Best 5 Spiced Pumpkin Cupcakes Recipes

SPICED PUMPKIN CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
• In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
• In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.

PUMPKIN CUPCAKES WITH SPICED FROSTING

Steps:

• Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Beat first six ingredients until well blended. In another bowl, whisk flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Mix frosting, whipped topping and cinnamon. Pipe or spoon onto cupcakes; top with candy corn. Refrigerate leftovers.

FLUFFY PUMPKIN SPICED CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
• Beat the pumpkin puree, white sugar, brown sugar, shortening, butter, milk, vegetable oil, and eggs together in a large bowl until smooth. Whisk the cake flour, dry buttermilk powder, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt together in another bowl. Add the dry ingredients to the pumpkin mixture, stirring until mixed. Pour batter into the prepared muffin cups, filling each cup about 2/3 full.
• Bake in the preheated until the center of the cupcakes spring back when touched, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SPICED PUMPKIN CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees F. Beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
• 2. Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
• 3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Frost with Spiced Cream Cheese Frosting.
• Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 1 teaspoon McCormick® Pure Vanilla Extract, and 1/4 teaspoon McCormick® Ground Cloves in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.

SPICED PUMPKIN CUPCAKES

Steps:

• 1. Preheat oven to 350'F Add all ingredients together into a bowl
• 2. Mix all ingredients together until well incorporated.
• 3. Place cupcake liners in muffin pan and scoop enough batter about a little more than half way to the top of the liner. I use a Ice Cream Scoop to do this it fills about the right amount.
• 4. Bake cupcakes about 18-20 minutes until toothpick inserted into cupcake comes out clean. Let cupcakes cool in muffin pans before frosting.
• 5. Place frosting in a sandwich or ziploc bag and snip the corner, swirl frosting on top of cupcakes.
• 6. Decorate with candy pumpkins, candy corn, Halloween Peeps, pumpkin spice or caramel topping.
• 7. Refrigerate until ready to serve. Most of all ENJOY!