I need to give my husband, Patrick, credit for these Pumpkin Cupcakes with Nutmeg Buttercream Frosting. He was the one who dreamed up these fantastic little pumpkin cuppie-cakes piled high with nutmeg-infused buttercream frosting. Are you drooling yet??? I am.
Why is it that as soon as September comes around, all I can think about is pumpkin, pumpkin, pumpkin? Maybe it has to do with the fact that every recipe on my Pinterest feed is pumpkin-something. I guess I’m not the only one with a slight pumpkin obsession…
I need to warn you, these cupcakes are sweet. Like really sweet. Prepare your tastebuds for an overwhelming burst of pumpkin-spiced sweetness. If you dislike very sweet treats (you might be crazy), skip the sweetened condensed milk. However, I highly recommend piping a dab of it into the middle of each cupcake. It adds an extra ooey-gooey bite of sweet flavor when you take that first bite.
And of course, these cupcakes require a giant glass of milk, cool autumn weather and dreams of all-things-pumpkin. Happy fall everyone!
- 1 ¾ cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 2/3 cup brown sugar, packed
- 2 eggs
- 1 cup canned pumpkin puree
- ½ cup butter at room temperature
- 1/3 cup plain Greek yogurt
- 1 tsp. vanilla
- 1/4 cup mini chocolate chips
- 1/4 cup sweetened condensed milk for stuffing, optional
- 4 cups powdered sugar
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- Pinch of salt
- 1 cup butter, melted
- 1/4 cup milk
- 2 tsp. vanilla extract
- Preheat the oven to 350°F. Grease a 12-count muffin tin with butter or line with cupcake liners and set aside.
- In a large bowl, (or mixing bowl of a KitchenAid stand mixer) mix the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
- Add the brown sugar and eggs, and mix together until combined. Add in the pumpkin, butter, yogurt and vanilla and mix until just combined. Gently fold in the chocolate chips.
- Spoon the batter into the prepared muffin tin.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- If stuffing with sweetened condensed milk, stick a chopstick or end of a small wooden spoon handle into each cupcake to create a small hole. Drizzle sweetened condensed milk inside each one (piping it in with a frosting bag and tip can make it a little easier).
- Cool completely before frosting.
- In the KitchenAid bowl, beat the butter, vanilla, milk and sweetened condensed milk until smooth. (See notes)
- With the mixer on low, slowly add in the powdered sugar, then the cinnamon, nutmeg and salt. Increase the speed and beat on high speed for 1 minute. Add additional powdered sugar or milk if needed for the right consistency.
- Frost the cupcakes and sprinkle with cinnamon.
*If you prefer your frosting to be not as sweet, replace the sweetened condensed milk with 1 Tbsp. of regular milk.
Want a not-so-sweet pumpkin recipe? How about this Pumpkin Curry Soup! Creamy, comfort food with healthy ingredients!
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