Is it wrong that I can't fit all of my pumpkin recipes into 3 months worth of blog posts? Here it is early December and I still have pumpkin recipes left to blog. I cannot promise that this will be the last one of the season but I fully intend to move onto more holiday recipes and less Fall inspired baking ideas for the remainder of the year.
I must admit that it's hard for me to leave the pumpkin behind and if it weren't for the fact that I was so excited about baking gingerbread and making eggnog cupcakes and peppermint snowflakes, I'm not sure that I would be able to break out of my pumpkin baking addiction. (In case you were wondering, I am the president of the PLA - pumpkin lovers anonymous.)
So it is with some sadness that I leave you with one last pumpkin recipe for 2014. (Maybe) This one is a doosey too. A spiced pumpkin cheesecake stuffed cupcake topped with vanilla buttercream and graham cracker crumbs. Delicious.
Pumpkin Cheesecake Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/3 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 4 ounces Cream Cheese, at room temperature
- 1/3 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup graham cracker crumbs
For the filling
For the vanilla buttercream frosting
In bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and pumpkin pie spice on medium speed until light and fluffy, approximately 2-3 minutes; set aside.
In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg and salt.
In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop a spoonful of batter evenly into the muffin tray.
Drop 2 teaspoons cream cheese filling into the center of each cup.
Top with remaining batter to completely cover the filling.
Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
It's never too late to make pumpkin cheesecake cupcakes - right? So don't think of this post as late - just think of it as my final farewell to Fall.
Ciao!
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