These are wonderful and I will definitely make them again. Enjoy pumpkin cupcakes all year! I also made mini cupcakes instead of regular sized and baked for about 15 minutes instead of the 20 the recipe calls for. I have people asking for these constantly. Daily baking inspiration for the holidays and beyond! everyone loved them! Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. there was very little pumpkin flavor. Get Martha Stewart's Pumpkin Cupcakes recipe. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. It worked!!! This frosting is Martha's 'Seven Minute Frosting' which seems to be a staple for her. Start by carving out a designated work area in your space. Enter to Win $10,000 to Makeover Your Home! The taste is amazing! Set aside. 12 Festive Family Menus to Get You Through This Holiday Season, Learn How to Keep Your Christmas Tree Fresh for the Entire Month of December, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, How to Hang a Wreath Without Making Holes in the Door, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, How to Keep Your Houseplants Happy in the Winter, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home. Step 1 Whisk flour, sugar, baking powder, salt, and spices in a bowl. they are light, moist and have a perfect pumpkin flavor. For stems, place one gumdrop on each pumpkin. If you are not accustomed to whole wheat desserts, this recipe is a great place to start. I did made 30 cupcakes. Increase speed to medium-high and whisk to firm peaks, about 3 minutes more. Make the pumpkins squares as shown, in a 9 x 13 pan, then make a glaze..1 cup sugar, 1 1/2 tsp baking soda, 1/2 cup butter, 1/2 cup buttermilk, and cook on the stove, adding some cinnamon, nutmeg, cloves, or maybe some I have made these many, many times, and they are a big hit for every gathering. These smelled amazing while baking and tasted even better when they were done!! Combine cream, sugar, salt, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Pumpkin's not just for pies. These are moist, light and flavorful. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. warning - the recipe makes much more than estimated. Bryan Gardner, The absolute best pumpkin batter I’ve ever made. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway though. I just made these for Thanksgiving and they were amazing! They came out to be a consistency similar to a carrot cake. Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. Line two cupcake pans with paper liners; set aside. Help them thrive even when the temperature drops. Let cupcakes cool in pans on wire racks, 15 minutes. I baked these for 20 minutes and the bottoms were burned. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest mini marzipan pumpkins. Paired with cream cheese frosting, they're absolutely delicious. Perfect little cupcakes that taste just like pumpkin pie! I just made it into a cake version for a church Thanksgiving dinner, and everyone loved it! In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Cool cupcakes in muffin cups on wire racks for 5 minutes. I mix betty crocker's triple chocolate and buttercream frostings and marble them on top of the cupcakes. Remove cupcakes from pans and let cool completely on racks, 10 minutes. Easy , fast and delicious. I reduced the sugar to only 1 cup and added a maple syrup icing on top (which added some sweetness again). Preheat oven to 350 degrees. I poured batter into a small cereal bowl and microwaved on 50% power for 3-4 minutes. I made mini cupcakes with this recipe- took 8 minutes for convection oven set at 325. Baked at 350 for 45 minutes. Pumpkin Cupcakes - Martha Stewart Recipes. Start by carving out a designated work area in your space. made these for a shower, delicious! I also use King Arthur whole wheat flour and I love them! they are good if you arent expecting an intense pumpkin flavor. Cream Cheese Frosting for Emeril's Pumpkin-Spice Cupcakes Cream Cheese Frosting for Emeril's Pumpkin-Spice Cupcakes. salt 1/2 tsp. Today I had quite a bit of extra batter, not enough to fill a loaf pan, not enough for anything really. topped them with cinnamon cream cheese frosting, perfect!! The recipe calls for a 1/4 cup in each muffin cup. you can play around with the spices, and they still turn out well. jess. EXCELLENT!! This is the only pumpkin cake recipe that I use! Best recipe ever... MUST ADD CHOCOLATE CHIPS!! - I was worried that they would be more like muffins, but they were light like cupcakes should be. Yum. Yum!!! But they tasted great. Pumpkin Brown Butter Cupcakes From Martha Stewart Cupcakes, Makes 15. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. and made 1/2 the recipe. I scored some canned pumpkin (you know you are in a baking community when your twitter feed is full of the Pumpkin Panic of 2009 !) I filled each half way and had a lot left over. I did three batches for treats at a meeting. Emeril's Pumpkin-Spice Cupcakes with Cream Cheese Frosting. I have made this recipe many times, I love it and so does my family! 