If this blog were scratch and sniff… you’d all have your nose to the screens wouldn’t you 🙂 The traditional pumpkin bars have always been one of my fall/winter favorites. When the idea for a cupcake version appeared in a magazine I knew I had to get on it! I had never made them gluten free either so I was super excited! I will give you the recipes for making them GF or with regular flour.
Either way… you gotta try these. They are moist and flavorful and just perfect with a bit of cream cheese frosting on them. Good for breakfast, lunch, and dinner… and all 15 meals in between those 😉 Here we go!!
For everyone else… add 2 tsp baking powder, thank you very much.
Now you’re going to add the flour mixture in 3 steps and the pumpkin mix in 2 steps, alternating starting with flour. Make sense? So, first dump in about 1/3 of the flour mix and mix until just combined.
If you’re doing regular cupcakes use a 1/4 cup measuring spoon to divide out the batter. You’ll need a small spatula to encourage the batter out 😉 I did these and some mini cupcakes. Be sure you spray the pan with cooking spray lightly if you don’t use papers.
Now sift 1 1/2 cups powdered sugar. Yes, it takes 20 extra seconds to sift it… you’ve come this far… just do it 😉 Pour that into the mixer and combine until smooth. Add in 2 tsp vanilla, mix. If it’s a little thick add a Tbs of milk at a time until its the consistency you like. I like to sprinkle in a bit of salt too to bring out the flavors of the cream cheese and sugar, not much, just a bit! Pile this into a piping bag or a gallon ziploc bag and get piping.
Get as creative or not as you want with the frosting. The cupcake is your oyster… that’s kinda gross… it’s your canvas… better… Just get the stinkin’ frosting on there so you can sample one!!! And you will… and then you’ll pour a cup of coffee or milk and sample another.
Store in fridge or cool garage!
Pumpkin Spice Cupcakes with Cream Cheese Frosting
1 heaping cup canned pumpkin
1/2 cup milk
2 tsp vanilla
2 cups flour (regular or Pamela’s baking & pancake mix)
2 tsp baking powder (if using Pamela’s leave out)
1 tsp baking soda (if using Pamela’s leave out!)
2 tsp pumpkin pie spice
1 1/2 sticks softened butter
1 cup packed brown sugar
1 cup sugar
Preheat oven to 350. In a medium bowl whisk together milk, pumpkin, and vanilla. In another medium bowl whisk together flour, baking powder, baking soda, and pumpkin pie spice. In mixer bowl add butter and sugars, cream. Add in eggs, one at a time. Add in flour in 3 steps and pumpkin mix in 2 steps, alternating between the 2 until just combined. Scoop into cupcake pan with 1/4 measuring cup. Use paper liners or spray with non-stick spray. Bake for 18-20 minutes or until a toothpick comes out clean.
Let cool in pan on cooling rack for 15 minutes. Remove and let cool completely on rack, frost.
Cream Cheese Frosting
12 oz cream cheese, softened
10 Tbs butter, softened
1 1/2 cups powdered sugar
2 tsp vanilla
Milk to thin if necessary
Combine butter and cream cheese in mixer and cream until smooth. Sift powdered sugar and add to mixer. Mix, add vanilla and mix. Add milk if too thick.