Best 4 Autumn Pumpkin Cupcakes Recipes

AUTUMN PUMPKIN CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, beat sugar, pumpkin, eggs, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, pie spice, salt and baking powder; gradually beat into pumpkin mixture., Fill prepared cups two-thirds full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For sauce, in a small heavy saucepan, combine brown sugar, cream, butter and salt; bring to boil. Reduce heat; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to room temperature., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; drizzle with sauce.

AUTUMN PUMPKIN CUPCAKES

Steps:

• 1. Preheat oven to 350 and line cupcake pans with liners. Makes about 20. Sift together flour, baking powder, baking soda, salt, spice and set aside. In a large mixing bowl, combine eggs, sugar, oil, pumpkin and mix well. Add wet ingredients to dry, mix well, being careful not to over mix. Fill liners ¾ full, bake at 350 for 17-20 minutes. Or until, top springs back when touched. Cool in pans 10 minutes, and then remove to racks to cool completely. When cooled completely, you can frost with whipped cream or cream cheese icing...I personally like to drape them in the cream cheese icing! Then drizzle with caramel sauce. As seen in photo.
• 2. For Frosting: In a large mixing bowl, cream together cream cheese and butter until smooth and creamy, 2-3 minutes. Scraping bowl as necessary, add vanilla, mixing well. Add powdered sugar and beat until very smooth, creamy and fluffy, 2-3 minutes
• 3. For Caramel Sauce: Melt butter in a saucepan over medium heat, add sugar stir until blended, whisk in cream and salt. Bring to a gentle boil and cook 5 minutes, boiling gently and whisking occasionally. Remove from heat and stir in vanilla. Allow to cool then store in a sealed container in refrigerator. I use a squirt bottle (like the type ketchup or BBQ sauce comes in at a restaurant) This can be made a couples days in advance, just pop in microwave to warm just enough to drizzle. Microwave only 15 seconds at a time.
• 4. * For even more flavor, try adding a tsp or so of maple flavor to the frosting! :o)

PUMPKIN CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.
• Combine flour, pumpkin pie spice, baking powder, and baking soda in a medium bowl. Combine milk, maple syrup, and vanilla in another medium bowl; stir gently to combine.
• Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth. Mix in eggs, one at a time, until well blended, scraping down the bowl as necessary. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition. Add pumpkin; mix until smooth and well combined. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a cake tester inserted into the center comes out clean, 17 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
• Meanwhile, combine butter, half-and-half, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until creamy. Add confectioners' sugar, 1 cup at a time, and mix on the lowest setting until frosting reaches a good spreading consistency. Mix in cinnamon and spread on cooled cupcakes.

PUMPKIN SPICE CUPCAKES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
• Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• 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. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.