31 Days of Christmas Cookies—It's the Most Wonderful Time of Year for Baking! I dont understand why some people said it wasnt "pumkpiny" enough. Made this yesterday (Thanksgiving trial run). YOU CAN USE IT TO MAKE A PUMPKIN CAKE THAT IS JUST DELICIOUS AS THE CUPCAKES. Brought them to work and they were gone in minutes. All can be made in 45 minutes or less. This is the basic recipe that I used for the cakes. ground cloves 1 cup canned pumpkin puree (I use Libby’s) The icing was out of this world and it made a large amount. Preheat oven to 350 degrees. All Rights Reserved. Is that because of the beta edition of the site? This recipe is amazing! 1 cup pure pumpkin puree (from a 15-ounce can), 2 cups all-purpose flour, spooned and leveled, 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, Back to Emeril's Pumpkin-Spice Cupcakes with Cream Cheese Frosting. So many great ideas. Try our pumpkin spice cupcakes, easy pumpkin cupcakes, healthy pumpkin cupcakes and other cupcake recipes. I will make these again for sure! Perfectly moist and easy! In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla. www.sweetestkitchen.com/2009/10/dulce-de-leche-pumpkin-cupcakes I added some semi-sweet and bittersweet chocolate chips and it was even better. Absolutely delicious with Martha's Cream Cheese Frosting. Martha Stewart has a great recipe for pumpkin cupcakes (minus the cream cheese) on her web site. Not hard to make and it has a nice look on cupcakes because it comes out very glossy and shiny. All can be made in 45 minutes or less. Last year, I even adapted the recipe for a birthday cake for husband's birthday because they are his favorite. I started by whisking together the flour, baking soda, baking powder, salt, and spices in a large bowl. Awesome. I did one pan of mini size and cooked for 15 minutes and it was right. These pumpkin cupcakes are incredibly moist and flavourful, and my friends and family loved them so much that I made them twice in two weeks! Lightly coat 24 standard muffin cups with cooking spray or line with paper liners. I doubled the recipe and it made 44 cupcakes. Beat with a hand-held mixer until light and fluffy, 3 to 4 … 1. … this website. Added a dash of ground cloves & ginger as well. BUT, they stick to the baking cups. The only thing that I have changed is that I do not add the tsp. Really good! Seriously great cupcakes! this website. FANTASTIC! The remaining I cooked for 20 minutes as directed. Excellent with a mug of Chai tea. Delicious and easy. Bake as directed for cupcakes. For the Pumpkin Cake. Mix on low speed until sugar is dissolved, about 1 minute. Martha Stewart may receive compensation when you click through and purchase from links contained on Ingredients. I make these cupcakes almost every holiday and my family loves it, even the little kids. They did not last long!! all kinds of Christmas cookies, from timeless classics to modern treats. "Emeril Lagasse. Perfection! Wow! I got this recipe from one of my teachers in school and I absolutely loved it. They make awesome after-school sweets and are a welcome change from pumpkin pie on your holiday table. I think I am going to have to tell people to use a fork and eat it more like a cake rather a cupcake. we thought we'd have 36 mini cupcakes and ended up with 84! I absolutely adore this recipe. Pumpkin cupcakes are great for the holidays, including Halloween and Thanksgiving. Perfect recipe, I use cinnamon and pumpkin pie spice instead of all the rest. I topped with cream cheese frosting and some Halloween decorations from Williams-Sonoma. I topped with cream cheese frosting and pecans and it was a perfect combination. I was worried how these were going to come out because the batter seemed a little dense but they were wonderfully light and airy. I make these all the time and eat them for breakfast, with or without cheesecake frosting. THIS IS BY FAR THE BEST RECPIE THAT I HAVE EVER TIRED. 2 sticks (1 cup) unsalted butter, melted and cooled. LOVE LOVE. It was FABULOUS! Made the recipe exactly as printed. These delicious cupcakes, spiced with cinnamon, ginger and pumpkin spice and topped with cinnamon cream cheese icing, are just right for a crisp autumn day. Header image courtesy of "Martha Stewart's Cake Perfection." This recipe makes 14 cupcakes, so you will have a couple cupcakes to bake in a 2nd batch. Delicious & pretty easy! Store cupcakes in airtight containers, up to 2 days. They were a big hit. I had to use a lot more icing sugar in the frost than the recipe called for because it wasn't thick enough. ground cinnamon 1/4 tsp. The recipe was easy. Not a bread or pie texture, but a true cupcake texture. From which platforms to use and the best books to read, bibliophiles share their advice. I've just made these cupcakes with the cream cheese frosting and I'm in Hallowe'en ecstasy! After measuring a few, I found filling it 2/3 full was the same as 1/4 cup. I think they had fantastic pumpkin flavor too :) I wrote this recipe in my journal to make every year! They were fanstastic. I thought I totally messed up this recipe.. but actually it came out pretty good.. lol my mistake.. was i didn't add the granulated sugar.. just the brown sugar.. after I was ready to toss them out the window .. but the family loved it.. lol. