Pumpkin Spice Cupcakes
Pumpkin recipes are everywhere right now and instead of seeming to get tired of it, it’s making me crave pumpkin even more. Today when I walked into the grocery store Pumpkin cans were upfront, centre isle.
Here is a warm cozy treat for a study break or to bring to a fall potluck.
Ingredients: (makes 12)
- 1 cup pumpkin purée
- 2 cups brown sugar
- 1 tsp vanilla extract
- 3 eggs
- 2 cups AP Flour
- 2 tsp Baking powder
- 2 tsp pumpkin spice mix
- zest of 1 orange
- 1 cup cream cheese
- 1 TBSP pumpkin purée (not pie filling)
- 1 cup icing sugar
- 1 tsp orange juice
Toasted almonds (chop raw almonds toast in toaster oven for 2 minutes)
Preheat oven to 350 degrees F.
Line a muffin pan with paper muffin cups.
In a large bowl mix the pumpkin purée, vanilla, sugar and eggs together.
In a separate bowl add the flour, baking powder, orange zest and pumpkin spice together.
Add the four mix to the wet mix and lightly stir until almost combined.
Fill the muffin cups ¾ full with the batter.
Bake for 15-20 minutes- until golden on top and a toothpick comes out clean (no sticky batter)
Icing: With an electric beater mix all the frosting ingredients together until smooth.
Add a teaspoon amount of icing to each cupcake and spread out.
Top with almonds.