Yum! Pumpkin is delicious, I love it. I made these cupcakes for Thanksgiving dinner earlier this month and decided to add some little fondant pumpkins on top of the cupcakes. They turned out super cute and really easy to make too.
Pumpkin Spice Cupcakes
(adapted from
2 2/3 cups all purpose flour
3 tbsp espresso powder
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp salt
1 (15oz) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola oil
4 large eggs
1. Preheat oven to 350F and line muffin pan with cupcake liners. In a medium bowl, combine flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in two additions, mixing until just incorporated.
2. Fill the cupcake liners about 3/4 full. Bake for about 20 minutes or until cupcakes are golden brown and when inserted with a toothpick, comes out clean. Allow to cool completely before decorating with icing.
For the icing I used my favorite buttercream recipe, again piped with a star tip 1M. And my little fondant pumpkins are made with orange and green fondant. I used a mini pumpkin cookie cutter and a mini heart cookie cutter for the leaves. Some of my pumpkins were brushed with shimmer dust in silver, just to give it a little shine. Enjoy!
