Pumpkin Pie Cupcakes
My family always asks for these cupcakes once fall starts. We just love the flavors of cinnamon and cloves—the shining stars in this dessert. —Melissa Story, Trego, Wisconsin
Ingredients
- 1-3/4 cups mashed cooked or canned pumpkin
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup canola oil
- 2 large eggs
- 2 large egg whites
- 2-2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- CINNAMON-CLOVE BUTTERCREAM:
- 3/4 cup butter, softened
- 1/4 cup shortening
- 2-3/4 cups confectioners' sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup finely chopped walnuts
Reviews
Pumpkin Pie Spice Cupcakes - I usually don't like trying new recipes even though I have a million cookbooks but I wanted something different - they did not disappoint! I didn't have ground cloves so I just used pumpkin pie spice. They are very flavorful and moist. I did put chopped pecans on top of icing and sprinkled with a little more pumpkin pie spice . Very easy recipe to follow. Thanks for sharing. Definitely a keeper.
This Pumpkin Pie Cupcakes recipe is so simple. I made it for a birthday and! everyone absolutely LOVED it! Also, it was my first time ever making a homemade cake. Thanks for sharing.https://www.cakengifts.in/cake-delivery-in-kalkaji-delhihttps://www.cakengifts.in/cake-delivery-in-lajpat-nagar-delhi
After reading everyone's comments about the sides sticking, I increased the flour to 3 and 1/2 cups. I also used 3 whole eggs. Because I'm taking them somewhere and don't want the plastic to stick, I decided to insert the nozzle into the cupcakes and fill them instead of frosting them. Not quite as pretty, but less messy. I skipped the nutmeg, and I only put cinnamon in the filling--and then I used the same filling for the Double Chocolate Cupcakes recipe too. Yum!
These cupcakes are really good. The recipe makes 24 cupcakes but I made only 12. They turned out pretty big and I baked them for 10 minutes longer. For the buttercream icing I had to add some milk, which is not in the recipe, to get it the right consistency. I topped mine with mini chocolate chips instead of walnuts.
Wonderful, but double the frosting.
These are fantastic! The only thing I would do is double the frosting recipe..I like more than a thin layer of frosting! Can't wait to share them.
These cupcakes were delicious! They were so moist and flavorful. I have a pumpkin obsession around this time of year and would definitely make these again. The only issue that I had was that the cupcake stuck to the liner when trying to eat them-minor issue.
Very delicious! I had minor problems with the frosting, too. I added a bit more milk and super whipped it. Everyone loved them, and I will have to try the layer cake that another reviewer made.
Amazing! I made a two-layer cake and doubled the frosting. I sprinkled the top of the cake with chopped pecans.
I also had to add some milk to the frosting. The baking time was also off by 10 minutes. I had to bake them about 30 minutes. Other than that, they are very moist and delicious.