Tag Archives: Pumpkin

Day 183 – Pumpkin Cupcakes with Caramel Frosting

30 Jan

More accurately Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting (recipe below from Tracey’s Culinary Adventures).  Quite a name, right?  But an interesting combination.  And a whole lot of flavors that I like!  So, check out the Tip Thursday video and then see how all those flavors come together.

Pumpkin-Cupcake     Mini-Pumpkin-Cupcake

Pumpkin cupcakes are always so pretty! They seem to come out with that perfect top every time. I love it! They are squishy and dense. And somewhere between moist and oily.  They have a surprisingly strong pumpkin flavor. Not as much of the spices as pumpkin cupcakes usually have. Which isn’t a bad thing. It’s just a sweet, pumpkin cupcake.


The frosting is smooth and creamy. A little soft, but no softer than a typical cream cheese frosting.  It has a nice caramel flavor, but you get a lot of the cream cheese still too. Which is really interesting.

Note: My frosting was thick enough to pipe without needing to refrigerate, which is what the recipe suggests.

Pumpkin-Caramel-cupcake      Mini-Pumpkin-Caramel-side

When I put them together, I’m surprised at how strong the caramel and the pumpkin flavors remain. And how well they seem to go together. It’s not a combination I had considered in the past, but, at least according to this cupcake, it totally works. It’s smooth and creamy. It’s really sweet, so consider yourself warned. But this would make a lovely addition to any holiday meal for sure! As long as you have pumpkin and/or caramel fans at the table.

Note: I didn’t have any caramels, so I topped mine with caramel Nips and the caramel bits I had.

Pumpkin-Caramel-top      Mini-Pumpkin-Caramel

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 3 (Easy cupcake! Caramel takes a bit of time though.)
  • TOTAL: 18


Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting (recipe from Tracey’s Culinary Adventures)


  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 2/3 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature


  • 1 lb confectioners’ sugar, sifted divided
  • 1/2 cup plus 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (8-oz) package cream cheese, at room temperature
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature

For directions visit Tracey’s Culinary Adventures.

*Tomorrow: Amaretto Gluten-free Cupcakes*

Day 168 – Pumpkin Pomegranate Cupcakes

15 Jan

Wow.  These are different.  Like…really different!  Pumpkin Pomegranate Cupcakes (recipe below from Recipe Corner).  What?!  How could I NOT try these?  So interesting!

Pumpkin-Cupcake     Mini-Pumpkin-Cupcake

The cupcakes are extremely moist and squishy. They have a nice pumpkin flavor with that hint of spice. The chocolate chips steal the show though, when you get a bite with them.

Note: You definitely get more pumpkin from the full-sized than the mini.


The drizzle is smooth and creamy.  It tastes like cream cheese frosting. Not as much sugar added, so it tastes like a lighter frosting than the ones that are heavier on the sugar.

Note: It’s clearly thick enough to pipe on, if you wanted to do it that way too.

Pumpkin-Pom     Mini-Pumpkin-Pom

These manage to be refreshing and rich at the same time. It’s very unique for a cupcake. The pop of the pomegranate is nice and sour, but then immediately countered by the chocolate. The pumpkin and the cream cheese kind of take a back seat, but they are the last taste you get. This may not be the “every person” cupcake. But it is impressive and extremely interesting. Very unique. And, not a lot of tall frosting, so it’s easy to eat without making a mess!

Pumpkin-Pom-top     Mini-Pumpkin-Pom-top

Note: The recipe doesn’t specify what is to be used as a chocolate drizzle. I used a simple melted bittersweet chocolate.

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4.5 (very unique)
  • Ease of Making: 3.5
  • TOTAL: 19


Pumpkin Pomegranate Cupcakes (recipe from Recipe Corner)


  • 1 cup vegetable oil
  • 1 cup (7 1/2 oz.) dark brown sugar
  • 1 cup (7 oz.) vanilla sugar (can substitute granulated sugar)
  • 4 whole large eggs (room temperature)
  • 2 cup 100% pure pumpkin
  • 2/3 cup water
  • 1 teaspoon vanilla
  • 3 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • few grates of fresh nutmeg
  • 1 1/2 cup (9 oz.) chocolate chips

Cream Cheese Drizzle:

  • 8 ounce cream cheese (softened but still cool)
  • 5 tablespoon unsalted butter (softened but still cool)
  • 1 tablespoon sour cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup confectioners’ sugar


  • chocolate drizzle
  • pomegranate seeds

For directions visit Recipe Corner.

*Tomorrow: Really Lemony Lemon Cupcakes*

Day 163 – Cinnamon Pumpkin Cupcakes

10 Jan

It.  Is.  Cold.  Just cold.  Has been for a while now.  And, I don’t know about you, but these Cinnamon Pumpkin Cupcakes (recipe below from Sweet and Savory by Sarah) sound like a little dessert that just might warm me up a little.

