I live in south Florida. It’s still at least 90 degrees everyday. Everyone is pulling out their boots and fall clothes, while myself and everyone else in West Palm Beach, are still sweating their butts off. I’ve lived in south Florida on and off since I was 14. One of the biggest things I miss from home, (Nashville TN) is having different seasons. I love spring and fall but particularly fall. Fall means Thanksgiving and Christmas are coming. Fall means hot chocolate and bonfires. But most importantly, fall means pumpkin. Pumpkin everything. I love the flavor and I adore the smells it leaves in the house when you bake with it. The pumpkin craze has gone a little nuts these days. Starbucks started serving their famous pumpkin spice lattes at least a month ago. I actually saw pumpkin flavored (and shaped) pasta in Trader Joe’s the other day. I mean really? That’s a little much.
If you don’t love the artificial, syrupy, fake pumpkin taste of a pumpkin spice latte (16 year old girls all over the world want to punch me right now), give my pumpkin cupcakes a try. I’ve had people that say they despise pumpkin try these and absolutely love them. They have a subtle pumpkin flavor and a nice spice flavor from cinnamon and nutmeg. I top them with cream cheese frosting, toffee and a drizzle of milk chocolate. They are heavenly and can put anyone in the fall spirit, even if it’s 100 degrees outside. Go be #basic and put on your plaid flannel shirt and buy some pumpkin.
Pumpkin Cupcakes with Cream Cheese Icing
Makes 10 cupcakes
- ½ cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 2 extra-large eggs, at room temperature
- 1 cup canned pumpkin purée (not pie filling)
- ½ cup granulated sugar
- ½ cup light brown brown sugar
- ½ cup coarsely chopped Heath bars
Preheat the oven to 350 degrees. line your cupcake tin with 10 paper liners.
Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the ½ cup vegetable oil. Add the flour mixture and stir to combine. Careful not to overmix.
Scoop the batter into the prepared tins and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely.
Cream cheese frosting
- 8 ounces cream cheese, room temperature
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
Place cream cheese and butter in a large mixing bowl. Be sure that they are both room temperature. Using a hand mixer, cream together until light and fluffy, about 2 minutes. Add in confectioners sugar and vanilla extract. Mix for another 2 minutes.
Top cooled cupcakes with cream cheese frosting. Sprinkle toffee pieces over the top. Melt 1/2 cup of chocolate chips and drizzle melted chocolate to finish.