Pumpkin Pasty Cupcakes

Pumpkin Pasty Cupcakes

Pumpkin Pasty Cupcakes

Nicole C.
These Pumpkin Pasty Cupcakes would go well with your next feast at your Muggle house (or perhaps your next bake sale) - give them a try.
Prep Time 1 hr
Cook Time 30 mins
Total Time 2 hrs 30 mins
Course Desserts
Cuisine American
Servings 18 cupcakes

Ingredients
  

Cupcakes

  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1/4 tsp. nutmeg freshly ground
  • 1/4 tsp. allspice
  • 1 cup sugar
  • 1 cup brown sugar light, packed
  • 1 cup butter melted, cooled
  • 4 egg lightly beaten
  • 15 oz. pumpkin puree

Cream Cheese Filling

  • 8 oz. cream cheese softened
  • 1/2 cup pumpkin puree
  • 1/4 cup sugar
  • 3/4 tsp. pumpkin pie spice
  • 1/2 tsp. vanilla extract

Instructions
 

Cream Cheese Filling

  • Make filling first. Beat all ingredients together until smooth. Refrigerate for at least 1 hour.

Cupcakes

  • Preheat oven to 350°F.
  • Mix flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg together in a bowl.
  • In a second bowl, mix sugar, brown sugar, butter, eggs, and pumpkin.
  • Gradually mix dry ingredients into wet ingredients. Beat until smooth.
  • Fill each prepared cupcake mold about 3/4 full.
  • Bake for about 30 minutes. Cupcakes are done baking when toothpick inserted into center comes out clean.
  • When cupcakes are cool, frost as desired.

Notes

  • Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg, and allspice.
  • Recipe photo by Mike Macken (@m_mackenj) and Gina Meixner.