Pumpkin Pie Cupcakes with Cream Cheese Frosting
I love Fall. It is my very favorite season. To me, Fall means sweaters, leaves turning, family, and pumpkin pie. Those wonderful fall smells that come from the oven when you are baking pumpkin pie are the best. My mama always makes a pumpkin and a pecan pie at Thanksgiving. They are so yummy that you can hardly stand to wait for them to cool to have a big ole piece topped with her whipped cream. I always look forward to the warm, homey feeling that Fall brings.
In the spirit of Fall, I decided to whip up some pumpkin pie cupcakes. Instead of a plain cake with cream on top, I thought that these needed some crunch to them. A pie always has a crust, so I made a graham cracker crust to go with these. These were super easy to make and turned out delish. If you like pumpkin, you will love these cupcakes. With a touch of cream cheese on top, they are the perfect fall treat! Enjoy!!
For the crust
2 cups graham cracker crumbs
2 cups pecans, finely ground
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1 cup pumpkin puree (about 3/4 of a 15 oz. can)
1-1/2 cups flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1 teaspoon salt
1-1/4 teaspoon cinnamon
4 tsp pumpkin pie spice
1/2 cup of canola oil
3 large eggs
For cream cheese frosting
8oz cream cheese, room temperature
1 cup (2 sticks) butter, room temperature
1 tsp vanilla extract
1 lb (~4 cups) powdered sugar, sifted
Preheat oven to 350F. Line 24 cupcake tins with papers.
Press crust mixture onto bottom of each cupcake liner, about 1 tbsp. Set aside. ( I used a rounded tablespoon for each cup.)
To Make the cupcake–
Sift the flour, baking powder & soda, salt, cinnamon, pumpkin pie spice and set aside. In your stand mixer with the paddle attachment, mix the eggs, sugar, pumpkin, and oil until smooth. Slowly add the flour mixture until incorporated being careful not to over beat. Fill the liners 1/2-2/3 full and bake until a toothpick inserted in the center comes out clean, about 17-20 minutes.
To make frosting—
Combine the butter and cream cheese together in a mixer fitted with a flat beater attachment until creamed. Add vanilla extract. Gradually add powdered sugar. Scrape down the bowl as needed.
Cool cupcakes completely before piping on cream cheese frosting. Use a 1M star tip to pipe frosting on the cupcakes before serving.