Pumpkin Pie Cupcakes with Cinnamon Cream Cheese Frosting

pumpkin cupcakesWe’re continuing the pumpkin theme for fall with yummy cupcakes!

Naomi says, Every month, I attend a live book club at my library. I love bringing fresh baked goods to them and my library staff. It allows me to try out new recipes for the blog and not have them stay at my house to call out to me.

While speaking to the library manager, she talked about her love of anything pumpkin. I remembered seeing this recipe while on Pinterest and thought this would be a perfect time to try it, while giving her a nice treat. It originally was on Taste of Home, which is one of my favorite food magazines.

These cupcakes were even better than what I thought they would be. They were moist and the frosting on the cupcakes were unbelievable. They were even pretty simple to make as well. The recipe garnered about 24 cupcakes.

Ingredients-CUPCAKES

3/4 cup buttersoftened
2-1/2 cups sugar
3 eggs
1 can (15 ouncessolidpack pumpkin
2-1/3 cups allpurpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
Directions-CUPCAKES:

1) In a large bowl, cream butter and sugar until light and fluffy.
2) Add eggs, one at a time, beating well after each addition. Add pumpkin.
3) Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger;
4) Add the flour mixture to the creamed mixture alternately with buttermilk, beating well after each addition.
4) Fill paper-lined muffin cups three-fourths full.
5) Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
6) Cool for 10 minutes before removing from pans to wire racks to cool completely.

Ingredients-FROSTING:

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions-FROSTING:

1) In a large bowl, beat cream cheese and butter until fluffy. 
2) Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth.
3) Frost cupcakes, as desired.

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About the author

Bette Lee Crosby

USA Today Bestselling and Award-winning novelist Bette Lee Crosby's books are "Well-crafted storytelling populated by memorable characters caught up in equally memorable circumstances." - Midwest Book Review The Seattle Post Intelligencer says Crosby's writing is, "A quirky mix of Southern flair, serious thoughts about important things in life and madcap adventures." Samantha from Reader's Favorite raves, "Crosby writes the type of book you can't stop thinking about long after you put it down." "Storytelling is in my blood," Crosby laughingly admits, "My mom was not a writer, but she was a captivating storyteller, so I find myself using bits and pieces of her voice in most everything I write." It is the wit and wisdom of that Southern Mama Crosby brings to her works of fiction; the result is a delightful blend of humor, mystery and romance along with a cast of quirky charters who will steal your heart away. Her work was first recognized in 2006 when she received The National League of American Pen Women Award for a then unpublished manuscript. She has since gone on to win nineteen awards for her work; these include: TheRoyal Palm Literary Award, the FPA President's Book Award Gold Medal, Reader's Favorite Award Gold Medal, and the Reviewer's Choice Award.

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