All the yummy flavors of pumpkin pie plus the cinnamon-clove buttercream frosting make these pumpkin pie cupcakes the best fall treat! Perfect for your autumn or harvest picnic, potluck, or party!
Last Thursday, I had the opportunity to attend the Taste of Home Cooking School which was held at the Hudsonville Pinnacle Center near our area. While I have heard of Taste of Home Cooking School before, I have never gotten the chance to attend it. This time, I didn’t want to miss this event and so I came.
It was pretty well attended, hundreds of people were there and I hardly saw empty seats. Having never attended one before, I didn’t realize it was very popular.
I supposed it would have been really well-attended because I heard it advertised many times over on the radio several days before the event.
There were even some attendees from my own town. How do I know? Well, because quite a few of them actually won some prizes that Taste of Home was generously giving away that night.
When their names were called, their residence was mentioned as well and so I generously applauded while they received their prizes! 🙂 They gave quite a lot of prizes that night in between the food demo – from gift baskets to kitchen dishes and gadgets, lots of cookbooks, a crockpot, and even some tickets for the Josh Groban concert!
The only sad thing was that I never won anything. Hahaha. 🙂
Nonetheless, it was a wonderful night which I truly enjoyed and I highly recommend it to anyone who may be considering it. It is quite a fun night out for family and friends for sure.
When we entered the auditorium we were given some goodie bag with a magazine full of delicious recipes from the Taste of Home Cooking Show.
I got so excited when the food demo was all based on the recipes on the magazine so we got to see how they were made.
There were about 10 delectable dishes that were featured that night and they were quite appropriate for the season as well. I love all of them but one that particularly stood out for me was this scrumptious Pumpkin Pie Cupcakes.
I have decided right after the demo that it would be on top of my must-try list! Just a day after the even, I made it.
I pretty much followed the recipe to the letter with a very slight adaptation which was mainly the use of butter entirely (and not shortening) as I preferred to just use all-butter instead.
Honestly, it is a fantastic recipe and my attendance at this cooking show is all worth it just because of this! 🙂
So try this easy and truly yummy Pumpkin Pie Cupcakes recipe this Fall! Am pretty sure you’ll love it as much as I do! Don’t they look so delish?
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NOTES ON INGREDIENTS for Pumpkin Pie Cupcakes
Ingredients
- 1 3/4 cups fresh or canned Pumpkin
- Sugar (both white and brown)
- Unsweetened Applesauce
- Vegetable Oil or any neutral-flavored oil
- Eggs
- Egg Whites
- All-purpose Flour
- Baking Powde
- Baking Soda
- Salt
- Ground Cinnamon
- Ground nutmeg
- Gound cloves
Cinnamon-Clove Buttercream Frosting
- Butter, softened
- Confectioner’s (icing) Sugar
- Ground Cinnamon
- Ground Cloves
- Walnuts (or Pecans)
Procedure
In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until-well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; gradually beat into pumpkin mixture until blended.
Fill lined muffin cups two-thirds full. Bake at 350F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For the frosting
In a small bowl, beat the butter until fluffy. Add the confectioner’s sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with chopped walnuts or pecans.
Aren’t these cupcakes gorgeous? They truly are fabulous! Make sure you make them this fall!
This recipe with very slight adaptation is from the Taste of Home Cooking School Magazine.
Pumpkin Pie Cupcakes
Ingredients
- 1 ¾ cups fresh or canned Pumpkin
- ¾ cup granulated white Sugar
- ¾ cup packed Brown Sugar
- ½ cup unsweetened Applesauce
- ⅓ cup Vegetable Oil
- 2 Eggs
- 2 Egg Whites
- 2⅔ cups all-purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
For the Cinnamon-Clove Buttercream Frosting
- 1 stick unsalted Butter, softened
- 1¾ cups Confectioner’s (icing) Sugar)
- 1/4 tsp ground Cinnamon
- ⅛ tsp ground Cloves
- ½ cup chopped Walnuts or Pecans
Instructions
- In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until-well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; gradually beat into pumpkin mixture until blended.
- Fill lined muffin cups two-thirds full. Bake at 350F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For the Cinnamon-Clove Buttercream Frosting
- In a small bowl, beat the butter until fluffy. Add the confectioner’s sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with chopped walnuts or pecans.
Last updated on August 30th, 2023 at 04:07 pm
Sounds like you had fun