pumpkin oreo cupcakes
Obtained online.
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yield
12 serving(s)
prep time
20 Min
method
Bake
Ingredients For pumpkin oreo cupcakes
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1 1/2 call purpose flour
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1 tspbaking powder
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1/2 tspbaking soda
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1/2 tspground cinnamon
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1 tsppumpkin pie spice
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1/4 tspsalt
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3/4 cpumpkin puree, room temperature
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1/2 csugar
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1/2 cbrown sugar, packed
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1/2 cvegetable oil
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1/2 tspvanilla extract
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2 lgeggs, room temperature
- FOR THE FILLING (OPTIONAL)
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12halloween oreo cookies or 1/2 cup of pumpkin butter (i used trader joe’s)
- FOR THE MAPLE CINNAMON BUTTERCREAM FROSTING
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1 cunsalted butter, softened to room temperature
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3-4 cpowdered sugar
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2-3 Tbsppure maple syrup
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1-2 tspheavy cream
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2 tspvanilla extract
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1 Tbspground cinnamon
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1/4 tspsalt
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1/2 tsporange gel food coloring
How To Make pumpkin oreo cupcakes
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1Preheat oven to 350 degrees. Line muffin tray with paper liners. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until combined. Set aside. In a medium bowl, whisk together both sugars and eggs until well combined. Whisk in the pumpkin, oil and vanilla until fully incorporated. Pour the wet mixture into the dry ingredients and stir with a rubber spatula until just combined. Be careful not to overmix. If not stuffing the cupcakes, divide batter evenly filling each muffin tin 3/4 full. Place into oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
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2If stuffing the cupcakes with Oreos or Pumpkin Butter, fill each cupcake liner a quarter way full then place one Oreo cookie or a scoop of Pumpkin Butter in the middle of the muffin tin. Continue to fill with the rest of the batter filling each about 3/4 full. Remove from oven and cool completely on a wire rack before frosting.
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3To make the frosting: Using a hand or stand mixer, beat butter on medium speed until light and fluffy, approximately 2-3 minutes. Add vanilla, maple syrup, heavy cream and cinnamon and continue beating until well combined. Turn mixer to low speed and slowly add powdered sugar, beating until just incorporated. Increase speed to medium high and beat for an additional 2-3 minutes until frosting is fluffy and creamy. Add more powdered sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add a 1/8 or 1/4 tsp of salt if frosting is too sweet. Add 1/2 tsp Orange gel food coloring if desired. (Optional). Use a small offset spatula or a pastry bag fitted with a Wilton 1M tip to frost the cupcakes, Top with pumpkin candy corns or an Oreo cookie, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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