Pumpkin Spice Cupcakes

Nothing says "fall" quite like anything and everything pumpkin spice! These pumpkin spice cupcakes are no exception, and the cream cheese frosting on top makes them even better! Hopefully these cupcakes will keep you in the fall mood {it is November, after all!} while the malls and stores are already playing their Christmas music. 

Pumpkin Spice Cupcakes

Yields 24+ {about 30}

Cupcakes:

2 cups all-purpose flour

1/3 cup cornstarch 

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

1/2 tsp ginger

3/4 cup butter

2 cups granulated sugar

1/2 cup brown sugar

1 tsp vanilla

3 eggs

1 (15 oz) can pumpkin

1 cup almond milk


Frosting:

1 cup butter

3 cups cream cheese

1 tsp vanilla

4-6 cups confectioners' sugar





Directions: 

Sift and then whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger. Set aside.


Beat together the butter, white sugar, brown sugar, and vanilla until light and fluffy. Beat in the eggs one at a time. When all of the eggs have been added and combined, add the pumpkin and mix until thoroughly combined. 

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting, beat together the butter and sugar until smooth without any lumps of butter. Beat in the vanilla.

Add the confectioners' sugar one cup at a time and beat until you achieve your desired texture/thickness with the sugar. If your frosting is not firming up because of the surrounding temperature {if your house is really warm}, put the frosting in the refrigerator before frosting your cupcakes.

Frost the cupcakes with a star tip, and top with sprinkled cinnamon.

Mocha Pumpkin Cupcakes

Apple season has almost wrapped up, and now it's time for pumpkin! Everyone loves pumpkin coffee, and I really love chocolate, so why not have mocha pumpkin? The espresso powder added to the chocolate makes it extra rich, and the pumpkin frosting is a perfect seasonal balance to it! Enjoy!

Yields 24+ {about 30}

Cupcakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 tbsp finely ground instant espresso powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

1/4 cup butter

1 1/2 cups cream cheese

2 tsp vanilla

1/2 cup pumpkin

1 heaping tsp cinnamon

1/2 heaping tsp cloves

3 cups confectioners' sugar

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, espresso powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting, beat together the butter and cream cheese until it is smooth with no lumps of butter. Beat in the vanilla and pumpkin.

Add the sugar a cup at a time until all beaten in. Add the cinnamon and nutmeg and beat well.

Pipe with a circle tip and top with sprinkled espresso powder.