Autumn Pumpkin Cupcakes Recipes

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AUTUMN HARVEST CUPCAKES



Autumn Harvest Cupcakes image

These cupcakes are full of fall flavors! The cake itself is made healthier with pumpkin and applesauce in place of eggs, oil and water. The candy recipe makes plenty for extra snacking.

Provided by Mott's

Categories     Trusted Brands: Recipes and Tips

Time 1h30m

Yield 21

Number Of Ingredients 20

1 (18.25 ounce) package white cake mix (with pudding)
1 (15 ounce) can pumpkin puree
1 cup Mott's® Natural Applesauce
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 (8 ounce) package cream cheese, room temperature
4 tablespoons butter, room temperature
1 ½ teaspoons vanilla extract
3 cups confectioners' sugar
1 vanilla bean, seeds removed and set aside
1 ½ cups white sugar
½ cup water
½ cup Mott's® Natural Applesauce
¼ teaspoon cinnamon
1 pinch nutmeg
¼ cup confectioners' sugar
2 tablespoons chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare cupcake pans with paper liners.
  • Combine cake mix, pumpkin, applesauce, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice in a large bowl. Using electric mixer, combine until thick cake batter forms.
  • Portion into prepared cupcake tins, about 2 tablespoons each. Bake for 15-20 minutes until toothpick comes out clean and the tops begin to brown.
  • For the Frosting: With an electric mixer fitted with a whisk attachment, whip cream cheese and butter until well combined, scraping sides of the bowl as necessary. Add vanilla and whip until incorporated.
  • Add 3 cups of powdered sugar, one cup at a time, whipping the frosting to incorporate each cup fully before adding the next. Add the vanilla seeds and whip one last time. Spread or pipe onto cupcakes.
  • For the Candy: Line a baking sheet with aluminum foil. Sprinkle with powdered sugar and pecan pieces, if desired.
  • Combine sugar, water, Mott's® Natural Applesauce, cinnamon, and nutmeg to a large saucepan. Heat on medium until mixture starts to boil. Stir regularly until candy reaches hard-crack phase (300 degrees F on a candy thermometer, or until the candy audibly crackles when dropped into a cup of cold water).
  • Pour prepared candy over powdered sugar and pecan pieces. Allow to completely cool and harden before breaking into pieces. Sprinkle onto frosted cupcakes.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 57.1 g, Cholesterol 17.5 mg, Fat 9.2 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 4.2 g, Sodium 258.1 mg, Sugar 49.2 g

AUTUMN PUMPKIN CUPCAKES



Autumn Pumpkin Cupcakes image

I love pumpkin! And this Pumpkin Cupcake is one of my favorite ways to have it! A wonderful Pumpkin Spiced Cupcake Draped in a Cream Cheese Frosting and then drizzled with a Caramel Sauce...Wonderful! This Caramel Sauce can be used on many things, such as Quick Breads, Pie and Ice Cream as well. And stores well in...

Provided by Wendy Rusch

Categories     Other Sauces

Number Of Ingredients 22

CUPCAKE
2 c flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp pumpkin pie spice
4 eggs
2 c sugar
3/4 c veg oil
1 tsp vanilla
1 - 15 oz can of pumpkin
CREAM CHEESE FROSTING
8 oz cream cheese, softened
8 oz butter, softened
1 tsp vanilla
3 c powdered sugar
CARAMEL SAUCE
1/2 c butter
1 c brown sugar
3/4 c heavy cream
1/4 tsp salt
1 tsp vanilla

Steps:

  • 1. Preheat oven to 350 and line cupcake pans with liners. Makes about 20. Sift together flour, baking powder, baking soda, salt, spice and set aside. In a large mixing bowl, combine eggs, sugar, oil, pumpkin and mix well. Add wet ingredients to dry, mix well, being careful not to over mix. Fill liners ¾ full, bake at 350 for 17-20 minutes. Or until, top springs back when touched. Cool in pans 10 minutes, and then remove to racks to cool completely. When cooled completely, you can frost with whipped cream or cream cheese icing...I personally like to drape them in the cream cheese icing! Then drizzle with caramel sauce. As seen in photo.
  • 2. For Frosting: In a large mixing bowl, cream together cream cheese and butter until smooth and creamy, 2-3 minutes. Scraping bowl as necessary, add vanilla, mixing well. Add powdered sugar and beat until very smooth, creamy and fluffy, 2-3 minutes
  • 3. For Caramel Sauce: Melt butter in a saucepan over medium heat, add sugar stir until blended, whisk in cream and salt. Bring to a gentle boil and cook 5 minutes, boiling gently and whisking occasionally. Remove from heat and stir in vanilla. Allow to cool then store in a sealed container in refrigerator. I use a squirt bottle (like the type ketchup or BBQ sauce comes in at a restaurant) This can be made a couples days in advance, just pop in microwave to warm just enough to drizzle. Microwave only 15 seconds at a time.
  • 4. * For even more flavor, try adding a tsp or so of maple flavor to the frosting! :o)

AUTUMN PUMPKIN CUPCAKES



Autumn Pumpkin Cupcakes image

These little pumpkin cupcakes are capped with cream cheese frosting and drizzled with a homemade salted caramel sauce. I like to make the caramel sauce in advance and keep it in the fridge till dessert. -Wendy Rusch, Trego, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 21

2 cups sugar
1 can (15 ounces) solid-pack pumpkin
4 large eggs
3/4 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
SAUCE:
1/2 cup packed brown sugar
6 tablespoons heavy whipping cream
1/4 cup butter, cubed
1/8 teaspoon salt
1/2 teaspoon vanilla extract
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup butter, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, beat sugar, pumpkin, eggs, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, pie spice, salt and baking powder; gradually beat into pumpkin mixture., Fill prepared cups two-thirds full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For sauce, in a small heavy saucepan, combine brown sugar, cream, butter and salt; bring to boil. Reduce heat; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to room temperature., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; drizzle with sauce.

Nutrition Facts : Calories 391 calories, Fat 22g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 357mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

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