This may be one of the last pumpkin recipes I post this season. I know you’re shocked (and maybe in disbelief), but I’m almost done with pumpkin. My fail-proof Pumpkin Bread continues to be baked all year, and I’m making Pumpkin Bars with Cream Cheese Frosting for Thanksgiving… but other than that?
I might be done.
We’ll see though right? :)
I found these cupcakes and they looked YUMMY!! Caramel and pumpkin is a new combo for me and I kind of dig it. I found these cupcakes on pinterest and hopped over to this blog. I had leftover homemade caramel sauce from Pumpkin Pie with Gingersnap Crust. I posted a comment asking how much caramel sauce the recipe below made and she emailed me within a couple hours! She was so helpful! I always love when bloggers engage and interact with their readers:) Check this gal’s blog out!
And try these cupcakes!!
Makes 18-24 cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
Preheat your oven to 350 degrees. Put cupcake liners in 2 cupcake pans.
In a medium bowl, combine together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Sift or whisk. Set aside.
In a large bowl, combine butter and sugars. Beat well. Add eggs and beat until combined. Add in dry ingredients and mix on low speed or use a spoon. Fold in pumpkin puree with a wooden spoon or spatula.
Use 1/4 c. measuring cup to scoop cupcake batter and put in lined pan. Bake about 20-25 minutes, rotating pans halfway through. A toothpick should come out clean when they’re done. Let cool in pans for a couple minutes, then transfer to a wire rack to cool completely.
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Directions for Caramel:
- In a heavy bottomed large saucepan, stir together sugar and water. Bring to a boil over medium high heat. Let bubble for a few minutes, stirring every so often. Once the mixture starts to turn brown, immediately take your pan off the heat. Stir together.
- Slowly add in cream and vanilla. Stir well. Let caramel cool for at least 20 minutes or longer if you want. If you don’t want to make the sauce, just use a little less than 1/2 c. of a store bought caramel sauce.
- 1 stick salted butter
- 1 stick unsalted butter
- 1/2 teaspoon sea salt
- 2 cups powdered sugar
Directions for Frosting:
- In a large mixing bowl, beat butter, sugar and salt very well. Beat for a few minutes until light and fluffy. Sift powdered sugar and pour into bowl. Mix on low until combined.
- Once combined, slowly pour in caramel. Beat on medium high speed until light and combined. Beat for minutes until it all comes together.
- Once cupcakes are cooled, frost!