ground cinnamon Pinch Great recipe. I already mentioned the strawberry version which I’m sure you’ll love. 6. Soy Free – NO Tofu! baking soda ½ Compared to cake, cupcakes cook faster and are easier to decorate, transport, and serve. The base of these muffins is an extra moist pumpkin muffin that uses an entire can of pumpkin puree. Unroll the cake and spread on top leaving ¼ inch edge so that the filling won’t spill out as you roll it up. This dessert is everything I love about fall. Skip the glaze and serve with whipped cream. Preheat oven to 350°. Pumpkin Cupcakes With Cream Cheese Frosting. In a nutshell, we halve the cake recipe to yield about 12 cupcakes. Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting. Cupcakes: Sift the first 5 (dry) ingredients into a bowl and set aside. The added vanilla made the cupcakes almost too sweet, and I love sweet but next time I won't add any, there is already some vanilla in the frosting, that is probably enough. I only used 3 cups of confectioners sugar but probably could have gotten away with 2 cups and I only used 1 tsp Cinnamon in the frosting because I didn't want the cinnamon to over power it. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Add milk a teaspoon at a time until the frosting is perfectly spreadable. See More Cupcake Recipes --> Beverages. Enjoy an autumn-inspired dish any time of the year with our Pumpkin Cream Cupcakes. The neutral flavor makes it easy to enhance with sweeteners and spices. BETTER and way easier than pumpkin pie! Strawberry Avocado Smoothies. Spread the frosting onto the cake, then dig in! If you really want to go wild, try my brown butter cream cheese frosting, cinnamon cream cheese frosting, or pumpkin spice cream cheese frosting! One 15-ounce can pure pumpkin puree Add pumpkin. Chocolate Covered Strawberry Cupcakes. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg and salt. Instructions. https://www.rachaelraymag.com/recipe/pumpkin-cream-cheese-cupcakes I’ve also added cinnamon to make a cinnamon cream cheese frosting for pumpkin cupcakes. That’s a true friend, is it not?! Try with Craisins in the batter with the candied pecans on top! These amazing pumpkin cupcakes are a perfect fall treat! Transfer the batter to your cupcake pan and bake until cooked through. There’s definitely a few differences! The cake batter comes together quickly, and the moisture in the pumpkin keeps the crumb nice and soft. This is about 3 full Tablespoons of batter per cupcake. Pumpkin Pie Cupcakes. Also, this recipe made 2 dozen cupcakes plus a small bundt cake, you could easily get 3 dozen cupcakes from this recipe. The possibilities are endless! Line a 12 count muffin pan with cupcake liners and set aside. This pumpkin frosting is a great choice for any Fall cake or cupcake! Deselect All. Some did say they liked it better than Starbucks pumpkin loaf. For the Cupcakes: 1⅓ Frost the entire cake with cream cheese frosting instead of a drizzle of glaze. A super soft pumpkin spiced sheet cake topped with a delicious creamy topping. Mix. Copyright 2021 Sallys Baking Addiction • Website managed by, Brownie Cupcakes with Pumpkin Cream Cheese Frosting. Cut the bar into any size you like – depending on how many you are feeding. Line a 12-cup muffin pan with baking liners, or lightly grease with cooking spray; set aside. Also, always use cream cheese at room temperature. This is a traditional homemade butter cream frosting that your friends and family will rave about. Simple, yet oh so perfect. Super light and moist Pumpkin Cupcakes topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Scrape down sides of the bowl. Drizzle with caramel sauce and walnuts. Cream cheese is made from a mixture of cream and milk, and eaten fresh. No Butter Cream Cheese Frosting Recipe, red velvet cupcakes Ingredients and substitutes . Prep Time 15 mins. Would make again, Your email address will not be published. 1 1/2 teaspoons baking powder. Cakes, cupcakes, breads, cookies, pies… eating it straight out of … There’s nothing that brings the Fall spirit quite like pumpkin recipes.. This Pumpkin Cream Cheese Dump Cake is the best way to serve pumpkin pie to a crowd! Cream cheese frosting is a pumpkin cupcake’s BFF. Allow the cupcakes to cool completely before frosting. cup I used an Ateco 808 large round piping tip for these pictured cupcakes. In a large bowl, beat Sugar, Oil, Pumpkin and Eggs until well blended. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. This site uses Akismet to reduce spam. To make the pumpkin cupcakes: Preheat oven to 350°F (177°C). Set aside. You can find my recipe for cream cheese frosting here. There is no butter in this recipe so cream cheese fat is all the stability you get in this recipe. In a medium bowl, combine the flour, baking powder, baking soda, … SO … Make a chocolate chip pumpkin bundt cake. Rather, it lets the pumpkin cupcakes shine. The smart cooking sidekick that learns what you like and customizes the experience to your personal tastes, nutritional needs, skill level, and more. DIRECTIONS. Scrape down the sides of the bowl. Beat in eggs, vegetable oil and vanilla extract. Add in 1 1/2 cups chocolate chips and frost with chocolate frosting. Follow us for more great Frosting Recipes! Oil Free. Spoon batter into 24 paper-lined muffin pan cups. Review this recipe Add Photo. Thanks for sharing Sally! I like to use a round tip for piping, like Ateco 808 large round because it resembles a big puffy cloud on top! It's all the glamour and deliciousness of pie with none of the fuss! 1 3/4 cups cake flour. Pumpkin Bread Recipes ... 6 of 7 Cream Cheese Cupcakes. Spreading frosting over bars. Ingredients 1 cup sugar 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 heaping tablespoon pumpkin pie spice 3 eggs 1 cup canned or fresh pumpkin They’re a must-try during the fall season! vegetable oil 2 You might also enjoy my pumpkin bread recipe. This is my favorite recipe for super moist and easy pumpkin spice cupcakes topped with delicious cream cheese frosting. Pumpkin Cream Cheese Cakes: Mix together 8 ounces of softened cream cheese with 1/4 cup sugar, 1 egg and 1/2 teaspoon vanilla extract. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. For the cupcakes; In a large mixing bowl beat together the oil with eggs, sugar, pumpkin puree and vanilla until well combined. Best cupcakes ever! Directions. Too stiff? Place paper baking cups into muffin pan. It has a soft, spreadable texture, and mildly acidic flavour that is often flavoured with garlic, herbs or black pepper. Preheat oven to 350°F. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Learn how your comment data is processed. Thank you so much for replying Sally! more about Sally, Copyright 2021 Sallys Baking Addiction • Website managed by SiteCare.com • Website Accessibility Statement • Privacy Policy • Disclosure Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. I used a butter cream pumpkin flavored frosting, as not eveyrone at work likes cream cheese … And have you seen the pumpkin … Rather, it lets the pumpkin cupcakes shine. cup Ingredients 2 ½ cups white sugar ¾ cup butter, softened 3 eggs 1 (15 ounce) can solid-pack pumpkin puree 2 ⅓ cups all-purpose flour 1 tablespoon pumpkin pie spice 1 tablespoon ground cinnamon ¾ teaspoon baking powder ½ teaspoon ground ginger 1 cup buttermilk This recipe makes a big batch which is great for parties, or you can bake it as a whole cake and frost the top… ?No forks required, just grab and eat! Delicious pumpkin pie filling covered in a layer of sweet cream cheese and topped with a crunchy cake mix topping. For Thanksgiving this year, instead of making a pumpkin pie, why not make pumpkin pie cupcakes? A definite hit with my family and another family we shared with. Once the cupcakes are cool, frost with the cream cheese icing. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. In a … PLEASE SEE OUR. Frost cupcakes. Beat cream cheese in medium bowl with mixer until creamy. Below is how I like to make mine, and just use vegan brands of cream cheese and butter (available in many regular grocery stores nowadays) for vegan cream cheese frosting. Cream cheese frosting is not selfish. Double Chocolate Pumpkin Cupcakes. 1/2 teaspoon fine salt. cup Cream Cheese Frosting. Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven. Pumpkin puree adds the characteristic color and contains several beneficial nutrients. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Too thin? Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners. I guarantee it. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Pumpkin Cupcakes With Cream Cheese Frosting. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. LOVE THAT! Add the pumpkin, sour cream, vanilla extract and … That little bit of ginger is genius! Combine Flour, Baking soda, Salt, Baking powder and Cinnamon in … In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Then slice, serve and enjoy! In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). I’m gonna be the hero this Thanksgiving! In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. When I made a batch for my husband to take to work, he said they disappeared in record time. If you are looking for the best pumpkin muffins ever, get yourself ready, because these Pumpkin Cream Cheese Muffins are going to make you fall in love. They’re REALLY dense. The bars are soft, moist and loaded with pumpkin spice flavor. In another bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and vegetable oil. Stir in the powdered sugar, … The flavor of this cream cheese frosting is a great base for adding different flavors or spices. https://bakerbynature.com/pumpkin-cupcakes-with-cream-cheese-frosting Let’s compare these pumpkin cupcakes to the pumpkin cupcake recipe I shared a few years ago. 4 oz salted butter There are thousands of recipes for basic cream cheese frosting out there. Notify me via e-mail if anyone answers my comment. all-purpose flour 1 A tangy cream cheese frosting is a classic pairing with pumpkin cupcakes. These were SOOO good. Taste of Home is America's #1 cooking magazine. Cream cheese frosting is not selfish. granulated sugar ½ Servings 24. Place a dollop of the cream cheese mixture into each muffin cup of batter and swirl with a toothpick. Cool 10 minutes before removing from pans to wire racks to cool completely. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! They are made with love from our mom’s decades old recipe and taste like a bite of the Holidays. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Set oven to 350 degrees F (set oven rack to second-lowest position). Cupcakes: Treat yourself to a fall classic. Prepare 18 muffin tins fitted with paper liners fitted in each tin. Delicious. Bake for 20-15 minutes, or until a toothpick inserted in the center comes out clean. Rather, I kept both on the higher side for plenty of FLAVOR! In a large bowl, cream butter and sugar until light and fluffy. Preheat the oven to 350°F (177°C). This is a wonderful recipe I discovered and changed a bit to suit my taste. Review this recipe. It's very easy to adjust the frosting consistency to your preference. Bake 18 to 21 min. Cream cheese, butter, heavy cream, vanilla, and powdered sugar. Find cute pumpkin decorating toppers here. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended. To make the cheesecake filling, add the cream cheese and sugar to a large mixer bowl and … While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. These super moist pumpkin cupcakes are easy to make, perfectly pumpkin spiced, and finished with tangy cream cheese frosting. Grease and flour one glass 9 x 13 inch pan. How to Make Pumpkin Cupcakes Mix the dry ingredients together in a small bowl. We will definitely cook these again during pumpkin season. Beat together the cream cheese, butter, and powdered sugar until smooth. 4.5 from 2 votes. Cream Cheese Filled Pumpkin Cupcakes - Moist homemade pumpkin cupcakes filled with an easy cream cheese frosting. 4 Ingredients. Fill 24 paper-lined muffin cups three-fourths full. These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version! Simply add all the pumpkin spice cake frosting ingredients into a bowl and beat until smooth and fluffy. In a large mixing bowl, beat eggs and sugar for about 2 minutes, then add the oil and butter, and mix well. Anything that you’d use regular frosting or cream cheese frosting on, can be substituted for pumpkin cream cheese frosting. Instructions. Pumpkin Cheesecake with Sour Cream Topping, Contest-Winning Pumpkin Cheesecake Dessert, KitchenAid’s 2021 Color of the Year Is Here, and It’s Super Sweet, Do Not Sell My Personal Information – CA Residents, 1 package (8 ounces) cream cheese, softened. That swirl of cream cheese frosting on top is your big indulgence. Made 27 cupcakes. These are incredible!! Our Pumpkin Cookies with Cinnamon Cream Cheese Frosting is an old family recipe that only gets better with age (and they taste just like pumpkin pie!) Hi! I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. Here’s what I love most about this duo: cream cheese frosting doesn’t take away from the pumpkin flavor. You can also decorate these cupcakes with festive fall sprinkles or mellowcreme pumpkins! We have now made them several times and they are delicious. In large bowl, whisk together pumpkin, sugar and brown sugar. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. These are the absolute BEST pumpkin bars with cream cheese frosting! The first week of every November is all about Thanksgiving Pies. Preheat oven to 350°F (180°C). This easy pumpkin cake loaded with all the flavors of fall and finished with a fluffy cream cheese frosting will be your go-to pumpkin spice dessert. teaspoon Makes 24 cupcakes. Set aside. Cupcakes: Cooking spray. Prep the oven and baking pan. For the cupcakes. (Or you could use the cream cheese glaze). Indeed, our cupcakes are … Nothing beats homemade frosting. Boozy Strawberry Margarita Twinkies. We use less sugar in the frosting also, and it's still delicious. 1. Roll the pumpkin cake back up without the parchment paper. Instructions. I have frosting left over & may make another batch to give away. I absolutely love this recipe I have baked these cupcakes several times I was just wondering if I could bake this in a bread loaf?? Berries and Cream Angel Food Cupcakes. These cupcakes are such a delicious sweet treat for fall! Plus, luscious pudding and cream cheese are baked right into Pumpkin Cream cupcakes, making them super moist and delicious. These were so good. We’d have a different story with, say, vanilla buttercream because it’s too sweet, too heavy, and too overpowering. In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, cinnamon, baking soda, and salt until combined. 1 1/2 cups of finely milled almond flour, measured and sifted I altered one thing.. only used 2C of powdered sugar in the icing and it was plenty sweet for us. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money. I subbed some of the brown sugar for maple syrup, and some of the oil for apple sauce, and they still turned out amazing! of ground nutmeg Pinch This is a wonderful recipe I discovered and changed a bit to suit my taste. I adapted this recipe from my very favorite pumpkin cake. Allow the cupcakes to cool completely before frosting. ; Mix the dry ingredients. The perfect cupcake for fall! Instructions. Cream cheese frosting is so easy to make! Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Very moist. Pumpkin Spice Cupcakes with Cream Cheese Frosting. Light texture. Pumpkin Cupcakes with Cream Cheese Frosting. Line a muffin tin with cupcake papers (24 cavities) and set aside. Yes, there is a way to eat pumpkin other than pumpkin pie! Spread it over bagels, muffins, or this Healthy Banana Bread.. (See 9 more tips for baking the BEST cupcakes!). Cuisine American. Made with canned pumpkin, you can bake Pumpkin Cream Cupcakes any time you like. never had a complaint! This is a classic cream cheese frosting with cream cheese, butter, powdered sugar, and vanilla. This cream cheese frosting will hold a little shape if you pipe it, though a simple swirl with a knife works too. It also helps to whisk your dry ingredients well first, before combining them with any wet ingredients. My tip: As with most of my cupcake recipes, fill the liners only about 2/3 full. Once the pumpkin cake is fully cooled, you can make the cream cheese frosting. 2. Ashley Vorne Back to Recipe. I make it a goal to make as many pumpkin … I didn't plan on baking today but I received this recipe in my email and wow, the cupcakes are amazing! These moist fluffy pumpkin spice cupcakes are perfect for an autumn day. It's perfect for icing carrot cake, cupcakes, and cookies. Divide the mixture evenly between the 12 prepared cups. In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs. Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. I think I've established a new holiday staple in our home. I will definitely make these again!! These bite-sized desserts are made with all of your usual pie ingredients: pumpkin puree, evaporated milk, sugar, pumpkin … Easy , fast and delicious. Batter will be thick. Next time, I will make half as much frosting. 2 teaspoons pumpkin pie spice. In this special FREE series, I reveal my most powerful SECRETS to great baking. The pie I’m sharing today, on the other, hand, is a pumpkin pie I can really get behind. They take less than 30 minutes to bake and the best part, these pumpkin muffins are under 200 calories! Because this homemade pumpkin cupcake recipe is based off of my pumpkin cake, you’ll notice the ingredients are almost exactly the same. I haven’t tried that myself, but I bet it’d work out okay. Pumpkin Cream Cheese Muffins. Print Recipe Pin Recipe. Course Dessert. Pumpkin cupcakes: Preheat the oven 350 degrees. The cupcakes came out tender and fluffy. I also topped my cupcakes with homemade salted caramel sauce— yum!! Pumpkin Cream Cupcakes. For frosting, in a large bowl, beat cream cheese and butter until fluffy. It’s an easy-to-make, airy, aromatic pumpkin cake crammed with autumn’s ubiquitous flavors: cinnamon, cloves, … These pumpkin cupcakes with cinnamon cream cheese frosting are the only pumpkin cupcake recipe you need. https://www.skinnytaste.com/pumpkin-cupcakes-with-pumpkin-spiced Refrigerate leftovers. Add in the pumpkin, 1/4 cup buttermilk, and vanilla extract In another bowl, combine the flour, pumpkin pie spice, cinnamon, ginger, baking powder, baking soda, and salt. Only fault with this recipe is that it was entirely too much frosting. In a medium bowl, mix wet ingredients together and then stir in the dry ingredients until just mixed. Beat in confectioner's sugar 1/4 cup at a time until thickened. Add eggs, one at a time, beating well after each addition. Can I Make This Recipe as Cupcakes? These Pumpkin Port Cupcakes are decadently topped … baking powder 1 Preheat oven to 350°. They’re super fluffy, perfectly spiced, and absolutely delicious. Yvette Jones 7 of 7 Cream Cheese Cupcakes. cup This is an AMAZING recipe! To Make Cream Cheese Frosting: In a large mixing bowl, stir together the cream cheese, butter and vanilla until combined. canned pumpkin ½ https://www.tasteofhome.com/recipes/cream-filled-pumpkin-cupcakes Once cool enough to … I had a pumpkin cupcake recipe I used before discovering this one, and this recipe blows that last one out of the water! Add the dry … I did nothing different however ,I got 2 and 1/2 dozen cupcakes using a Food Network full size cupcake pan and filling each cup 2/3 full. They are delicious on their own as a cake, or even better topped with the cinnamon cream cheese frosting. Store leftovers in the refrigerator for up to 5 days. I used my stand mixer and followed manufacturer's guidelines on speed and length of time for mixing ingredients at each step of the way. The Best Pumpkin Spice Buttercream Frosting - Sweet, creamy, pumpkin-y, spicy and delicious. Instructions Preheat oven to 375°F. While regular dairy cream cheese contains close to 30% of the RDA for saturated fat in just 2 tbsp, this version has less than half that amount (plus more protein! I don't think I have ever baked a cake without vanilla extract and the batter recipe didn't call for it so I added some. Proceed with the rest of the recipe as directed. