Scoop about a teaspoon of filling into the center of each muffin cup (or an amount a little larger than a quarter). But they were excellent with Cool Whip frosting from the freezer. Place cream cheese, ⅓ cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Enjoy pumpkin cupcakes all year! Bake the pumpkin cupcakes for 27-33 minutes, or until the toothpick comes out clean. Sprinkle over each muffin. 4. I did find that timing for baking cupcakes takes 25 minutes not 15 minutes. Preheat oven to 350 degrees F. Line a muffin tin with paper liners. In a large bowl mix together the flour, sugar, spices and baking soda and stir until well combined. Pumpkin Cupcakes. To make the crumble: In a medium bowl, cut the cinnamon, sugar, flour and butter together with your fingers, a pastry cutter, or two knives until it resembles coarse crumbs. In a medium bowl, cut the cinnamon, sugar, flour and butter together with your fingers, a pastry cutter, or two knives until it resembles coarse crumbs. Let cool completely before frosting. Gradually … I accidentally whipped the cream cheese, so I had some batter left over. Let these Pecan Pie Pumpkin Cupcakes kick off the holiday season! Cupcakes can't really hold out any other way. Pipe cream cheese frosting over cooled chocolate ganache covered cupcakes and sprinkle cupcakes with chopped pecans. Cinnamon powder - 1 tsp. My absolute favorite desserts this time of year. Line muffin pans with muffin papers, you'll end up with about 18 cupcakes. After melting, let it cool to about room temperature before adding it to the batter. Why try to make a pumpkin roll when these pumpkin cupcakes with cream cheese filling take away all of the headache? Line 2 muffin pans with muffin liners.set aside. Pumpkin Cream Cheese Filling In a mixing bowl add in thawed cream cheese and canned pumpkin. Further, almond flour adds nutrient-density to your baked goods. 5 from 3 votes. This recipe makes 24 cupcakes–the softest, spongiest, most moist little bits of sweet heaven you’ve put in your mouth this week. Pumpkin cupcakes: Preheat the oven 350 degrees. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until … Replace a homemade pumpkin syrup with a store-bought pumpkin spice syrup. Best Ever Pumpkin Cupcakes - welcome to pumpkin season! They freeze well. I tried the filling 3 times and it only turned out once so I'm done trying to figure out what I'm doing wrong. In a large mixing bowl, with an electric mixer, whip together cream cheese and butter until fluffy. Instructions. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. For the Cupcakes: Your butter for the batter will be melted. This pumpkin cream filling recipe originated in 2010 when my other half and I married in the autumn several years ago. In a nutshell, we halve the cake recipe to yield about 12 cupcakes… Pumpkin pie filling is filled with a bunch of other ingredients which we don’t need in these cupcakes. These are easy and so tastey .The creme is not to sweet, just right. They are made with a yellow cake mix and have a nice fluffy texture. In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. Being the frugal wench I am, I decided I was going to make our pumpkin wedding cake with pumpkin cream filling rather than pay a half grand or so to have it made by a bakery. In 2011, I had a one-year-old who went to bed every night at 6 p.m. Once he was down, I had hours of free time to bake from scratch if I wanted to. There you have it! Bake 12 to 15 minutes until the cupcakes spring back to the touch. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed. @Rachel Ballard, AAAAMEN! I cored and filled with a homemade vanilla pudding, then topped with buttercream; both regular and pumpkin-shaped!. Just make sure to use pure pumpkin and not pumpkin pie filling for these pumpkin cupcakes. Ingredients. My pumpkin spice cupcakes are chock full of real pumpkin, cinnamon, ginger, allspice, cloves and nutmeg! 6. 13. