Pumpkin Pie Cupcakes

Enjoy fall in a cupcake!

My daughter and I often work in the kitchen together and last week we came up with the MOST AWESOME cupcake recipe ever. Indulge in the aroma and let your senses be overwhelmed by the taste of a pumpkin pie in a cute, little cupcake!

Updated recipe September 8, 2012.
A fan told me she added the whole can of pumpkin and loved it! Well, today I took her advice and added the whole 15oz can and also added 1/2 tsp of all spice. These two additions make this recipe even more delicious.

The original recipe had 1/2 -15oz canned pumpkin puree + 2TBS, 1/2 tsp ground cloves, and no all spice. The original recipe makes 24 cupcakes.

Pumpkin Pie Cupcakes
 makes approximately 30 cupcakes
2 cups all purpose flour

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp ground cloves
1/2  tsp all spice

1/2 tsp salt

1 cup butter, softened

1 1/2 cup brown sugar

1/2 cup white sugar

4 eggs

1 tsp baking soda

1 TBS warm water

1 tsp vanilla extract

1-15oz can 100% pure pumpkin

Directions
1. Preheat oven to 350 degrees F.

2. Whisk together flour, spices, and salt.

3. In separate bowl cream together butter and sugars. Mix in eggs and vanilla. Stir together soda and 1TBS warm water in a small bowl then add to the sugar mixture. Stir in flour mixture and blend well. Then add canned pumpkin and mix well. Pour batter into cupcake holders with an ice cream scoop. Using an ice cream scoop is an excellent measurement for cupcake batter. If you do not have an ice cream scoop fill cupcake holders about 3/4 of the way full of batter.

4. Cook for about 20-25 minutes or until a tester comes out clean. Cooking times vary from gas to electric ovens. Cool cupcakes on wire rack before icing.

 

Cream Cheese Icing
(if you want a star tip icing for each cupcake double the icing recipe) 
1- 8 oz package of cream cheese (at room temp.)

2 ½ cups of powder sugar sifted

1 tsp vanilla extract
½ stick of butter (at room temp.)

1. Combine cream cheese, butter, and vanilla in a mixing bowl and mix until combined. The icing will be thinner if you use 1/3 less fat cream cheese but once you add the sugar to the mixture it will become thicker. Then slowly shift the powdered sugar and continue mixing for about five minutes or until thick and fluffy.

2. Set mixture in the fridge for about an hour to allow the icing to set.

If you enjoy a light topping try my Spice Whipped Topping for your Pumpkin Pie Cupcakes, click here for the recipe!