Best Autumn Pumpkin Cupcakes Recipes

AUTUMN PUMPKIN CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, beat sugar, pumpkin, eggs, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, pie spice, salt and baking powder; gradually beat into pumpkin mixture., Fill prepared cups two-thirds full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For sauce, in a small heavy saucepan, combine brown sugar, cream, butter and salt; bring to boil. Reduce heat; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to room temperature., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; drizzle with sauce.

AUTUMN PUMPKIN CUPCAKES

Steps:

• 1. Preheat oven to 350 and line cupcake pans with liners. Makes about 20. Sift together flour, baking powder, baking soda, salt, spice and set aside. In a large mixing bowl, combine eggs, sugar, oil, pumpkin and mix well. Add wet ingredients to dry, mix well, being careful not to over mix. Fill liners ¾ full, bake at 350 for 17-20 minutes. Or until, top springs back when touched. Cool in pans 10 minutes, and then remove to racks to cool completely. When cooled completely, you can frost with whipped cream or cream cheese icing...I personally like to drape them in the cream cheese icing! Then drizzle with caramel sauce. As seen in photo.
• 2. For Frosting: In a large mixing bowl, cream together cream cheese and butter until smooth and creamy, 2-3 minutes. Scraping bowl as necessary, add vanilla, mixing well. Add powdered sugar and beat until very smooth, creamy and fluffy, 2-3 minutes
• 3. For Caramel Sauce: Melt butter in a saucepan over medium heat, add sugar stir until blended, whisk in cream and salt. Bring to a gentle boil and cook 5 minutes, boiling gently and whisking occasionally. Remove from heat and stir in vanilla. Allow to cool then store in a sealed container in refrigerator. I use a squirt bottle (like the type ketchup or BBQ sauce comes in at a restaurant) This can be made a couples days in advance, just pop in microwave to warm just enough to drizzle. Microwave only 15 seconds at a time.
• 4. * For even more flavor, try adding a tsp or so of maple flavor to the frosting! :o)

AUTUMN SPICE CUPCAKES WITH PUMPKIN-SPICE FROSTING

Steps:

• Cupcakes:.
• Preheat oven to 350°F
• Sift cake mix into a medium mixing bowl until all lumps are removed. Then add water, pumpkin and eggs and thoroughly combine with a hand-held mixer.
• Spoon batter into muffin pan cups lined with paper liners, filling each cup 1/3-full.
• Bake for 20-22 minutes or until a toothpick inserted into center of thickest cupcake comes out clean.
• Allow to cool on a wire rack for one hour.
• Frosting:.
• In a medium mixing bowl, combine butter, pumpkin, milk, vanilla, cinnamon, nutmeg and cloves.
• Add powdered sugar one cup at a time, blending with a hand-held mixer and scraping sides of bowl with a rubber spatula until a smooth and spreadable texture is met. (Note: You may use less or more powdered sugar per your preference. If frosting becomes too thick, thin with milk one drop at a time.).
• If desired, add food coloring for an extra festive orange color.
• Frost cooled cupcakes.