Pumpkin Spice Cupcakes


Pumpkin spice cupcakes are a great dessert for capturing the flavors of fall.

Pumpkin Spice Cupcakes
Makes 2 dozen
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For cupcakes
  1. 2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon baking soda
  4. 1 teaspoon pumpkin pie spice
  5. 1 teaspoon ground cinnamon
  6. ½ teaspoon salt
  7. 1 (15-ounce) can pumpkin
  8. 1 cup granulated sugar
  9. 1 cup firmly packed brown sugar
  10. ½ cup butter, melted and cooled
  11. ½ cup vegetable oil
  12. 4 large eggs
  13. ½ cup miniature semi-sweet chocolate morsels
For frosting
  1. 1 (8-ounce) package cream cheese, softened
  2. ½ cup butter, softened
  3. ⅓ cup sour cream
  4. 1 teaspoon vanilla extract
  5. 1 (32-ounce) bag confectioners’ sugar
  6. Garnish: chopped pistachios and miniature semi-sweet chocolate morsels
  1. To prepare cupcakes: Preheat oven to 350°. Line 24 muffin cups with paper liners.
  2. In a large bowl, whisk together flour and next 5 ingredients. In another large bowl, whisk together pumpkin and next 5 ingredients. Make a well in flour mixture, and add pumpkin mixture, stirring until blended. Stir in chocolate morsels. Spoon batter into prepared muffin cups.
  3. Bake for 23 to 26 minutes or until a wooden pick inserted in center of cupcakes comes out clean. Remove from pans, and let cool completely on wire racks.
  4. To prepare frosting: In a large bowl, beat cream cheese and next 3 ingredients at medium speed with a mixer until creamy. Gradually add confectioners’ sugar, beating until smooth. Insert a large star tip into a pastry bag, and fill with frosting. Pipe frosting onto cupcakes. Garnish with pistachios and chocolate morsels, if desired.
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