I’m always baking pumpkin cookies when September rolls around but I really wanted to try cupcakes because they are so fun to make and honestly I just recently finally got a second cupcake pan. I mean common. I can back them all at once now. But mostly I because I haven’t ever tried pumpkin cupcakes and was somehow craving them. This are the perfect amount of spice. Not too much pumpkin but just enough to taste like fall if you know what I mean. My main struggle was deciding what kind of frosting to pair it with. I love the idea of a maple frosting with a little powdered sugar sprinkled on top. Like how I eat my waffles. Extra sweet. like a waffle. Or brown sugar frosting. Everyone in my house could eat brown sugar by the spoonful. So it was a hard decision.
So I decided to try the brown sugar frosting and was pretty happy with the way it turned out. I’ve always wanted to try it and thought the pumpkin spice flavor of the cupcakes would be a good compliment. But hey if you are feeling crazy, try combing the two and make MAPLE BROWN SUGAR FROSTING. I like the sound of that. Might have to try it next time. If you are taking these to a party or dinner with adults and kids split-up the toppings like I did. I sprinkled half of them with toffee bits and the other half with sprinkles and candy corn. Personally I had to have one of both.
Serves about 12 cupcakes
Ingredients
Pumpkin Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Brown Sugar Frosting
- 1 stick butter(room temperature)
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons of milk to the right consistency
Directions
- Preheat an oven to 350 degrees and line a muffin pan with cupcake liners and set aside.
- Whisk together flour, baking powder, baking soda, cinnamon, pumpkin spice, cloves, and salt the set aside.
- In a separate bowl mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Scoop the batter into the cupcakes liners about 2/3 of the way full. Using a cookie dough scooper is the easiest way to get the most even cupcakes.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes and transfer to a wire rack to finish cooling.
For the Brown Sugar Frosting
- In a large bowl use an electric mixer to beat the softened butter and brown sugar on medium high speed until light and fluffy and as smooth as possible. Two to three minutes.
- Add in the cinnamon and salt.
- On low speed add in the powdered sugar a little at a time until fully incorporated.
- Add in the vanilla and one tablespoon of milk at a time until you reach the desired consistency.
