This is the last post in my Thanksgiving Recipe Series. I wanted to end on a sweet note just like Thanksgiving dinner. I do not enjoy pumpkin pie, never have, don’t know if I ever will. There was no way I was going to make a pumpkin pie to share with all of you if I wasn’t going to enjoy it. I still wanted to share something pumpkin with all of you so I came up with a pumpkin spice cupcake recipe. It tastes like pumpkin but isn’t overwhelming. The cream cheese frosting isn’t too sweet either balancing out the pumpkin nicely. It will (and did) make a great option for breakfast the next morning. I hope you all enjoy it too especially, all of you there that don’t like pumpkin pie like me.
Pumpkin Spice Cupcakes
2 cups flour
1 tsp baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon all spice
1 cup brown sugar
1 cup sugar
2 sticks unsalted butter, at room temperature
2 eggs
1 cup pumpkin puree (not pumpkin pie)
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and all spice. Set aside. In a stand mixer fitted with the paddle attachment cream together the butter, brown sugar, and white sugar, until pale yellow. Add in eggs. Slowly add in the dry ingredients. Allow the mixer to incorporate the dry ingredients into the creamed butter. Add in pumpkin puree. Place the mixture into a cupcake tray lined with paper liners. Baked for 20-22 minutes, until a toothpick comes out dry when placed into cupcake. Allow to cool then top with frosting.
Cream Cheese Frosting
8 oz cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 1/2 cups confectioners sugar
Using a stand mixer to hand mixer beat the cream cheese until fluffy. Add in butter. Then add in vanilla and confectioners sugar and beat until combined.
Frost cupcakes and enjoy!
