Pumpkin Cupcakes

Submitted by Calee

"Pumpkin cupcakes with cream cheese icing"

 

• Ready In: 37mins
• Ingredients: 15
• Serves: 12

ingredients

• 2 cups flour
• 1 cup white sugar
• 1 1⁄2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1⁄2 teaspoons pumpkin pie spice
• 1⁄2 teaspoon salt
• 2 eggs
• 1 cup pumpkin puree
• 1⁄2 cup buttermilk
• 1⁄4 cup vegetable oil

• Icing

• 250 g cream cheese, softened
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1 cup icing sugar
• orange sprinkles (optional)

directions

1. In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side.
2. In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.
3. Pour over dry ingredients stir until just moistened.
4. Spoon into large paper-lined muffins cups or spray with Pam. Filling to top.
5. Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean.
6. Let cool on rack.

7. Icing:

8. In bowl, beat cream cheese, butter and vanilla, beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles or a butterscotch chip on top.
9. Varitation to this is to add a handful of butterscotch baking chips into the mix just before baking.

Reviews

[Barbell Bunny]

Absolutely AMAZING! I bought a can of pumpkin when it finally came in stock, and have been waiting for a worthy recipe to use it on. I opted to make pumpkin muffins, so I didn't use the frosting; otherwise, I followed the recipe to the tee. These guys are so moist! I was able to make 12 muffins and 3 mini muffins. I added toasted walnuts to some of the batch, which was a great idea. I plan on making these again this week with the walnuts. Also, I watched mine and ceased baking at 15 minutes, so be sure to keep an eye on yours!

 

[jane49423]

I needed to use up some pumpkin puree that I had prepared and froze last fall. Also needed to use up some buttermilk. Didn't have any pumpkin pie spice, but found a substitute recipe on line. I froze them and have been enjoying them in the morning for breakfast. I didn't frost them, so they are really just like muffins.

 

[raychel4korn]

DELICIOUS! I made this in a bundt pan and cooked it for about 45 mins. and it came out WONDERFULLY. Also added a little bit of Nutella for a little something extra in the frosting and it was beautiful. Thanks for a great recipe!

 

[Maito]

These were excellent. They had the delicate soft crumb of a cupcake, but with the less sweet and easy to get out of the pan part of a muffin. I followed other reviewers and added 2 teaspoons of the pumpkin pie spice. It was mild, but just right for me. We thought these were definitely better without the icing, it overpowered it. I got 13 very well risen muffins out of this recipe.

 

[Jopalis]

As previous reviewer stated...this is more like a muffin than a cupcake. The sweetness is primarily the icing. The texture, firmness... not much sweetness...more like a muffin. I gave it 3 stars as a "muffin" but would give even less as a cupcake.