I've been planning to make Pumpkin cupcakes whenever the fall season came around and now that it is here I had to find the right recipe. Then I saw the cover of a November Family Circle Magazine with cupcakes that looked like pumpkins too!
I thought that was really cute so I decided to put the two together.
Mix flour, baking powder, baking soda, cinnamon and pumpkin pie spice together in a bowl and set aside. (The original recipe called for 2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ground cloves but because I had the pumpkin pie spice from making the pumpkin spice lattes, after comparing the substitutes that recipe provided, I came up with the cinnamon and pumpkin pie spice ratios I used here).
Then, in the bowl of a standing mixer combine pumpkin, sugar, brown sugar and oil.
Add in eggs one at a time mixing well after each. Then, in two portions, add flour mixture in.
Fill muffin pan with paper liners. I always spray my paper liners, it makes the cupcakes come out of the wrappers neatly every time.
Bake at 350 degrees for 18-20 minutes.
Now, for the SUPER orange icing!! The amounts in the recipe made SO much more frosting that was needed. I will almost cut that in half the next time - I may even keep the same amount of cream cheese for an extra strong flavor.
It's hard to see in the picture, but I covered most of the cupcakes with orange crystal sprinkles, (If you are planning on using those for fall decorating, buy them early!! They go fast!) The pumpkin stems are the ends of giant pretzels.
Well here they are: My pumpkin pumpkin cupcakes. The frosting in the recipe I used seemed to be much runnier than the type best for attempting a controlled icing process so I may try a different icing if I were to make the pumpkin designs again.