Pumpkin Cupcakes with Pumpkin Cheesecake Frosting
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Ingredients
- # 3/4 C graham flour or whole wheat flour
- # 3/4 C all-purpose flour
- # 1 t cinnamon
- # 1/2 t ginger
- # 1/2 t nutmeg
- # 1/2 t allspice
- # 1 t baking soda
- # 1/2 t salt
- # 1 1/2 C sugar
- # 3/4 C pumpkin puree
- # 2 large eggs
- # 1/2 C vegetable oil
- # 1/2 C cream soda
- # 1 T vanilla bean paste or vanilla extract
- # 2 C smashed graham crackers (pea-sized bits)
Details
Servings 17
Preparation
Step 1
1. Whisk together flours, spices, baking soda, and salt.
2. In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
3. Mix the oil, cream soda, and vanilla into the wet ingredients.
4. Slowly add the flour mixture and mix until fully incorporated.
5. Stir in the graham crackers.
6. Fill cupcake liners 3/4 full.
7. Bake at 350 F for 20-25 minutes.
Pumpkin Cheesecake Frosting Recipe
* 8 oz cream cheese, room temperature
* 1/4 C unsalted butter, room temperature
* 1/2 C pumpkin puree
* 3 C powdered sugar, sifted
1. Mix cream cheese and butter until smooth and creamy.
2. Mix in pumpkin puree.
3. Slowly mix in the powdered sugar. You can add more sugar to make the frosting stiffer, but I think that makes it too sweet.
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