With Thanksgiving right around the corner & the leaves falling all around us, we all know what that means...it's Pumpkin season! During this time of year you will find pumpkin lattes, muffins, cookies, pies & the list goes on...
I want to share one of my favorite “pumpkin season” recipes, PUMPKIN PIE CUPCAKES. It is a moist spiced pumpkin cake with cinnamon cream cheese frosting & a crunchy graham cracker crust topping.
It's also a great recipe for those of you who aren’t pie makers, but still want to wow your guests at Thanksgiving! These cupcakes have the same flavor profile as pumpkin pie, but in a handheld version, which also means less mess and fewer dishes!
As you read through the recipe, I’ll share a few tips & tricks I’ve picked up while being a pastry chef. Let’s get started!
Pumpkin Cake
Ingredients:
- 8 TBSP (1 stick) butter - room temperature
- 1 2/3 cup All Purpose Flour
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Allspice
- Pinch of Clove (optional)
- 1/2 tsp Kosher Salt
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 cup Sugar
- 2 large Eggs
- 1 cup Pumpkin Purée - packed
- 1/2 cup Half & Half - room temperature
Directions:
- Preheat oven to 350 degrees & line cupcake pans with baking cups.
- Sift flour, spices, baking powder & baking soda together. Add salt.
- Cream: (beat) sugar and butter together until fluffy.
- Add eggs one at at time, mix until combined.
- Add pumpkin & milk, mix until combined.
- Fold in dry ingredients & mix until smooth & completely combined.
- Fill cups approximately 2/3 full.
- Bake approximately 12 minutes or until toothpick inserted comes out clean.
- Cool completely before frosting.
Tip: spray lined cupcake pans with non-stick cooking spray for easy release of cupcake & easy cleanup!
Cinnamon Cream Cheese Frosting
Ingredients:
- 8 oz Cream Cheese- room temperature
- 1/2 cup Butter - room temperature
- 1 tsp Vanilla Extract
- 2-4 cups Powder Sugar
- 1/2 to 1 tsp Cinnamon - to taste
Directions:
- Beat cream cheese until smooth & add butter until smooth & combined.
- Add sugar slowly, vanilla & cinnamon and beat until smooth- approximately 5-10 minutes.
Tip: to avoid lumps in cream cheese add a small handful of granulated sugar in the first step.
Graham cracker crust:
Ingredients:
- 1 1/2 cups Graham Crumbs
- 1/3 cup Sugar
- 6-8 TBSP Butter - melted
- 1/2 tsp Cinnamon
Directions:
- Preheat oven to 375 degrees.
- Combine all ingredients.
- Pour mix into shallow baking pan & press firmly until it’s 1/4- 1/2 inch thick.
- Bake approximately 7-10 minutes or until edges are golden brown.
Tip: line pan with parchment paper for easy release.
To Assemble:
Frost cupcakes using a pastry bag & break graham crust into pieces and place on top!
I hope you enjoy this recipe & be sure to check back for more!
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