CP Cupcake     Mini Cupcake

The cupcakes are extremely dense. They are a lot like a pound cake. Thick and cakey, but not dry.  They have a nice, sweet pumpkin flavor with a strong nutmeg taste.

Cinnamon Frosting

The frosting is extremely thick, even after adding milk. It has a cookie dough graininess, because of the brown sugar.  It’s really tasty. And, again, I normally don’t love frostings with shortening. The brown-sugar-cinnamon is always a winning combo though.

Cinnamon Pumpkin Cupcake     Mini Cinnamon Pumpkin Cupcake

Ok. When I put these together it reminds me of these thick, sweet crepes that my sister and I used to make at home. Then stuff them with lots and lots of brown sugar. That’s what this reminds me of. Oh sure, the pumpkin and cinnamon make strong appearances, but that’s what it reminded me of. Very tasty. Not overly dessert-y. These would make a great tea party or morning/early afternoon dessert.

Note: The minis work, but the overall flavor is better in the full-size.

Cinnamon Pumpkin Cupcake top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4
  • TOTAL: 19.5


Cinnamon Pumpkin Cupcakes (recipe from Sweet and Savory by Sarah)


  • 1 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 2 Cups All Purpose Flour
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 4 Eggs
  • 1/2 Cup Milk
  • 3/4 Cup Pumpkin Puree
  • 1 Stick of unsalted Butter, softened


  • 1 stick of unsalted butter
  • 1/4 Shortening
  • 1/3 Cup Brown Sugar
  • 1/2 tsp. Cinnamon
  • 3 Cups Powdered Sugar
  • 3 Tbsp Half and Half

For directions visit Sweet and Savory by Sarah.

*Tomorrow: Marshmallow Stuffed Chocolate Cupcakes*

Day 156 – Delicious Pumpkin Cupcakes

3 Jan

So, yeah.  I know.  Thanksgiving and Christmas are over.  But does that mean I can’t still enjoy a pumpkin dessert now and then?  I hope not. And to prove it, I decided on these Delicious Pumpkin Cupcakes with Honey Cream Cheese Frosting (recipe below from LaLa Cake).

Pumpkin-Cupcake     Mini-Pumpkin

The cupcakes are very squishy and very moist. They’re somewhat dense, but not thick.  The have a strong pumpkin flavor, with a nice balance of spicy and sweet.


The frosting is silky smooth and creamy.  It tastes so interesting. It’s a cream cheese frosting first, but then you get that bit of honey. So different, and unexpected from a cream cheese frosting.

Frosted-Pumpkin-Cupcake     Mini-frosted-Pumpkin

I’m not quite sure how to feel about these. The first bite, I thought it was really tasty together. But the more I ate, the less certain I was about the honey and the pumpkin. They’re such strong, unique flavors, I’m just not sure how I feel about them together. I think next time I’d add slightly less honey, and see if that helps, cause I love the cream cheese frosting with it!

Note: The minis taste almost identical to the full-sized.


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 18.5


Delicious Pumpkin Cupcakes with Honey Cream Cheese Frosting (recipe from LaLa Cake)


  • 1 1/4 cup Sifted Cake Flour
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/2 Garam Masala (can also use All-spice)
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Salt
  • 2 Eggs
  • 3/4 cups Light Brown Sugar
  • 1/2 cup Oil
  • 1 cup Canned Unsweetened Pumpkin Puree


  • 8 oz Softened Cream Cheese
  • 1/2 cup Powdered Sugar
  • 1/4 cup Honey
  • 10 tbsp Softened Butter
  • 1 tbsp Vanilla Extract

For directions visit LaLa Cake.

*Tomorrow: Chocolate Chip & Mascarpone Cupcakes*

Day 131 – Pumpkin Cupcakes

9 Dec

I wanted to do something a little extra special today.  Yes, more special than Musical Monday (though be sure to check it out below).  Today is my sister and husband’s anniversary.  The ornament with the cupcake was one that they gave away as party favors at the wedding in 2006.  So, I wanted to make these Pumpkin Cupcakes (recipe below from Smitten Kitchen) today.  Not just because I love pumpkin.  But because, with the recipe, there is a tutorial on making frosting roses.  Check out the music for today, then see how my roses turned out…

For more info on Black Bear Tribe, visit their website.

Now, onto the cupcakes!

Pumpkin-Cupcake     Mini-Pumpkin

The cupcakes are very squishy. Very soft. They have a good moistness, but they’re not wet.  They have a nice balanced flavor between spices and pumpkin. Not overly sweet.


The frosting is thick and creamy. Maybe a bit on the soft side, but it works.  Not a very strong maple flavor. The cream cheese is the standout.