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. 'Tis the season to enjoy (and gift!) He ate so many. Using a spoon or a spatula, gently fold in the evaporated milk. I add chocolate chips and cream cheese frosting and they turn out AMAZING! Pumpkin Chip Cupcakes. I had microwave cake - a cool discovery:), Yummmmm! These cupcakes came out very moist and had a great taste similar to a carrot cake. These were amazing and really easy to whip up! we play around with the spices, etc, and they turn out great every time. this link is to an external site that may or may not meet accessibility guidelines. I wouldn't recommend doubling because you need a really big bowl and the batter can be hard to work with in such a large amount. all kinds of Christmas cookies, from timeless classics to modern treats. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 … esp with creamcheese frosting and carmel filling.. so my mistake tasted good.. lol. Cut a small hole in the corner of a pastry or plastic bag; insert #5 round tip and fill with a third of the green frosting. I rarely bake without my kitchenaid but did this all with just a whisk. Divide batter evenly among liners, filling each about halfway. I did nothing different however ,I got 2 and 1/2 dozen cupcakes using a Food Network full size cupcake pan and filling each cup 2/3 full. Plus, we have the scoop on that "add corn syrup to the water" myth. Enter to Win $10,000 to Makeover Your Home! Not true! They disappeared. Baked perfectly in just 25 minutes and topped with cream cheese frosting. I wanted to take a treat for my water aerobics class and this sounded good. Anyone else have this issue? The batter does not rise much. My boyfriend said he doesn't like pumpkin so he wouldn't have any of these. I might cut down on the butter a little bit because my cupcake wrappers were very oily after baking. these are just ok. the texture is more like a fruit bread (banana bread, for example) than a cupcake. Preheat oven to 350 degrees, with racks in upper and lower thirds. So light and fluffy and the blend of spices is just perfect. The only reason for that is because I didn't have it on hand the first time I made it and realized they still tasted fantastic. I've made it many times and it's always delicious (especially when I sub in a little extra brown sugar). Just got a question: are these regular sized cupcakes or large sized? All Rights Reserved. To finish, dip top of each cupcake in icing, then turn over quickly and let set. we thought it would make 36 mini cupcakes, but ended up with 84! Want more tasty and festive holiday cookie recipes and tips? … Thank you for the recipe. Lightly coat 24 standard muffin cups with cooking spray or line with paper liners. it's hard to find a recipe that isn't a muffin or bread-like texture, this one is definitely a cupcake. Plus, we have the scoop on that "add corn syrup to the water" myth. I made the recipe tonight and cut it in half, I still ended up with 12 standard cupcakes. Stir pumpkin, sour cream, and pumpkin pie spice into batter. My family RAVED! Yes, there is a way to eat pumpkin other than pumpkin pie! Makes 24 cupcakes. these were so light and airy. I have been making this recipe for 4 years now in the Fall time. Martha Stewart is part of the Meredith Home Group. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. I LOVED these cupcakes and Im not even a fan of pumpkin really. So I tried something crazy. 'Tis the season to enjoy (and gift!) Beat in eggs, one at a time, scraping down bowl as needed. I used a butter cream pumpkin flavored frosting, as not eveyrone at work likes cream cheese frosting. this link is to an external site that may or may not meet accessibility guidelines. whew.. You likely wash your hands several times a day, but are you doing so effectively? Want more tasty and festive holiday cookie recipes and tips? Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice; set aside. Try this recipe, and you won't be disappointed! It kinda tastes like marshmallow fluff mixed with whipped cream. But the recipe is huge, even bigger than it says. ground nutmeg 1/8 tsp. "Pumpkin is not just for pies!