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pumpkin oreo cupcakes

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

Obtained online.

►
yield 12 serving(s)
prep time 20 Min
method Bake

Ingredients For pumpkin oreo cupcakes

  • 1 1/2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    ground cinnamon
  • 1 tsp
    pumpkin pie spice
  • 1/4 tsp
    salt
  • 3/4 c
    pumpkin puree, room temperature
  • 1/2 c
    sugar
  • 1/2 c
    brown sugar, packed
  • 1/2 c
    vegetable oil
  • 1/2 tsp
    vanilla extract
  • 2 lg
    eggs, room temperature
  • FOR THE FILLING (OPTIONAL)
  • 12
    halloween oreo cookies or 1/2 cup of pumpkin butter (i used trader joe’s)
  • FOR THE MAPLE CINNAMON BUTTERCREAM FROSTING
  • 1 c
    unsalted butter, softened to room temperature
  • 3-4 c
    powdered sugar
  • 2-3 Tbsp
    pure maple syrup
  • 1-2 tsp
    heavy cream
  • 2 tsp
    vanilla extract
  • 1 Tbsp
    ground cinnamon
  • 1/4 tsp
    salt
  • 1/2 tsp
    orange gel food coloring

How To Make pumpkin oreo cupcakes

  • 1
    Preheat 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.
  • 2
    If 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.
  • 3
    To 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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