Pumpkin Spice Cupcakes with Pumpkin Frosting and Spooky Sprinkles

Pumpkin Spice Cupcakes with Pumpkin Frosting and Spooky Sprinkles: A Festive Treat for Fall

As the leaves change color and the air becomes crisp, it’s time to embrace the flavors of autumn with these delightful Pumpkin Spice Cupcakes. Made with warm spices and creamy pumpkin puree, these cupcakes are the perfect treat to enjoy during the fall season. Topped with a luscious pumpkin frosting and adorned with spooky sprinkles, they’re sure to be a hit at any Halloween gathering or cozy autumn celebration. Let’s dive into the recipe and discover how to create these delicious pumpkin-inspired delights!

Ingredients:

For the Cupcakes:

  • 1 1/4 cups self-rising flour
  • 3/4 cup brown sugar (light or dark)
  • 2 eggs, large
  • 1/2 cup vegetable oil
  • 3/4 cup pumpkin puree (canned)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon ground ginger

For the Frosting:

  • 1/2 cup cream cheese
  • 2 tablespoons butter
  • 1/4 cup pumpkin puree (canned)
  • 4 cups confectioner’s sugar
  • 1 1/2 teaspoons vanilla extract

For Decoration:

  • Spooky sprinkles

Instructions:

Step 1: Preheat the Oven

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.

Step 2: Prepare the Cupcake Batter

  1. In a large mixing bowl, combine the self-rising flour, brown sugar, ground cinnamon, ground clove, grated nutmeg, and ground ginger. Mix until well combined.
  2. In a separate bowl, whisk together the eggs, vegetable oil, and canned pumpkin puree until smooth.
  3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

Step 3: Bake the Cupcakes

  1. Fill each cupcake liner approximately two-thirds full with the batter.
  2. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  3. Remove the cupcakes from the oven and transfer them to a wire rack to cool completely.

Step 4: Make the Frosting

  1. In a mixing bowl, beat together the cream cheese, butter, canned pumpkin puree, and vanilla extract until smooth and creamy.
  2. Gradually add the confectioner’s sugar, beating until the frosting is thick and spreadable.

Step 5: Frost and Decorate the Cupcakes

  1. Once the cupcakes have cooled, generously frost each one with the pumpkin frosting using a spatula or piping bag.
  2. Decorate the frosted cupcakes with spooky sprinkles, creating a festive and fun design.

Step 6: Serve and Enjoy!

  1. Arrange the decorated cupcakes on a serving platter or cake stand.
  2. Serve the Pumpkin Spice Cupcakes to family and friends, and watch as they delight in the delicious flavors of fall!

Cook’s Notes:

  • Pumpkin Puree: Be sure to use canned pumpkin puree for this recipe, as it provides the perfect texture and flavor for the cupcakes and frosting.
  • Self-Rising Flour: If you don’t have self-rising flour on hand, you can make your own by combining 1 1/4 cups of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
  • Storage: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days.

Variations:

  • Cream Cheese Swirl: For a decorative touch, swirl some additional cream cheese frosting into the pumpkin frosting using a toothpick or skewer.
  • Pumpkin Spice Latte Cupcakes: Add a tablespoon of instant coffee granules to the cupcake batter for a delicious pumpkin spice latte flavor.
  • Maple Glaze: Drizzle maple syrup over the frosted cupcakes for a sweet and indulgent finishing touch.

Keto and Low-Carb Version:

For a keto-friendly and low-carb version of these Pumpkin Spice Cupcakes, you can make the following substitutions:

  • Almond Flour: Replace the self-rising flour with almond flour for a low-carb alternative.
  • Sweetener: Use a keto-friendly sweetener such as erythritol or stevia in place of the brown sugar in both the cupcakes and frosting.
  • Coconut Cream Frosting: Replace the cream cheese with coconut cream for a dairy-free keto frosting option.

Frequently Asked Questions (FAQs):

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use freshly cooked and pureed pumpkin in place of canned pumpkin puree. Simply roast or steam the pumpkin until tender, then mash or puree it until smooth.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes ahead of time and store them unfrosted in an airtight container at room temperature for up to 2 days. Frost them with the pumpkin frosting and decorate with sprinkles just before serving.

Can I freeze the cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 1 month. Wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Thaw them at room temperature before frosting and serving.

Indulge in the flavors of fall with these delectable Pumpkin Spice Cupcakes. With their moist and flavorful crumb, creamy pumpkin frosting, and festive decorations, they’re the perfect treat for Halloween parties, autumn gatherings, or simply enjoying with a cup of hot cider on a chilly evening. Whether you’re a seasoned baker or just starting out, these cupcakes are sure to become a seasonal favorite in your recipe repertoire. So gather your ingredients, put on your favorite spooky playlist, and let’s bake up some deliciousness together!