The best part about Thanksgiving? The dessert! Don't laugh, but for some reason the cranberry sauce and dessert is ALWAYS my favorite part of Turkey Day. Even during the years we didn't host Thanksgiving, the dessert table was the yummiest place to feast at. This year my mom and I wanted to try making something untraditional (and not pie) so we decided to bake these delicious spiced pumpkin cupcakes! Although I do love a yummy pumpkin or apple pie, I'm always open to trying new recipes.
To make the cupcakes, we used a few recipes to make our own with extra spices. For the icing, we used Martha Stewart's delicious brown butter icing and for the Pumpkin Seed Brittle recipe from Epicurious. Enjoy!
Spiced Pumpkin Cupcakes
3/4 cups (1 1/2 sticks) unsalted butter room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup canned pumpkin puree
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
Directions
1. Preheat your oven to 325 degrees and pan spray your cupcake tins.
2. Melt your butter in the microwave then cream the butter and both sugars.
3. In the butter and sugar mixture, whisk in pumpkin puree and eggs until combined.
4. Incorporate your dry ingredients, whisking until combined.
5. Using a cookie scoop for the batter, divide into each muffin tin evenly.
6. Bake for about 20 minutes, remove from the oven and let cool.
7. Follow the instructions for Martha Stewart's butter icing and Epicurious' Pumpkin Seed Brittle for a festive touch.