Perfect for Thanksgiving, these moist and warmly spiced pumpkin cupcakes bring all the cozy flavors of fall to the dessert table.
ICING
• 8 oz cream cheese
• 1 cup confectioners sugar
• 1 tsp pure vanilla extract
CUPCAKES
• 16 oz pumpkin pie filling
• 4 eggs beaten
• 1 1/2 cups sugar
• 1 tbsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 2 cups flour
• 2 tsp pure vanilla extract
• 1 cup TSO’s Ultra-Premium Extra Virgin Olive Oil (we recommend a mild olive oil)
• 1/2 tsp ginger
• 1 tsp baking soda
METHOD
ICING
Mix ingredients together with a mixer until smooth. Set aside.
CUPCAKES
Mix together wet ingredients. Sift together flour, baking side, salt, and spices. Gradually add flour mixture to the wet ingredients. Fill cupcake liner 2/3 full and bake in a 350 degree oven for 25-30 minutes until a toothpick comes out clean. Allow to cool and then frost with the cream cheese icing.
✪ ✪ ✪ ✪ EXTRAS? Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. ✪ ✪ ✪ ✪
Recipe courtesy of The Spicy Olive