This pumpkin cream filling recipe originated in 2010 when my other half and I married in the autumn several years ago. Line 2 muffin pans with muffin liners.set aside. https://www.tasteofhome.com/recipes/cream-filled-pumpkin-cupcakes They get a generous piping of spiced cream cheese frosting after baking. In a large bowl mix the eggs, oil, pumpkin, and sugar. No need to sift. In a large bowl, beat Sugar, Oil, Pumpkin and Eggs until well blended. Preheat the oven to 350 degrees. Bring to a boil, stirring constantly. The cake comes out very moist and you shave calories off without the oil & eggs. Crystal . Carefully remove tops and set aside. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, … Slowly add the dry ingredients to the wet and mix until just combined. Prepare pumpkin filling ahead of time and store it in the fridge for up to 1 week. The two batters are then marbled together to create these gorgeous pumpkin and chocolate filled cupcakes. Such a great cupcake ! Preheat oven to 350°. ~Jamie. Mix until smooth. Line muffin pans with muffin papers, you'll end up with about 18 cupcakes. Cream cheese frosting and pumpkin cake are a match made in heaven, and compliment each other perfectly. In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda. Next time I would cut it down to 1 2/3 cup sugar. Add the pumpkin mixture to the dry ingredients and mix on low until smooth. Set aside. Pumpkin Cupcakes. ... Bake: Spoon the batter into the cupcake liners, filling them pretty close to the tops - about 3/4 full. Pumpkin Cupcakes. ONLY the mix & pumpkin puree. 5. Combine Flour, Baking soda, Salt, Baking powder and Cinnamon in a small bowl. Pumpkin pie spices: Ginger powder - 1 tsp. Preheat oven to 350 degrees F. Line a muffin tin with paper liners. Mini Cupcakes: For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature. My absolute favorite desserts this time of year. So glad you like them! Line cupcake pan with paper liners. Replace tops. Pumpkin cupcakes: Preheat the oven 350 degrees. If you continue to use this site we will assume that you are happy with it. I have a soft spot for pumpkin … These Pumpkin Cupcakes are light, moist, and full of warm spices and fall flavor! Please do not attempt to throw in a different cupcake … Bake at 350° for 18-22 minutes or until a toothpick comes out clean. For the cupcakes: Preheat the oven to 350°F.Line a cupcake pan with cupcake liners. Allspice powder - 0.5 tsp. I promised you Chocolate Pumpkin Cupcakes this week and here they are. I would make again, but look for a different frosting recipe. Distribute the batter into the cupcake liners, filling each one halfway. Mix until smooth. Clove powder - 0.5 tsp. 1 standard size box … They freeze well. Decorate the top of cupcakes with pumpkin seeds instead of making candied pumpkin cubes if you are short on time. Distribute pumpkin cupcake batter evenly among 12 cupcake liners, filling to about 3/4 of the way full. 3. If you really, really wanted to cheat, you could use a spice cake mix from the store, add the cream cheese and crumble topping and bake them. Whole family loves them. Blend cake mix, water, pumpkin puree and eggs in a large bowl at low speed until moistened. Makes 10-12 cupcakes (I spread the batter out to make 12 and they are perfectly sized) 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger The cream filling tastes good and has a light texture that goes well with the cupcakes, but it always ends up a little separated and does not look appealing (most likely because of the shortening). My son was more interested in eating the candy pumpkins than the cupcakes but it was totally fine for me as I was eating the best part of the cupcakes, the cream cheese filling and the cupcakes. 6. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans. Being the frugal wench I am, I decided I was going to make our pumpkin wedding cake with pumpkin cream filling … The cupcakes were excellent, but I could not figure out how to get the frosting to come together. Ingredients. If I were you I would use vanilla pudding…add it plain to your cake mix, but then when you make the mousse filling add some pumpkin pie spice to the vanilla pudding mix before you add the half and half. Moist, flavorful, light and fluffy with pure pumpkin spice flavor and a crown of cream cheese frosting! I have made these cupcakes several times over the years. https://www.rachaelraymag.com/recipe/cheesecake-filled-pumpkin-cupcakes Had no problems with original filling. Print Pin Rate. For the Cupcakes: Your butter for the batter will be melted. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Cupcakes. This is a gem of a recipe. I tried the filling 3 times and it only turned out once so I'm done trying to figure out what I'm doing wrong. Replace a homemade pumpkin syrup with a store-bought pumpkin spice syrup. Instructions. Posted on Last updated: November 16, 2020 By: Author Rachel Ballard. Allspice powder - 0.5 tsp. Now it’s time to talk about the cinnamon cream cheese frosting. Beat the two until light and fluffy. Preheat the oven to 350F degrees. I put bailey's irish cream cheese frosting on them! do not add the other ingredients listed on the box. Pumpkin: Be sure to use pure pumpkin puree, not pumpkin pie filling. But they were excellent with Cool Whip frosting from the freezer. Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 1 cup of homemade would work just fine. So go make yourself a big batch. Preheat oven to 350 degrees. I did find that timing for baking cupcakes takes 25 minutes not 15 minutes. Make the Frosting: With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. … My pumpkin spice cupcakes are chock full of real pumpkin, cinnamon, ginger, allspice, cloves and nutmeg! Set aside. Bake 12 to 15 minutes until the cupcakes spring back to the touch. Cinnamon powder - 1 tsp. It … Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended. Add 1 heaping tablespoon of chocolate hazlenut spread into the center of … 4. I don’t need any more to think about. Remove from heat; cool to room temperature. Absolutely delicious! 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