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Pumpkin Pie Cupcakes!

I had a brilliant idea the other day while making pumpkin bread – why not make pumpkin cupcakes with a graham cracker crust, aka pumpkin pie cupcakes? I’m sure I’m not the first one to think of this, but I’m still pretty excited about it! It’s a great seasonal recipe (and I LOVE seasonal recipes). Here’s the recipe! 

Pumpkin Pie Cupcakes

Adapted from: My Baking Addiction

Ingredients

  • 2 cups flour
  • 1 can (15 ounces) pumpkin puree (pure pumpkin, don’t accidentally buy pumpkin pie mix!)
  • 1 cup sugar
  • 1 cup packed dark brown sugar
  • 4 eggs
  • 1 cup butter (melted)
  • 1 tablespoon molasses
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla

 

Instructions

  • Preheat oven to 350 degrees.
  • Line cupcake pans.
  • Mix all ingredients together in stand mixer. Mix until there are few (or no) lumps.
  • Fill cupcake pans about 2/3 full.
  • Bake for 20-25 minutes.

 

Graham Cracker Frosting

Ingredients

  • 2 cups graham cracker crumbs
  • 3/4 cup butter
  • 4 ounces cream cheese
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice

Instructions

  • Place graham crackers in food processor and process until you have two cups of crumbs (you could also do this by hand, but a food processor is easier). [NOTE: About two packages (within the graham cracker box) was about 2 cups for me.] Set aside.
  • Mix butter and cream cheese. Mix until smooth.
  • Place all other ingredients in mixer with butter and cream cheese, reserve 1/2 cup graham cracker crumbs.
  • Frost cupcakes.
  • Sprinkle extra graham cracker crumbs on top of the cupcakes.

 

One Response to “Pumpkin Pie Cupcakes!”

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