Each fall, I become obsessed with all things pumpkin and spice. Pumpkin spice coffee at Dunkin Donuts. Pumpkin donuts, for that matter. Pumpkin bread. Spice scented Yankee Candles. Toasted, salted pumpkin seeds. You get the picture…
Today my sweet tooth was acting up , so I decided to try a pumpkin cupcake recipe I found on HouseBeautiful.com. Cupcakes are a great dessert if you’re trying to eat healthy while still indulging in something sweet from time to time, because they come with built-in portion control! I liked this recipe because the only thing I was missing from my cupboards was the pumpkin puree and ground ginger. The original recipe called for a Maple Cream Cheese frosting, which sounded amazing, but three grocery stores later I had yet to find any maple flavoring on the shelves, so I added Heath bar crumbles to regular old cream cheese frosting. The crunch combined with the sweet combined with the spice was….perfect.
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
2 eggs, at room temperature
8 oz of pumpkin puree (not pie filling)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
Line a muffin tin with paper liners and fill 2/3 of the way with batter. Bake for 20 minutes in a 350 degree oven, or until an inserted toothpick comes out clean. Remove from muffin tin and let cool completely before frosting.
Cream Cheese Frosting
6 oz of cream cheese at room temperature
3 tablespoons unsalted butter at room temperature
1/2 tsp vanilla extract
2 cups confectioners sugar
Using a mixer (hand or stand), slowly cream the butter and cream cheese together until smooth. Add the vanilla extract. Slowly add in the confectioners sugar and continue mixing until smooth.
Frost the cupcakes and top with Heath crumbles. These came out moist and delicious. Happy Autumn!