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. These individual pumpkin cakes have been a fall standby long before Pumpkin Spice Lattes came on the scene. Ingredients. I received some questions about turning my pumpkin cake into cupcakes, so I figure a completely separate post for pumpkin cupcakes would be helpful. Obviously! When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado. I make this recipe into loaves all the time! salt ½ teaspoon Frost cooled cupcakes however you’d like. Preheat oven to 375°F. Fall in love with the irresistible flavors of pumpkin spice! 1. Fantastic cupcake, frosting has the taste of a cin roll. They’re moist, extra soft, filled with pumpkin spice and topped with the fluffiest, creamiest frosting around. These delicious cupcakes, spiced with cinnamon, ginger and pumpkin spice and topped with cinnamon cream cheese icing, are just right for a crisp autumn day. For tender baked goods like muffins and cakes, the key is to mix gently. Blend in sugar and egg; spoon evenly over batter in muffin cups. I am not usually a fan of pumpkin, so I really just made these for my family....but I love them! The only change we make is leaving out the ginger because we thought it might be too strong in the cupcakes. teaspoon Once it has cooled, prepare the cream cheese filling. These pumpkin pie bars are a delicious cross between a quick bread and a delicate cake, loaded with pumpkin and topped with a delicate cream cheese frosting. Absolutely! or until toothpick inserted into centres of cupcakes comes out clean. Add the dry ingredients to the wet ingredients and stir just until combined. And it is so easy to make. Set aside. 7. Spread the cream cheese frosting (see below) evenly on top of the bars. teaspoon Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. So so perfect in every way! Pumpkin Cupcakes with Cream Cheese Frosting. Cream Cheese - No low-fat - please, use full-fat cream cheese such as Philadelphia or Mascarpone. They didn't rise up much but thats ok, just eat another to make up for it. Moist and tender pumpkin cake in cupcake form is a good idea since they’re already portion-sized for you. Great combination. 2. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Required fields are marked *. dark brown sugar ½ But even then, I cover the thing in whipped cream to give it a little oomph. Paleo. Keto Option. Line a 12-cup muffin pan with cupcake liners. Beat in the confectioners' sugar a little at a time until incorporated. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Add the oil, brown sugar, vanilla extract and eggs to a mixer bowl and mix until smooth. Here’s why I like this Easy Pumpkin Bars Recipe so much: They’re SO easy. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition. These Pumpkin Cookies with Cinnamon Cream Cheese Frosting are cookies from Nancy and my childhood. I will definitely make this recipe again, it is a keeper! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. This Pumpkin Cream Cheese Dump Cake really is my new favorite thing. Grab a cookie, take a seat, and have fun exploring! Pumpkin Cream Cheese Muffins. Tender, light and fluffy pumpkin cupcakes topped with a homemade cinnamon cream cheese frosting. Set aside. Your email address will not be published. I went ahead and tried the loaves and I also baked mini Bundt cakes and they turned out amazing! Cooling Time 1 hr. CUPCAKES STEP ONE Preheat the oven to 350° F. STEP TWO In a bowl, combine the pumpkin, sugar, port, and spices and mix well with a whisk or wooden spoon. Total Time 1 hr 40 mins. Cream cheese frosting is a pumpkin cupcake’s BFF.. Here’s what I love most about this duo: cream cheese frosting doesn’t take away from the pumpkin flavor. The spices and vanilla extract aren’t completely halved. I want to make this but I want to use mini foil pans, do I need to change anything ? 8 oz cream cheese. These are bursting with autumn flavor, but if you want to take it over the top, try adding a little maple syrup to your frosting or a touch of maple extract to the cupcakes. Cook Time 25 mins. (Link to adorable decor is an affiliate link.) The Best Vegan Cream Cheese Recipe. of ground cloves ¾ Instructions. There are some amazing bloggers out there in this world. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. I’m Sally, a cookbook author, photographer, and blogger. So good! EXCELLENT!! Pumpkin cupcakes deserve their own spotlight, right? eggs Julie Evink. cups