Thanksgiving is one of my favorite holidays, which makes it extra sad that I live in a country that doesn’t celebrate it. While I have to live without the turkey, stuffing, cranberry sauce and pumpkin pie, these cupcakes help bring a little holiday spirit into my desert life…now only if someone could send me some stuffing, I’d be eternally grateful!
The recipe is super easy, and the cupcakes are the perfect mix of pumpkin and cinnamon, without either flavor being overpowering. The main ingredient is just canned pumpkin, which thankfully they sell over here! And for those of you who are less cupcake-inclined or want something different, the original recipe was for pumpkin bars (Paula Deen’s Pumpkin Bars).
Pumpkin Cinnamon Cupcakes :
Ingredients: (Makes 24 cupcakes)
- 4 eggs
- 1 2/3 cup sugar
- 1 cup vegetable oil
- 15-ounce canned pumpkin puree
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1-2 teaspoons ground cinnamon (depending on your taste for it)
- 1 teaspoon salt
Preheat oven to 350 degrees F.
Combine eggs, sugar, oil and pumpkin and beat until light and fluffy. In a separate bowl, mix together flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients into the pumpkin, and mix until smooth.
Fill the cupcake liners about 3/4 of the way, and bake for 20 minutes.
Cream Cheese Frosting:
Ingredients: (This should be more than enough for 24 cupcakes, but you can double/half the recipe depending on what cupcake to frosting ratio you prefer)
- 8 oz cream cheese, softened
- 1 stick butter, softened
- 1/2 teaspoon vanilla essence
- 1 cup icing/confectioners sugar
In a large bowl, beat cream cheese, butter and vanilla until smooth. Add sugar and beat on low speed until fully mixed. Finally, beat on high speed until the frosting is light and fluffy (be careful not to beat it too much, otherwise your frosting becomes runny).
I topped mine off with a sprinkle of cinnamon, and some gold sugar balls and chocolate stars to make it more festive!
Happy Eating and Happy Thanksgiving!