Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting and Sugared Pecans

Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting and Sugared Pecans

Yield : 12 muffins

INGREDIENTS:

  • Cupcake Ingredients:
  • 1 cup pumpkin puree
    2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
    1 cup sugar
    1 cup all-purpose flour
    1/2 teaspoon salt
    3/4 teaspoon baking soda
    1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • Frosting Ingredients:
  • 1 cup (2 sticks) butter
  • 8 oz. cream cheese
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 2 cups powdered sugar
  • Sugared Pecan Ingredients:
  • 2/3 cup pecans
  • 1 tablespoon butter
  • 1/4 cup brown sugar

2a

  • Cupcake Instructions:
  • Preheat oven to 375ºF. Combine the pumpkin, eggs, oil, vanilla, and sugar. Stir together the remaining ingredients and add to the pumpkin mixture, mixing just until blended. Bake in a muffin tin for about 20 minutes or until a toothpick comes out clean.
  • Frosting Instructions:
  • Cook the butter in a pan on the stove until browned. Add the cream cheese, vanilla, cinnamon, and powdered sugar and mix until smooth. Chill the frosting until it’s pretty cool and then beat until fluffy.
  • Pecan Instructions:
  • Combine the pecans, sugar, and butter in a pan on the stove. Cook on medium heat, stirring occasionally, until the sugar is all melted. Cool on a piece of greased parchment paper.

2

source:  yammiesnoshery

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