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. Baking staples: Most of the ingredients for these cupcakes are basic baking staples, flour, baking powder, salt, granulated, brown, and powdered sugar, and vanilla extract. Replace tops. Mix until smooth. ... Bake: Spoon the batter into the cupcake liners, filling them pretty close to the tops - about 3/4 full. Pumpkin: Be sure to use pure pumpkin puree, not pumpkin pie filling. This pumpkin cream filling recipe originated in 2010 when my other half and I married in the autumn several years ago. I haven't met anyone who doesn't like these - even if they don't care for pumpkin pie or bars. My post for Chocolate Pumpkin Cupcakes appeared first on Sunday Supper Movement.. Instructions. The cupcakes were excellent, but I could not figure out how to get the frosting to come together. Among them were these fabulous Pumpkin Mousse Cupcakes. About these pumpkin cupcakes: These pumpkin cupcakes are a perfect fall treat. I don’t need any more to think about. Preheat oven to 350°. Pumpkin pie spices: Ginger powder - 1 tsp. Being the frugal wench I am, I decided I was going to make our pumpkin wedding cake with pumpkin cream filling … Add the pumpkin mixture to the dry ingredients and mix on low until smooth. For the cupcakes: Preheat the oven to 350°F.Line a cupcake pan with cupcake liners. For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and … ONLY the mix & pumpkin puree. ; In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. 4. 1 standard size box … If you’ve ever tried to make a pumpkin roll, you know how frustrating they can be. For filling, combine cornstarch and milk in a small saucepan until smooth. Almond flour has only a slightly nutty flavor, so it won’t taste overtly like almonds, and the flour offers so much moisture and texture to baked goods. Somewhere between the cornstarch, the milk and the shortening something went awry. Get my foolproof recipe here. After reading the comments, I chose to make my regular cream cheese icing instead of the one on the original recipe.I have made these several times since. Fill each line three quarters full. Like these pumpkin spice cupcakes, for example. Crystal . Slowly add the dry ingredients to the wet and mix until just combined. In a medium bowl, whisk the brown sugar and eggs together … So go make yourself a big batch. Sometimes winners have to cheat. Welcome to my farmhouse kitchen where I teach you the practical strategies for comfort foods that nourish your soul and help you thrive with fewer junk ingredients. Makes 10-12 cupcakes (I spread the batter out to make 12 and they are perfectly sized) 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Nutmeg powder - 1 tsp. Cream cheese frosting and pumpkin cake are a match made in heaven, and compliment each other perfectly. Beat in vanilla if desired. I prefer Libby’s brand. I've been making these cupcakes for several years now, they are my family's favorite, very moist and flavorful...for the frosting in the middle however I use a cream cheese filling, one (8oz) cream cheese, one cup powdered sugar, 1/2 stick of butter, one teaspoon of vanilla, mix all together and pipe in cupcakes.. Taste of Home is America's #1 cooking magazine. deep in the top of each cupcake. In this house, pumpkin cupcakes > pumpkin pie every day of the year. Filled with salted caramel and a whipped cream cheese filling, these cupcakes are beyond amazing. do not add the other ingredients listed on the box. Gradually beat into pumpkin mixture until well blended. --Rachel. Print Pin Rate. I’ve upped the bar this year. (see photos above for reference). Beat on medium speed until the eggs and oil are well incorporated and the … Use canned pumpkin puree as a filling to decrease the sugar load. Nutmeg powder - 1 tsp. This is a gem of a recipe. You're welcome Jana! They are so easy to make and rise beautifully every time. Well, maybe not but you can just keep your personal stories to yourself. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Bring to a boil, stirring constantly. I use cookies to ensure that we give you the best experience on our website. The cream filling tastes good and has a light texture that goes well with the cupcakes, but it always ends up a little separated and does not look appealing (most likely because of the shortening). In a large bowl, beat Sugar, Oil, Pumpkin and Eggs until well blended. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes. Fill each cupcake liner 1/3 full with batter. Bake for 18-22 minutes or until a toothpick comes out clean. I never made creme filled anything because I thought they'd be to difficult. The base of this recipe is my Perfect Vanilla Cupcakes, with a bit of modifications I made to make the perfect pumpkin cupcake. Have made these ever since I saw the recipe in Country Women years ago. With 100 calories per cupcake, you don’t have to feel too guilty about reaching for a second one. And if that wasn’t enough, these pumpkin cupcakes are topped with more cream cheese frosting and drizzled with caramel. https://www.tasteofhome.com/recipes/cream-filled-pumpkin-cupcakes Carefully remove tops and set aside. ~Jamie. If you're any kind of a Seasoned Baker or Cook....You use common sense. Cupcake … In a separate bowl, combine the pumpkin, eggs, oil, chai tea concentrate, and vanilla. Real, whole foods belong in your kitchen and in your body. