I know it’s getting to be that time in November when pumpkin recipes come in all forms.
A few of my favorites have been this pumpkin apple soup, white chocolate pumpkin cups, pumpkin waffles with cream cheese syrup, skinny pumpkin pie cups, and mini pumpkin bundts.
It’s pumpkin recipe war out there!
So, to stay in the pumpkin mood I have a super simple pumpkin cupcake recipe for you from Annie’s Eats.
The cupcake is very light, moist, and so tender. Melt-in-your-mouth tender.
While the pumpkin recipe is absolutely fabulous, the dulce de leche frosting steals the show.
I decided to add in some black hawaiian sea salt for a decorative touch.
You can use regular sea salt mixed into your frosting to the same flavor combination.
I found that the mini cupcakes were the perfect size. Two indulgent bites versus 5 or 6.
Pumpkin Cupcakes
Ingredients:
- 2 2/3 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 tsp salt
- 2 cups pumpkin (fresh or canned)
- 1 cup sugar
- 1 cup brown sugar
- 1 cup canola oil
- 4 eggs
Directions:
- Pre-heat the oven to 350 degrees Fahrenheit. Line or grease your muffin tins.
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, mix together the pumpkin, sugars, and oil.
- Mix in the eggs 1 at a time, fully incorporate.
- Add in the sifted dry ingredients in 2 parts, mixing only until just incorporated.
- Scoop into the muffin tins. Fill each one about 2/3 of the way full.
- Bake 18-20 minutes (for regular sized cupcakes).
Dulce De Leche Frosting
Ingredients:
- 2 sticks (1 cup) softened unsalted butter
- 4 cups powdered sugar
- 1 can dulce de leche
- 2 tsp pure vanilla extract
- 1/4 cup half and half
- dash of sea salt
To Make the Frosting:
- Cream together the butter until smooth.
- Once smooth slowly start adding in the powdered sugar until the mixture is stiff.
- Mix in the vanilla and slowly add the half and half.
- Stir in the dulce de leche and salt until fully incorporated.
- Add more sugar or half and half to reach desired consistency.
About bigfatbaker
Yummy! Yummy! I grew up eating dulce de leche (it’s a staple in Argentina) and I consider it the best thing I’ve eaten in my life! Pumpkin and dulce de leche sounds magical!
That frosting could go on so many lovely cupcake recipes. Plus I wouldn’t mind licking the bowl.
Your cupcakes look beautiful! And, I love that dulce de leche frosting, yum!
But if they’re mini cupcakes, I have to eat 3-4 of them.
They do look delicious. I’ve enjoyed seeing pumpkin in so many forms and fashions too. The creativity of food is so wonderful. Honestly though, I don’t know if the dulce de leche frosting would last long enough to make to the top of the cupcakes.
Oh my goodness..what a wonderful cupcakes..Put smile on my face early in the morning!!! Thanks for sharing this awesome recipe!!!!
These are beautiful! I love pumpkin cake, but the dulce de leche in the frosting puts these over the top! They sound amazing
!
Oh my! That dulce de leche frosting looks and sounds so decadent
thanks for linking to my pumpkin apple soup, lots of great pumpkin recipes in the blogosphere lately. Hope you’re having a great weekend!
These look so good! I love that you did dulce de leche frosting for them. I bet it tastes great with the pumpkin!
The frosting recipe is great. I love it.