Years ago while at a friends baby shower I had these amazing pumpkin cupcakes. They we pumpkinie. They were spicy. They were fall in cupcake form. So I set out to recreate them and I finally figured out the perfect recipes for both the cupcakes and the frosting.
Every fall we have a big Harvest Party here on the farm for the kids where we have great food and lots of fun for the kids. And every year I end the party with s'mores for the kids and Pumpkin Cupcakes for the adults. I also let the kids have some too, if they want them. Actually my kids would choose these cupcakes over s'mores every time. I have been making these ever since our very first harvest party 8 years ago and my friends constantly say these cupcakes are one of the things they most look forward to. The great thing about these cupcakes is that they can be made Gluten Free and no one will know the difference. How do I know? Well that's how I've been making them since the beginning and people still love them.
So if you're wanting to wow your friends with a delicious fall desert you should defiantly give these beauties a try.
Makes 24 cupcakes
- 2 cups all-purpose flour (for Gluten Free use Cup4Cup or King Arthurs Gluten Free Flour mix)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
- Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
- In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
- Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 18-20 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
In my opinion the frosting is what makes these cup cakes amazing.
Maple-Walnut Cream Cheese Frosting
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (packed) dark brown sugar
- 2 8-ounce packages cream cheese, room temperature
- 1/2 cup pure maple syrup
- 2 cups black walnuts, toasted, chopped
- Toast walnuts at 350 degrees for 5-10 minutes, till fragrant. Next chop them in a food processor.
- Using electric mixer, cream butter and sugar in large bowl until fluffy.
- Beat in cream cheese till smooth, then mix in maple syrup.
- Fold in the chopped walnuts.