PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING RECIPE ...
I discovered this wonderful pumpkin cupcake recipe and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 340 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 53g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
PUMPKIN PIE SPICE PIE CRUST RECIPE - TABLESPOON.COM
For when you just can’t get enough pumpkin in your pumpkin pie.
Provided by Buns In My Oven
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 1
Number Of Ingredients 16
Steps:
- Preheat oven to 425° F. To make pie crust, add flour, cinnamon, ginger, sugar, salt and cloves to bowl of a food processor fitted with dough blade. Pulse to combine.
- Cut cold butter into cubes and add to food processor. Pulse until mixture has pea-sized clumps of butter throughout.
- Pour 4 tablespoons cold water over mixture and pulse until dough begins to come together. Be careful not to overmix at this point. Dump dough onto a clean, floured work surface.
- Gather mixture into a ball. Drizzle with more cold water if needed, being careful to add just enough water to make a shaggy dough. Pat into a disc and roll into a 12-inch circle. Transfer dough to a 9-inch pie plate.
- To make the filling, whisk together the sugar, cinnamon, salt, ginger and cloves in a small bowl.
- In a large bowl, whisk together the eggs and pumpkin. Stir in the sugar spice mixture. Gradually stir in the evaporated milk until fully combined.
- Pour filling into prepared pie crust. Bake at 425° F for 15 minutes.
- Reduce heat to 375° F and continue baking for 45 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours before serving.
Nutrition Facts : ServingSize 1 Serving
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