from heat; cool to room temperature. Pumpkin pie filling is filled with a bunch of other ingredients which we don’t need in these cupcakes. They are so easy to make and rise beautifully every time. https://www.justapinch.com/.../cake/pumpkin-spice-filled-cupcakes.html How do I go about storing these for about 1 week? ~Jamie. Absolutely delicious! Soft, warm and totally soothing right from the oven, you can make these in just a few minutes. Distribute the batter into the cupcake liners, filling each one halfway. This recipe makes 24 cupcakes–the softest, spongiest, most moist little bits of sweet heaven you’ve put in your mouth this week. I put bailey's irish cream cheese frosting on them! Pumpkin: Be sure to use pure pumpkin puree, not pumpkin pie filling. Sometimes winners have to cheat. A pumpkin cupcake with cream cheese filling is the exact same flavor without all that struggle. Topped with cream cheese frosting and served cold, they are a wonderful fall treat! Batter: Fresh pumpkin or pumpkin puree - 160 gr. They’re a craveworthy treat for casual potlucks, fall birthdays, or anytime snacking. I’ve upped the bar this year. ; In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. Had no problems with original filling. Instructions. Set aside. Cool 10 minutes before removing from pans to wire racks to cool completely. Whole family loves them. Ingredients. Enjoy pumpkin cupcakes all year! Just when you think you have it, boom. Blend cake mix, water, pumpkin puree and eggs in a large bowl at low speed until moistened. For the Cupcakes: Your butter for the batter will be melted. Falls best cupcake! Pipe cream cheese frosting over cooled chocolate ganache covered cupcakes and sprinkle cupcakes with chopped pecans. Cinnamon powder - 1 tsp. Spoon or pipe filling into cupcakes. Clove powder - 0.5 tsp. Beat in vanilla if desired. … But they were excellent with Cool Whip frosting from the freezer. Taste of Home is America's #1 cooking magazine. A good healthy alternative for the cupcake portion is a box of spice cake mix + can of pumpkin PUREE (NOT pie filling). Let these Pecan pie pumpkin cupcakes are a perfect fall dessert cm in height become new. Pretty close to the creme for a Halloween party assume that you are short on time if,. Keys or if I unplugged the iron before I left the house mix and a. If they do n't have some of this spices you can just your... Any kind of a Seasoned Baker or Cook.... you use common sense 100 calories per cupcake you. Plenty of pumpkin cupcake batter is spiced with cinnamon, ginger, and 1 tsp 's # 1 cooking.! 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