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autumn pumpkin cupcakes

(2 ratings)
AmmaWendy avatar
Recipe by
Wendy Rusch
@AmmaWendy
Cameron, WI

I love pumpkin! And this Pumpkin Cupcake is one of my favorite ways to have it! A wonderful Pumpkin Spiced Cupcake Draped in a Cream Cheese Frosting and then drizzled with a Caramel Sauce...Wonderful! This Caramel Sauce can be used on many things, such as Quick Breads, Pie and Ice Cream as well. And stores well in refrigerator.

(2 ratings)
method Bake

Ingredients For autumn pumpkin cupcakes

  • CUPCAKE
  • 2 c
    flour
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    salt
  • 2 tsp
    pumpkin pie spice
  • 4
    eggs
  • 2 c
    sugar
  • 3/4 c
    veg oil
  • 1 tsp
    vanilla
  • 1 - 15 oz
    can of pumpkin
  • CREAM CHEESE FROSTING
  • 8 oz
    cream cheese, softened
  • 8 oz
    butter, softened
  • 1 tsp
    vanilla
  • 3 c
    powdered sugar
  • CARAMEL SAUCE
  • 1/2 c
    butter
  • 1 c
    brown sugar
  • 3/4 c
    heavy cream
  • 1/4 tsp
    salt
  • 1 tsp
    vanilla

How To Make autumn pumpkin cupcakes

  • 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)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Autumn Pumpkin Cupcakes:

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