In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. Pumpkin pie spices: Ginger powder - 1 tsp. Moist, flavorful, light and fluffy with pure pumpkin spice flavor and a crown of cream cheese frosting! About these pumpkin cupcakes: These pumpkin cupcakes are a perfect fall treat. Distribute pumpkin cupcake batter evenly among 12 cupcake liners, filling to about 3/4 of the way full. 1 standard size box … This pumpkin cream filling recipe originated in 2010 when my other half and I married in the autumn several years ago. Have made these ever since I saw the recipe in Country Women years ago. Fill paper-lined muffin cups two-thirds full. All the flavors are balanced so nicely. 5 from 3 votes. These show-stopping, gourmet brown butter-pumpkin cupcakes with bourbon caramel frosting and filling will become your new go-to fall dessert. Taste of Home is America's #1 cooking magazine. I have a soft spot for pumpkin … I used a little less sugar in the batter, but still found them a bit too sweet. The holidays have officially started at our house. Spoon or pipe filling into cupcakes. This is my best guess! Nutmeg powder - 1 tsp. :/ --Rachel. —Ali Johnson, Petersburg, Pennsylvania, Cream-Filled Pumpkin Cupcakes Recipe photo by Taste of Home. These are easy and so tastey .The creme is not to sweet, just right. deep in the top of each cupcake. Add vanilla, salt, powdered sugar, cinnamon and nutmeg and whip until smooth and fluffy. https://www.tasteofhome.com/collection/filled-cupcake-recipes Good luck! In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder… In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, … I've given up on trying to make the filling for this recipe and just use a simple cream cheese frosting - much quicker and still taste amazing. FOR THE CUPCAKES:1½ cups granulated white sugarOne (15-ounce) can pure pumpkin puree (NOT pumpkin pie filling… Combine flour, baking soda, salt, baking powder and pumpkin pie spice; gradually beat into pumpkin mixture until well blended. We Love pumpkin . Add the pumpkin mixture to the dry ingredients and mix on low until smooth. Have used different fillings, added different spices, as previous reviewers have. Cupcakes can't really hold out any other way. My post for Chocolate Pumpkin Cupcakes appeared first on Sunday Supper Movement.. Bring to a boil, stirring constantly. To make this recipe, we start by making the pumpkin cupcakes. When you’re ready to frost, combine the vegan butter and vegan cream cheese in a large bowl with a hand mixer on high speed. It … Pumpkin Cupcakes With Caramel Cream Cheese Frosting. Pumpkin pie filling is filled with a bunch of other ingredients which we don’t need in these cupcakes. They’re a craveworthy treat for casual potlucks, fall birthdays, or anytime snacking. If you don't have some of this spices you can mix cinnamon and ginger, and it'll be amazing too. Combine Flour, Baking soda, Salt, Baking powder and Cinnamon in a small bowl. They wouldn’t be pumpkin, but they’d still be good. I use cookies to ensure that we give you the best experience on our website. They freeze well too so it’s fine to cool them and drop them in to a ziplock bag for storing. The cupcakes are super moist, soft and fluffy and full of that perfect pumpkin spice flavour! Gradually … So glad you like them! Falls best cupcake! 3. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed. Preheat oven to 350 degrees F. Line a muffin tin with paper liners. These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. Preheat the oven to 350F degrees. They freeze well. The cupcakes are just as moist. Instead of all that, take on these pumpkin cupcakes with cream cheese filling. Instructions. Slowly add the dry ingredients to the wet and mix until just combined. Share them with someone you love or eat the whole pan by yourself–it doesn’t matter to me. Filled with salted caramel and a whipped cream cheese filling, these cupcakes are beyond amazing. circle 1 in. Blend cake mix, water, pumpkin puree and eggs in a large bowl at low speed until moistened. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Pumpkin pie spices: Ginger powder - 1 tsp. Pumpkin Cupcakes. In a large bowl mix the eggs, oil, pumpkin, and sugar. ONLY the mix & pumpkin puree. My pumpkin spice cupcakes are chock full of real pumpkin, cinnamon, ginger, allspice, cloves and nutmeg! Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Somewhere between the cornstarch, the milk and the shortening something went awry. Top them with a thick swirl of brown butter cream cheese frosting for the most perfect pumpkin dessert! Preheat oven to 350°. Fill paper-lined muffin cups two-thirds full. These Caramel Pumpkin Spice Cupcakes with Cream Cheese Frosting and Filling could possibly be the ultimate fall treat! *adapted from my Pumpkin Cake recipe Best Ever Pumpkin Cupcakes These Pumpkin Cupcakes are truly the BEST ever! Reply. Pumpkin rolls are like time bombs (go look at mine–it has a crack in it). The chocolate comes in, in the form of cocoa added to half of the pumpkin cupcake batter. do not add the other ingredients listed on the box. @Rachel Ballard, AAAAMEN! Pumpkin Cupcakes. Cupcake … My best suggestion would be to freeze them Joyce. If desired, add a clove "pumpkin stem" to the tops. These were a hit with my family. They are so easy to make and rise beautifully every time. https://www.allrecipes.com/recipe/153245/pumpkin-spice-cupcakes Pumpkin Spice Cupcakes with Cream Cheese Frosting, Contest-Winning Pumpkin Cheesecake Dessert, Pumpkin Cookies with Browned Butter Frosting, How to Make Vanilla Cupcakes from Scratch, Do Not Sell My Personal Information – CA Residents. In the future I'm going to experiment with the cream filling to see what I can do to keep the texture and flavor but nix the separation. Bake for 18-22 minutes or until a toothpick comes out clean. Line cupcake pan with paper liners. I don’t need any more to think about. The cake comes out very moist and you shave calories off without the oil & eggs. I found the flavor better with canned. After melting, let it cool to about room temperature before adding it to the batter. Let these Pecan Pie Pumpkin Cupcakes kick off the holiday season! 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