Pumpkin Spice Cupcakes

Pumpkin spice cupcakes are a great dessert for capturing the flavors of fall.

Pumpkin Spice Cupcakes

2015-09-30 19:43:34

Makes 2 dozen

Write a review

Save Recipe

Print

For cupcakes

1. 2 cups all-purpose flour
2. 1 teaspoon baking powder
3. 1 teaspoon baking soda
4. 1 teaspoon pumpkin pie spice
5. 1 teaspoon ground cinnamon
6. ½ teaspoon salt
7. 1 (15-ounce) can pumpkin
8. 1 cup granulated sugar
9. 1 cup firmly packed brown sugar
10. ½ cup butter, melted and cooled
11. ½ cup vegetable oil
12. 4 large eggs
13. ½ cup miniature semi-sweet chocolate morsels

For frosting

1. 1 (8-ounce) package cream cheese, softened
2. ½ cup butter, softened
3. ⅓ cup sour cream
4. 1 teaspoon vanilla extract
5. 1 (32-ounce) bag confectioners’ sugar
6. Garnish: chopped pistachios and miniature semi-sweet chocolate morsels

Instructions

1. To prepare cupcakes: Preheat oven to 350°. Line 24 muffin cups with paper liners.
2. In a large bowl, whisk together flour and next 5 ingredients. In another large bowl, whisk together pumpkin and next 5 ingredients. Make a well in flour mixture, and add pumpkin mixture, stirring until blended. Stir in chocolate morsels. Spoon batter into prepared muffin cups.
3. Bake for 23 to 26 minutes or until a wooden pick inserted in center of cupcakes comes out clean. Remove from pans, and let cool completely on wire racks.
4. To prepare frosting: In a large bowl, beat cream cheese and next 3 ingredients at medium speed with a mixer until creamy. Gradually add confectioners’ sugar, beating until smooth. Insert a large star tip into a pastry bag, and fill with frosting. Pipe frosting onto cupcakes. Garnish with pistachios and chocolate morsels, if desired.

Paula Deen Magazine https://pauladeenmagazine.com/

 Get more great recipes by ordering your subscription to Cooking with Paula Deen today!