Saturday, September 29, 2018

Pumpkin Spice Cupcakes

What is one of the things you do when it’s fall? For me, I run to Starbucks to get a pumpkin spice latte. Well, I don’t exactly run since Starbucks is in my grocery store. It’s really nice to have a Starbucks coffee while I’m shopping. Since pumpkin spice is one of my favorite flavors for fall I thought these Pumpkin Spice Cupcakes would be a special treat between grocery shopping visits.

I can just picture someone eating one of these cupcakes for dessert with a cup of their favorite coffee. For me, I’d have to sit at the kids table and have mine with a tall glass of cold milk. I stopped drinking coffee at home (only when I’m out shopping for the occasional Starbucks) when I quit smoking.

Quitting smoking is totally another subject saved for another day. Because if I talk about quitting smoking and replacing it with ice cream and what does ice cream do to a body? It’s not pretty, so don’t even tell me you can make homemade pumpkin spice ice cream. I don’t want to know. I’m just sticking with Pumpkin Spice Cupcakes for now, ok? Makes 2 dozen


2 cups sugar
1 can 15oz 100% pure pumpkin
4 large eggs
1 cup canola oil
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 cup raisins, optional

Cream cheese frosting:
1/3 cup butter, softened
3 oz cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners sugar
1/2 cup chopped walnuts, toasted or chopped pecans or coarsely chopped heath bars


Preheat oven to 350°. Beat sugar, pumpkin, eggs and oil until well blended. In another bowl, whisk next seven ingredients; gradually beat into pumpkin mixture. Stir in raisins, if using.

  • Fill each of 24 paper-lined muffin cups with 1/4 cup plus 1 teaspoon batter. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts or your choice of topping. Refrigerate. Yum Yum!

  • Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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