Pumpkin Cupcakes with Spiced Frosting Recipe

Pumpkin Cupcakes with Spiced Frosting Recipe
Pumpkin Cupcakes with Spiced Frosting Recipe photo by Taste of Home
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Pumpkin Cupcakes with Spiced Frosting Recipe

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My aunt makes the most delicious pumpkin pies for Thanksgiving. But my kids prefer cupcakes for dessert, so I created these for all the youngsters at our holiday table! —Aimee Shugarman, Liberty Township, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup canned pumpkin
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons pumpkin pie spice
  • FROSTING:
  • 1 can (16 ounces) vanilla frosting
  • 1 cup whipped topping
  • 1 teaspoon ground cinnamon
  • 36 pieces candy corn

Directions

Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Beat first six ingredients until well blended. In another bowl, whisk flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture.
Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Mix frosting, whipped topping and cinnamon. Pipe or spoon onto cupcakes; top with candy corn. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Pumpkin Cupcakes with Spiced Frosting in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p120

  • 1 cup canned pumpkin
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons pumpkin pie spice
  • FROSTING:
  • 1 can (16 ounces) vanilla frosting
  • 1 cup whipped topping
  • 1 teaspoon ground cinnamon
  • 36 pieces candy corn
  1. Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Beat first six ingredients until well blended. In another bowl, whisk flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture.
  2. Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  3. Mix frosting, whipped topping and cinnamon. Pipe or spoon onto cupcakes; top with candy corn. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Pumpkin Cupcakes with Spiced Frosting in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p120

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