The products in the post are sponsored by Good Cook, all opinions are 100% my own!
Thanksgiving is right around the corner and I cannot stop making all these delicious Pumpkin Recipes! Did you see my post from last week where I made Pumpkin Spice Cookies? They were so good, I barely got the chance to take pictures before they vanished! This time I decided to make these easy Pumpkin Spice Cupcakes. These cupcakes are incredibly moist, packed with lots of pumpkin flavors and topped with a delicate, whipped cream cheese frosting. I personally think that these would be a great breakfast muffin by just leaving the frosting off of it!
This Pumpkin Spice Cupcakes Recipe would make a great dessert for your Thanksgiving Menu! If you love Pumpkin, make sure to check out our Pumpkin Pie Bites Recipe and our Pumpkin Spice Cookies Recipe
Being a blogger, I get great opportunites to work with brands like Good Cook. It allows me to use products I love while doing what I normally do anyway. I used Good Cook Bakeware, specifically the nonstick 6-cup muffin pan to make these delicious pumpkin cupcakes. It is designed to distribute heat evenly for thorough baking without hotspots or burned edges; meaning your cupcakes won’t be undercooked in the middle or have those nasty overcooked crispy edges. I truly love the Good Cook products and give their bakeware a rating of 5 out of 5 stars!
If you plan on using fresh pumpkin in your recipe, don’t forget to pick up the Good Cook Pumpkin Scoop that is available at Walmart.
Now for the delicious Pumpkin Spice Cupcake Recipe:
Pumpkin Spice Cupcakes Recipe
Ingredients
Pumpkin Spice Cupcakes
- 1 stick unsalted butter, room temperature
- 1 cup firmly packed dark-brown sugar
- 1/3 cup granulated sugar
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk mixed with 1 teaspoon vanilla
- 11/4 cups canned solid-pack pumpkin
Maple Cream Cheese Frosting
- Two (8-ounce) packages cream cheese, softened
- 1 stick unsalted butter, room temperature
- 2 cups confectioners sugar
- 1/4 cup pure maple syrup
- Orange sprinkle to put on the tops of the cupcakes
Instructions
Cupcakes
- Preheat oven to 350 degrees.
- Line cupcake pans with paper liners; set aside.
- In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
- In a medium bowl, sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt
- Add the eggs 1 at a time to the mixer, scraping down the sides after each addition.
- Alternate adding the flour and milk mixtures, beginning and ending with the flour.
- Beat in the pumpkin until smooth.
- Fill cupcake liners about halfway.
- Bake for 20 to 25 minutes or until the the toothpick interested in the center comes out clean.
- Let cool completely.
Frosting
- Place cream cheese in the bowl and beat on medium speed until smooth.
- Add butter, and beat until fluffy. Reduce speed to low; gradually add sugar, and continue beating until light and fluffy.
- Add pure maple syrup, and mix to combine.
- Frost and add orange sprinkles
The Ultimate Thanksgiving Twitter Party!
Speaking of Turkey Day, the folks over at Good Cook are hosting The Ultimate Thanksgiving Twitter Party, Monday, November 25, 2013 from 6:00pm to 7:00pm EST on Twitter with hashtag #Thanksgivingtips
Join in as we talk about everything Thanksgiving from turkey prep to decorating the table. Plus get a chance to win a special gift and one of three $200 Thanksgiving Baskets that will arrive in time for your dinner.
Be among the first 500 to RSVP by November 23, 2013 and receive a FREE set of Turkey Lifters!
Click here to RSVP and Follow Good Cook on Twitter!
If this Pumpkin Spice Cupcake recipe sounds delish to you, then make sure to check out our Pumpkin Spice Cookies!
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