Pumpkin-Frosted     Mini-Pumpkin-frosted

The cream cheese is the strongest flavor, right off the bat. The pumpkin and spice come in second. It’s a tasty cupcake, but I do with the balance was slightly more accurate. Next time I might play with adding more maple syrup and a little more sugar, and see where that takes me.

Pumpkin-Frosted-top     Mini-rose-frosting

Notes: The writer offers instruction videos on how to make these roses. For my very first attempt, I feel pretty good about it…

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4.5
  • Ease of Making: 4
  • TOTAL: 19


Pumpkin Cupcakes (recipe from Smitten Kitchen)


1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

For directions visit Smitten Kitchen.

*Tomorrow: Perfect Vanilla Cupcakes*

Day 125 – Pumpkin Pie Cupcakes

3 Dec

You didn’t think those Thanksgiving flavors could stay away too long, right?  I mean, aren’t they really closely related to all winter/holiday flavors?  I thought so.

So, just in case you didn’t get enough pumpkin pie at Thanksgiving, I decided we needed to try these Pumpkin Pie Cupcakes (recipe below from une-deux senses).  (PS – This is the most interesting take on a pumpkin pie in cupcake form that I’ve EVER seen!

Cinnamon-Cupcake     Mini-Cinnamon-Cupcake

The cupcakes are extremely dense and a little dry.  They have a really nice cinnamon taste. The graham cracker at the bottom gives it just a little added crunch.


The frosting is a pie consistency, very thick, but smooth. I scraped back the top dark brown layer, so that the frosting was all the same color.  It tastes like just the pumpkin pie filling. Surprisingly strong, considering there are other things in it.

Pumpkin-Pie-Cupcake     Mini-Pumpkin-Pie-Cake

The frosting is still the shining star of the this cupcake, but the graham cracker counteracts the frosting a little for flavor. The cupcake itself offers a nice palate for the frosting. I might prefer it with less or no graham cracker base.  Or the cupcake-graham-cracker combination with a different frosting…

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3
  • Overall Taste: 3.5
  • Appearance: 3
  • Ease of Making: 4 (the whole process isn’t hard, but it is a little more time-consuming than usual.)
  • TOTAL: 17


Pumpkin Pie Cupcakes (recipe from une-deux senses)

For the cupcakes:
1 3/4 cups cake flour
1 cups sugar
1/2 tbsp baking powder
1/4 tsp salt
1/2 cup or 1 stick unsalted butter, diced, at room temperature
1/2 cup milk, divided
2 large eggs
1 large egg white
1 tsp vanilla
1 tsp cinnamon
For the graham cracker crust:
3/4 cup graham cracker crumbs
2 tbsp light brown sugar
3 tbsp unsalted butter, melted
For the pumpkin pie frosting:
2 large eggs, beaten
1 can (16 oz.) pureed pumpkin
2 tbsp molasses
3/4 cup brown sugar, packed
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tbsp flour
1 can (12 oz.) evaporated milk

For directions visit une-deux senses.

*Tomorrow: Dulce de Leche Cupcakes*

Day 113 – Pumpkin Spice Latte Cupcakes

21 Nov

You know, I’m always up for a cupcake based on a popular beverage.  Especially if said beverage is a holiday one that contains coffee.  Sign.  Me.  Up.

So, there was no resisting these Pumpkin Spice Latte Cupcakes (recipe below from Annie’s Eats).  Enjoy today’s tip video and today’s book: The Horse Whisperer by Nicholas Evans, while you dig into these yummy cupcakes!

Now, enjoy your coffee fix for today!

Pumpkin-cupcake     Mini Pumpkin-cupcake

The cupcakes are very moist and dense.  Cake has a strong pumpkin flavor. The minis are sweeter than the full-size.


Whipped topping is quick and easy. It’s soft and fluffy, easy to pipe.  Slightly sweeter than whipped cream with just that small addition of powdered sugar.

PSL-cupcake     Mini-PSL-cupcake

Together this cupcake is way tastier than I was expecting! The sweetness of the frosting with the spicy simplicity of the cupcake and just that touch of darkness from the caramel. Yum! Very much like a pumpkin spice latte, but (dare I say) better. I’m not always a huge pumpkin spice latte fan, but this is a cross between that and a pumpkin pie with whipped cream!


Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 3 (whipped cream is super easy, caramel…not so much)
  • TOTAL: 18.5


Pumpkin Spice Latte Cupcakes (recipe from Annie’s Eats)

For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing

For the frosting:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

To finish: 
Ground cinnamon

Caramel sauce

For directions visit Annie’s Eats.

*Tomorrow: Mini Carrot Cupcakes*

Day 103 – Pumpkin Spice Cupcakes

11 Nov

I am ready for the holiday season.  I am ready for holiday flavors.  The pumpkin, the cinnamon, the caramel, the sweet potato.  It’s gonna be a yummy couple of months, and I’m excited.  Enjoy the Musical Monday selection for today and then enjoy these Pumpkin Spice Cupcakes (recipe below from Averie Cooks) with today’s book: Around the World in Eighty Days by Jules Verne.

