Pumpkin Pie Cupcakes
Recipe type: cupcake
Prep time: 
Cook time: 
Total time: 
Serves: 24 cupcakes
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1¾ cups plain pumpkin purée (no spices added)
  • 4 large eggs, lighten beaten
  • 1 cup packed light brown sugar
  • 1 cup white sugar
  • ½ cup butter, melted
  • Buttercream Frosting
  • ½ cup butter, softened
  • 1-3/4 cups sifted icing sugar (confectioner’s sugar)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground allspice
  • ¼ teaspoon fresh lemon juice
  1. Preheat oven to 350f (180c). In a bowl, combine baking soda, flour, baking powder, salt, cinnamon, allspice, and cloves. In another bowl use a food mixer to combine brown sugar, sugar, butter, and eggs. Add dry ingredients into the wet ingredients and mix until everything is incorporated. Stir in pumpkin puree. Fill each cupcake liner (foil-lined) ¾ full with batter. Bake in the oven for about 22 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cool for a couple of minutes, then transfer to a wire rack and allow to cool for about an hour before frosting them.
  2. To make the frosting, in a bowl beat butter until light and fluffy. Add the icing sugar, cinnamon, cloves, allspice, and lemon juice; beat until smooth.
The Culinary Chase’s Note: These cupcakes can be easily frozen (without frosting). Defrost at room temperature and eat as is or top with frosting. Use foil-lined cupcake liners and not the paper ones. It will be harder to remove the liner and you’ll end up with bits of the liner sticking to your cupcake. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2014/10/pumpkin-pie-cupcakes/