Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting & Brown Sugar Oatmeal Crumble

So…this is new recipe #52 for the year. And…O.M.G. SO good.

I just taste-tested one before dinner and I don’t even care if it ruins my appetite. It was worth it. SO good.

The pumpkin cupcake is the perfect texture and it’s very moist. The cinnamon cream cheese is just right and the crumble? The perfect topping. If you’re in the mood for a fall treat, give these a try. This recipe is definitely a keeper.

I’m even considering trying to make cake balls with this recipe. Stay tuned. 🙂

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting & Brown Sugar Oatmeal Crumble
(from Sweetcakes Bakeshop)

Pumpkin Cupcakes

2 cups sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice

Preheat oven to 350 degrees.

Sift together the flour, baking powder, baking soda, salt, and spices. Set aside.

In a large bowl, combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Pour batter in muffin tin, filling cups 3/4 full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely on wire rack.

Cinnamon Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 3/4 teaspoon cinnamon

Cream together the cream cheese and butter until smooth. Mix in the vanilla, then gradually stir in the powdered sugar. Mix in cinnamon, add more if desired (original recipe called for 1 teaspoon, I did 1 3/4 teaspoons). Pipe onto completely cooled cupcakes. Store in the refrigerator after use.

Brown Sugar Oatmeal Crumble

1/2 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup butter, melted

Line a sheet pan with foil. Combine oats, flour, brown sugar, baking powder, baking soda, and melted butter together. Crumble onto sheet pan, cover and refrigerate for at least 1 hour. Preheat oven to 350 degrees F. Bake crumble for 10 minutes or until brown, watching carefully. Cool completely and then sprinkle on iced cupcakes.

Sharing this recipe at This Chick Cooks, Something Swanky’s Sweet Treats Thursday and Thirty Handmade Days’ Pity Party.


One Response to “Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting & Brown Sugar Oatmeal Crumble”

  1. Mom Says:

    Made these…..YUMMY!

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