Toffee Pumpkin Cupcakes
Pumpkin is one of my favorite flavors of fall. I use it in everything. Pies, bars, breads, and even in homemade noodles. Thankfully, last year my garden produced an epic amount of heirloom pumpkins that I roasted, pureed, and then froze so I can make pumpkin recipes all year long. Including these Toffee Pumpkin Cupcakes.
These start by combining the dry ingredients in a large bowl. Flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a second bowl, whisk together the wet ingredients. Sugars, pumpkin puree, melted butter, eggs, and vanilla.
Gently stir in the toffee bits for an added crunch and flavor.
Line muffin tins with cupcake liners and fill with the batter.
Bake the cupcakes for about 20 minutes.
While the cupcakes cool, go ahead and mix up this delicious cinnamon cream cheese frosting.
Start by beating together the butter and cream cheese. Add in the vanilla and cinnamon, before finishing with the powdered sugar. Whip together until it reaches the desired consistency.
Frost your cupcakes with this delicious frosting.
I used a pastry bag and piping tip so things were a ‘bit’ more controlled.
Top the frosting with a sprinkling of toffee pieces.
Box a few cupcakes up and give them to family and friends.
Or, go ahead and enjoy the whole batch yourself.
I won’t tell.
Toffee Pumpkin Cupcakes
This recipe for Toffee Pumpkin Cupcakes is the perfect, easy fall dessert. Moist cupcakes with a cinnamon cream cheese frosting.
Ingredients
Toffee Pumpkin Cupcakes
- 2 3/4 cups Flour
- 2 tsp Pumpkin Pie Spice
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1 can (15 oz) Pumpkin
- 1 cup Melted Butter
- 1 cup Brown Sugar
- 2/3 cup White Sugar
- 3 Eggs
- 2 tsp Vanilla
- 1 cup Chopped Toffee Bits
Cinnamon Cream Cheese Frosting (double this recipe if piping cupcakes instead of simply frosting)
- 3/4 cup Butter, softened
- 4 oz Cream Cheese, softened
- 1/2 tsp Vanilla
- 1/4 tsp Cinnamon
- Milk or Cream, if necessary
- 1 cup Chopped Toffee Bits, for decorating
Instructions
Toffee Pumpkin Cupcakes
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In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, salt, and baking soda.
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In another bowl, mix together the canned pumpkin puree with the melted butter, brown sugar, white sugar, eggs, and vanilla.
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Pour the liquid mixture into the dry ingredients and mix until just incorporated. Don't over-mix the batter or the cupcakes may become dense.
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Gently stir in the toffee bits.
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Line a muffin pan with cupcake liners and then divide the batter between the cups filling no more than 2/3 full. (For me, this was about 1/3 cup of batter in each cup).
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Bake cupcakes at 350℉ for about 20 minutes or until cooked and a toothpick inserted in the center of a cake comes out clean.
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Let the cupcakes cool for a few minutes in the pan before removing to a cooling rack, to cool completely.
Cinnamon Cream Cheese Frosting
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In a bowl, beat together the softened butter and cream cheese. Add in the vanilla and cinnamon and whip until incorporated.
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Slowly, add in the powdered sugar until it is fully mixed into the butter and cream cheese.
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Check the consistency, if the frosting is too thick, thin it with a splash or two of milk or cream.
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Decorate the cooled cupcakes with the frosting and sprinkle the tops with remaining toffee bits.
Recipe Notes
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