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended. In a small bowl beat the cream cheese and powdered sugar. Combine flour, baking soda, salt, baking powder and pumpkin pie spice; gradually beat into pumpkin mixture until well blended. https://www.allrecipes.com/recipe/153245/pumpkin-spice-cupcakes No need to sift. Make smart use of extra pumpkin pie filling by baking these autumn-spiced, pint-sized cupcakes. I put bailey's irish cream cheese frosting on them! Share them with someone you love or eat the whole pan by yourself–it doesn’t matter to me. 5. Falls best cupcake! Pumpkin Cupcakes with Cream Cheese Filling The Country Contessa salt, cream cheese, sugar, pumpkin pie spice, baking soda, flour and 10 more Vanilla Cupcakes with Fresh Blueberry Filling Inspiring Savings It … Using a had mixer whip together until there are no large lumps. DIRECTIONS. This is my best guess! Luscious moist pumpkin cupcakes stuffed with pecan pie filling and topped with cream cheese frosting. Next time I would cut it down to 1 2/3 cup sugar. Preheat oven to 350 degrees. Fun and delicious! To make the presentation cute and seasonal, I decorated the cupcakes with the pumpkin-shaped candies. So glad you like them! Whole family loves them. These Caramel Pumpkin Spice Cupcakes with Cream Cheese Frosting and Filling could possibly be the ultimate fall treat! Add 1 heaping tablespoon of chocolate hazlenut spread into the center of … Pumpkin Pie Spice: You can make your own 1 teaspoon of pumpkin pie spice by blending 1/8 teaspoon each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice. Decorate the top of cupcakes with pumpkin seeds instead of making candied pumpkin cubes if you are short on time. These … These will definitely go into my make again file! In a large bowl mix the eggs, oil, pumpkin, and sugar. The two batters are then marbled together to create these gorgeous pumpkin and chocolate filled cupcakes. Increase speed to medium and mix for two minutes until ingredients are thoroughly combined. Pumpkin Cupcakes. The cupcakes are super moist, soft and fluffy and full of that perfect pumpkin spice flavour! My son was more interested in eating the candy pumpkins than the cupcakes but it was totally fine for me as I was eating the best part of the cupcakes, the cream cheese filling and the cupcakes. How do I go about storing these for about 1 week? Fill paper-lined muffin cups two-thirds full. In a separate bowl, combine the pumpkin, eggs, oil, chai tea concentrate, and vanilla. https://damndelicious.net/2013/11/06/pumpkin-cheesecake-cupcakes Cupcakes. Posted on Last updated: November 16, 2020 By: Author Rachel Ballard. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, … Such a great cupcake ! Preheat the oven to 350 F. Grease 12 cup cupcake pan. Make the Frosting: With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. If I were you I would use vanilla pudding…add it plain to your cake mix, but then when you make the mousse filling add some pumpkin pie spice to the vanilla pudding mix before you add the half and half. A good healthy alternative for the cupcake portion is a box of spice cake mix + can of pumpkin PUREE (NOT pie filling). Thaw overnight in the refrigerator and bring to room temperature before frosting and serving. Bake 12 to 15 minutes until the cupcakes spring back to the touch. Preheat the oven to 350F degrees. Hence, I developed this ultimate fall cupcake: the light fluffy moist pumpkin cupcake, smothered in thick chocolate ganache, piped with creamy spiced cream cheese frosting and sprinkled with crunchy pecans. In a separate mixing bowl add vanilla pudding mix, 1 tsp pumpkin spice seasoning, and 1 tsp cinnamon. Pumpkin pie spices: The cupcake batter is spiced with cinnamon, allspice, and nutmeg. Topped with cream cheese frosting and served cold, they are a wonderful fall treat! Next time I May add a little flavor to the creme for a bit of a tweak. Fill the center of each cupcake with the pumpkin cream. I promised you Chocolate Pumpkin Cupcakes this week and here they are. Top them with a thick swirl of brown butter cream cheese frosting for the most perfect pumpkin dessert! Mini Cupcakes: For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature. Reply. Set aside. A couple of days--maybe up to three in an air tight container in the fridge might work but not a week. I've given up on trying to make the filling for this recipe and just use a simple cream cheese frosting - much quicker and still taste amazing. Absolutely delicious! Bake for 18-22 minutes or