We're returning the flavor and treating you with the recipe!
To make the cupcakes:
What you need:
3 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon salt
2 tablespoons pumpkin pie spice
1 tablespoon vanilla
1 cup golden brown sugar, firmly packed
2 cups canned pumpkin puree
5 large eggs
1 1/4 cup coconut oil
Pre-heat oven to 350 degrees. Grease or line muffin pans and set aside.
Mix all dry ingredients. Set aside.
In a large bowl, mix 1 cup pumpkin and brown sugar until smooth. Mix remaining pumpkin, eggs, oil, and vanilla with electric mixer until smooth. Add dry ingredients 1/3 at a time until well blended.
Fill muffin cups 3/4 full and bake until an inserted toothpick comes out clean, about 15-20 minutes.
Set aside and allow to cool.
Now to make both the filling and the frosting you’ll start with the same basic recipe.
Whipped Cream Cheese Frosting
What you need:
1 block full fat cream cheese; softened
1/4 cup butter; softened
1 teaspoon vanilla
4 cups powdered sugar
1-2 tablespoons pumpkin pie spice
With your electric mixer, mix butter, cream cheese, and vanilla until smooth. Gradually add powdered sugar until well mixed. Once well mixed remove about 1/3 of the frosting and put in a small bowl.
Mix in 1-2 tablespoons of pumpkin pie spice to taste.
To fill cupcakes-
Use completely cooled cupcakes and insert cupcake corer (I got mine at Walmart) in the center. Twist and pull straight out, do not discard center.
Once all cupcakes have the centers removed add about a teaspoon of pumpkin filling to each one and re-insert the cores.
Frost as usual with the plain cream cheese frosting. Because I’m not a super amazing cupcake froster I just use a Wilton Frosting Spatula and smooth the frosting on top. If you have a little extra pumpkin spice feel free to add interest with a swirl on top!
The last, most important step, ENJOY!