If you just search for Pumpkin on our site, you’ll see that I love the stuff. Enough to can my own pumpkin and use it all year long. I can’t get over the Pumpkin Spice trap either, I just love that stuff! So when a sweet tooth hit me, and I knew I needed to make something for the guys having game night – I tossed together some Pumpkin Spice Cupcakes. They’re not hard to do and have a milk pumpkin flavor – topped with a spiced cream cheese frosting and you’re in for some delicious fall treats!
Ingredients:
- 3/4 cup Butter, softened
- 2 1/2 cups Sugar
- 3 large Eggs
- 1 can Pumpkin Puree – or 1 jar Home Canned Pumpkin
- 1 2/3 cup White Rice Flour
- 2/3 cup Tapioca Starch
- 1 tbsp Pumpkin Spice
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 3/4 tsp Salt
- 1/2 tsp Baking Soda
- 1 cup Buttermilk
Directions:
- Preheat your oven to 250 degrees.
- In your mixer, cream together your butter and sugar until light and fluffy. Add in your eggs one at a time and beat well after each. Scrape down the sides and add in the pumpkin.
- In a medium bowl, combine your flour, tapioca starch, spices, baking soda and baking powder. Whisk together.
- Add your dry mixture to your batter, alternating between the dry and buttermilk as you add.
- Fill your cupcake liners about 2/3 of the way full and bake for 20-25 minutes or until tester comes out clean.
- Allow to cool in the pan for about 10 minutes before moving to the cooling rack. Cool completely before frosting.
Spiced Cream Cheese Frosting Ingredients:
- 8 oz Cream Cheese Softened (1 box)
- 1/2 cup Butter, Softened (1 stick)
- 4 cups Powdered Sugar
- 1 tsp Vanilla
- 2 tsp Cinnamon
Directions:
- Combine all ingredients in your mixer and mix until well combined. To make your frosting pipe-able you may need additional powdered sugar.
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