Pumpkin Pie Cupcakes

These pumpkin pie cupcakes are exactly what your Thanksgiving table needs! Replace the traditional pie with them and you won’t even miss it.

Growing up, Thanksgiving dessert was all about the pie. Pumpkin pie. There were usually two or three of them on the dessert table. Sometimes we’d even have pumpkin cheesecake.

The pumpkin filling is aromatic with warm, cozy spices. It sits on a buttery, flaky crust. And it’s usually topped with sweetened whipped cream. This is everything we love about pumpkin pie!

I’ve taken all those components and transformed this classic pie into a cupcake. And it tastes exactly like pie!

I’ve made pumpkin cupcakes before in mini form. I used that recipe and tweaked it a tad to get the ultimate pumpkin cupcake. They smell so good, you guys!!

I had the opportunity to test some spices from Frontier Co-op. They were kind enough to send me bottles of organic vanilla, Vietnamese cinnamon, turmeric, Jamaican allspice, and black pepper.

Every bottle has a story and each label shares the purpose within. Frontier Co-op’s entire belief is based on doing all things with a purpose and that includes cooking.

I chose to use the vanilla, cinnamon, and allspice in today’s cupcakes. Creating twists on classic recipes for my family and friends to enjoy is how I cook with a purpose.

Ingredients
For the cupcakes

• 1/2 cup unsalted butter softened
• 3/4 cup light brown sugar packed
• 1 cup pumpkin puree
• 2 large eggs
• 1 teaspoon One Frontier Co-op Vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon One Frontier Co-op Organic Vietnamese Cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon One Frontier Co-op Jamaican Allspice
• 1/4 teaspoon ground ginger
• 1/2 cup milk

For the topping

• 1/2 recipe homemade pie crust (you can also use store-bought)
• 2 tablespoons milk
• 2 tabelspoon coarse sugar
• For the frosting
• 1 recipe stabilized whipped cream

Instructions

1. Heat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside.
2. In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in the pumpkin puree until well combined. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.
3. .....................................

for full instruction please see : www.bakedbyanintrovert.com

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