Ingredients
Scale
Pumpkin Pie Cupcakes
- 2 cups all purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup butter, softened
- 1 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 TBSP warm water
- 1/2 of the can + 2 TBSP of a 15oz canned 100% pure pumpkin
Cream Cheese Icing
- 1– 8 oz package of cream cheese (at room temp.)
- 2 ½ cups of powder sugar sifted
- 1 tsp vanilla extract
- 1/4 cup of butter (at room temp.)
Instructions
- Preheat oven to 350 degrees F.
- Whisk together flour, spices, and salt.
- In separate bowl cream together butter and sugars.
- Mix in eggs and vanilla.
- Stir together baking soda and 1 TBSP warm water in a small bowl then add to the sugar mixture. Stir in flour mixture and blend well.
- Then add canned pumpkin and mix well.
- Pour batter into cupcake holders with an ice cream scoop. Using an ice cream scoop is an excellent measurement for cupcake batter. If you do not have an ice cream scoop fill cupcake holders about 2/3 of the way full of batter.
- Cook for about 20-25 minutes or until a tester comes out clean. Cooking times vary from gas to electric ovens.
- Cool cupcakes on wire rack before icing.
For the icing
- Combine cream cheese, butter, and vanilla in a mixing bowl and mix until combined.
- Then slowly shift the powdered sugar and continue mixing until thick and fluffy.
- Set mixture in the fridge for at least a hour or more to allow the icing to set.
Notes
Lightly dust iced cupcakes with cinnamon or pumpkin pie spice for a finishing touch.