until a toothpick comes out clean. When you’re ready to frost, combine the vegan butter and vegan cream cheese in a large bowl with a hand mixer on high speed. They freeze well too so it’s fine to cool them and drop them in to a ziplock bag for storing. Found this pumpkin cupcake recipe yesterday and yummy yummy! Batter: Fresh pumpkin or pumpkin … https://damndelicious.net/2013/11/06/pumpkin-cheesecake-cupcakes circle 1 in. Spoon or pipe filling into cupcakes. I first made these pumpkin spice cupcakes in 2011 for an office Halloween party. It also means there’s plenty of pumpkin cupcake and cider donuts to go around. It’s the ultimate triple threat. If you have premixed pumpkin pie spice, you can replace these spices with 1/2 teaspoon of pumpkin … Batter: Fresh pumpkin or pumpkin puree - 160 gr. Mix until smooth. 6. I found the flavor better with canned. The cake comes out very moist and you shave calories off without the oil & eggs. Pumpkin pie spices: Ginger powder - 1 tsp. In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda. Fill paper-lined muffin cups two-thirds full. Fill paper-lined muffin cups two-thirds full. Top them with a thick swirl of Brown Butter Cream Cheese Frosting for the most perfect pumpkin dessert. In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. … Cool 10 minutes before removing from pans to wire racks to cool completely. Other than that go make these cupcakes & enjoy. It’s just sad. I used 1 tsp of pumpkin pie spice and 1/4 tsp of cinnamon in the batter. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Add the pumpkin mixture to the dry ingredients and mix on low until smooth. In the future I'm going to experiment with the cream filling to see what I can do to keep the texture and flavor but nix the separation. Distribute the batter into the cupcake liners, filling each one halfway. Before we talk about the delicious almond flour pumpkin cupcake recipe, I want to share a bit more about almond flour, and how it works in baked goods. But thank goodness for better options. :/ --Rachel. Add vanilla, salt, powdered sugar, cinnamon and nutmeg and whip until smooth and fluffy. My best suggestion would be to freeze them Joyce. The chocolate comes in, in the form of cocoa added to half of the pumpkin cupcake batter. Not any more. They’re a craveworthy treat for casual potlucks, fall birthdays, or anytime snacking. Distribute pumpkin cupcake batter evenly among 12 cupcake liners, filling to about 3/4 of the way full. Moist, flavorful, light and fluffy with pure pumpkin spice flavor and a crown of cream cheese frosting! My family loved them. They are very moist, due to the pumpkin, and are flavored with pumpkin pie spice. These delicious cupcakes are a nice alternative to traditional pumpkin spice muffins and have a much sweeter, lighter pumpkin flavor. These Pumpkin Cupcakes are light, moist, and full of warm spices and fall flavor! They wouldn’t be pumpkin, but they’d still be good. Here's a charming use for pumpkin. Using a sharp knife, cut a 1-in. The cupcakes are just as moist. This is a family blog people. Set aside. Just when you think you have it, boom. All the same flavors, and none of that pumpkin roll headache. Now it’s time to talk about the cinnamon cream cheese frosting. The little sucker breaks and you’re left with a cream cheese filled mess you try to cover with powdered sugar. These Pumpkin Cupcakes are light, moist, and full of warm spices and fall flavor! Pumpkin Cupcakes With Caramel Cream Cheese Frosting. Beat the butter, salt, and vanilla until creamy. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Sprinkle over each muffin. Please do not attempt to throw in a different cupcake … https://www.rachaelraymag.com/recipe/cheesecake-filled-pumpkin-cupcakes Blend cake mix, water, pumpkin puree and eggs in a large bowl at low speed until moistened. Pumpkin Spice Cupcakes with Cream Cheese Frosting, Contest-Winning Pumpkin Cheesecake Dessert, Pumpkin Cookies with Browned Butter Frosting, How to Make Vanilla Cupcakes from Scratch, Do Not Sell My Personal Information – CA Residents. Combine flour, baking soda, salt, baking powder and cinnamon in a small bowl. Cover with batter, about ¾ of the way up the muffin tin. Because this homemade pumpkin cupcake recipe is based off of my pumpkin cake, you’ll notice the ingredients are almost exactly the same. These are my beloved moist pumpkin cupcakes filled with a bourbon pecan pie filling … Had no problems with original filling. You the best ever pumpkin cupcakes are truly the best experience on our website marbled... 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