Have you ever been baking something you just knew was going to be delicious?
That was the case with these cupcakes. As soon as I licked the batter off my finger I knew they were magic.
I was right.
Soft, moist and full of spices. They were the perfect dessert to bring to a pumpkin carving get together with family.
I topped them with a double batch of super fluffy French Icing that I whipped the crap out of and finished ‘em off with some cute fall inspired leaf sprinkles.
We had such a fantastic time hanging out with my family (some of which we hadn’t seen or spent time with in way too long) I thoroughly enjoyed every minute.
It didn’t hurt that it was an autumn inspired event since I love everything fall!
The above photo is one of my absolute favorites, ever. My beautiful little girl, Sierra carving her pumpkin (all by herself!) Plus my handsome boys, Jon and Gage and of course littlest love, Mila enjoying themselves. <3
If you know me at all you know I couldn’t bring just one dessert!
So I also whipped up these awesome Cookie Sandwiches & Candy Corn Fudge
AND I got to tote my cupcakes around in my nifty new cupcake holder- holds 24 cupcakes and is shaped like a giant cupcake, right up my alley… (thanks for the gift babe, you know me too well!)
So I did totally cheat and use canned pumpkin for this recipe but I fully intend to make it again and use fresh.
I also put an OBSCENE amount of spices in the batter… I love me some spices!
This recipe was adapted from Annie’s Eats and I may even adapt it a little more next time… I’ll keep you posted
Pumpkin Spice Cupcakes
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
3 tsp. ground cinnamon
1 tbls. All spice
1 tsp pumpkin pie spice
1/4 tsp ground nutmeg
1 tsp. salt
1 (15 oz.) can pumpkin puree (or 1 1/2 cups fresh)
1 cup sugar
1 cup packed light brown sugar
1 cup canola or vegetable oil
4 large eggs
Preheat the oven to 350°F.
In a medium bowl, sift or whisk together the flour, baking soda, baking powder, spices and salt. Set aside.
Blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in two or three additions, mixing just until incorporated. Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.
Again, I doubled this frosting recipe (leaving out the Oreo crumbs) and piled it on. Delish!