Find out more about hope hazy:

https://www.facebook.com/hopehazy  http://www.hopehazy.com

Twitter: @hopehazy  iTunes: hope hazy

Now, let’s dig in!

Pumpkin-Cupcake      Mini-Pumpkin

The cakes are extremely moist and soft – very squishy.  Almost like a delicate banana bread muffin in texture.  They have a nice, delicate sweet taste. A little pumpkin, a little spice, a little sweet, but nothing strong or overpowering. Just nice.


The frosting is thick enough to pipe, but has nice shapes and spikes if you just plop it on.  It tastes like a sweet, vanilla buttercream with just a slight variation, more than a marshmallow frosting.

Frosted-Pumpkin     Mini-Pumpkin-frosted

Yum! This is a nice, I-could-eat-the-whole-batch cupcake. Nothing particularly strong or overstated, but just good. The only thing I might change is a little more spice or a little more pumpkin. You get the cupcake first, then the frosting, then you kinda want another hit of cupcake to balance the frosting. It doesn’t come. It doesn’t bother me. But it leaves you wanting more. Overall though, just…yum. I will be making these again for sure!

Notes: The minis are a nice representation, but they get easily top heavy because the cake is so light. Just something to keep in mind when your packing them up.

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 20


Pumpkin Spice Cupcakes (recipe from Averie Cooks)

For the Cupcakes

1 large egg

heaping 1/4 cup canned pumpkin puree (not pumpkin pie filling)

3 tablespoons canola or vegetable oil

2 tablespoons vanilla or plain Greek yogurt or sour cream

3 tablespoons granulated sugar

1 tablespoon light brown sugar, packed

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice

1/4 teaspoon ground cloves

pinch salt, optional

6 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

For the Marshmallow Buttercream Frosting

1/2 cup unsalted butter (1 stick), softened

about 3/4 cup Marshmallow Creme or Marshmallow Fluff, about half of one 7-ounce jar (you don’t need to measure it since it’s so sticky, just eyeball it and use half the jar)

1 teaspoon vanilla extract

1 1/2 to 2 cups confectioners’ sugar, sifted is preferred

For directions visit Averie Cooks.

*Tomorrow: S’more Cupcakes*

Day 70 – Brownie Cupcakes with Pumpkin Cream Cheese Frosting

9 Oct

It’s officially into October now, so it’s perfectly acceptable to enjoy a Pumpkin dessert…or 2….or 12…but who’s counting?!

It’s no secret that I love brownies.  I mean, I love chocolate, so who’s surprised.  When I was a kid, I used to only put about 2/3 of the brownie batter in the actual pan.  The rest went into the living room with me and a spoon…

Did you do that too??

If you did (or know someone who did), you need to try these Brownie Cupcakes with Pumpkin Cream Cheese Frosting (recipe below from Sally’s Baking Addiction).

Brownie-Cupcake     Mini-Brownie-Cupcake

These cakes have the texture of a brownie, very dense and very moist!  They also taste like a dark, fudgy brownie. Not terribly sweet.


The frosting seems like it’s going to be rather thin, but it sits on the cupcakes quite well – wasn’t sliding off.  It is also very sweet and spicy (as in cinnamon/pumpkin spice, not cayenne…).

Cupcake-with-frosting     Mini-Cupcake-w-frosting

These are lovely.  My husband said, “Like pumpkin pie in your mouth, then you get chocolate at the end.” That’s a fairly accurate description. I said it was more like a pumpkin-filled chocolate pastry. Very enjoyable. These would be perfect for any holiday gathering. They look autumn-y, they’re super easy to put together and they are delicious!  Note: The minis are a nice version too, very accurate to the taste!

Scoring Sheet:

  • Cupcake Taste: 4 (I love brownies)
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4.5 (batter is all in 1 bowl, my favorite kind!!)
  • TOTAL: 20


Brownie Cupcakes with Pumpkin Cream Cheese Frosting (recipe from Sally’s Baking Addiction)

Brownie Cupcakes

  • 4 ounces unsweetened or bittersweet chocolate, chopped (I used Ghirardelli)
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1 and 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt

Pumpkin Cream Cheese Frosting

  • 4 oz cream cheese, softened to room temperature
  • 2 Tablespoons unsalted butter, softened to room temperature
  • 1/4 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp nutmeg (OR 3/4 tsp pumpkin pie spice)
  • 2 – 2.5 cups confectioners’, sifted
  • 1/4 cup flour (to thicken, as needed)
  • salt, to taste

For directions visit Sally’s Baking Addiction.

*Tomorrow: Caramel Macchiato Cupcakes*

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