Pumpkin Pie Poptart Cupcakes

One year ago I hit submit and published my first post on Spoonful of Flour. Naturally I shared a pumpkin recipe- those Pumpkin Spice Donuts continue to be one of my favorite recipes, as well as one of  the most popular posts on my blog.  At the time, I knew very little about blogging, social media and food photography. Sometimes I still don't think I know very much. But I love to bake and created this blog as a creative outlet for my hobby. 102 posts later, thank you for reading and following along with my kitchen adventures!

For today's post, I thought I would go back and recreate one of the first recipes I made for my blog. I was so excited to share these Pumpkin Pie Poptart Cupcakes last fall- aren't they cute? I  took one of my favorite vanilla cupcake recipes and added some warm fall spices to the batter. I then dipped the cupcakes in glaze, waited for the glaze to set, and then topped them with a simple pumpkin buttercream. Finally I added a piece of pumpkin pie poptart to the top of each cupcake- the best part! Seriously, the pumpkin pie poptarts are amazing- try looking for them at your local Target or Walmart. Hope you enjoy this recipe from deep down in my blog archives!

Pumpkin Pie Poptart Cupcakes
Cupcake recipe adapted from Martha Stewart, Frosting recipe adapted from this recipe and this recipe from Your Cup of Cake
Yield: 24 Cupcakes

For the Cupcakes:
3 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
12 tbsp (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs
2 tbsp vanilla extract
1 1/4 cups buttermilk

For the Glaze:
1 1/4 cups powdered sugar
2-3 tbsp hot water

For the Frosting:
2 sticks butter, unsalted
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 tsp vanilla
3-4 cups powdered sugar
2 tbsp pumpkin

Pumpkin Pie Poptarts for decoration

For the Cupcakes:
Preheat oven to 350 degrees F. Line two muffin pans with cupcake liners and set aside.

In a large bowl, whisk together the flour, baking powder, salt, ground cinnamon, ground nutmeg and ground ginger. Set aside.

In the bowl of an electric mixer, cream the butter and sugar until light and creamy, about 3-4 minutes. Add the eggs, one at a time, mixing until fully incorporated after each addition. Alternate between adding the flour mixture and the buttermilk in batches, beginning and ending with the flour. Mix until just combine and scrape down the sides of the bowl as necessary.

Fill cupcake liners 3/4 full. Bake for about 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

For the Glaze:
Combined the powdered sugar and water in a small bowl. Mix with a fork until glaze reaches your desired consistency. Dip cooled cupcakes into the glaze mixture.

For the Frosting:
In the bowl of a stand mixer, beat the butter until smooth and creamy, about 3-4 minutes. Add the spices and vanilla, continuing to mix until incorporated.

Slowly add the powdered sugar until the frosting reaches your desired consistency. Finally add the pumpkin and continue to mix until combined. If frosting becomes too thin at this point, add more powdered sugar.

Frost cooled cupcakes and add Poptarts for decoration.

Pumpkin Cream Cheese Swirled Brownies

Even though temperatures hovered around 70 degrees, this weekend really felt more like a fall weekend than a summer weekend. Yesterday I spent the whole day watching football and baking with pumpkin. If summer really does have to end, then it doesn't get any better than football and pumpkin. Of course it never hurts when the Patriots win, even if they just barely squeak out the win like they did yesterday. This is also my first year participating in a weekly football pool, which makes the games even more interesting to watch. Between all of the games, I found time to make these Pumpkin Cream Cheese Swirled Brownies. Last week I said I hadn't really done any serious pumpkin baking yet. Well that all changed this weekend and you will probably start seeing a lot more pumpkin recipes on the blog going forward. 

These Pumpkin Cream Cheese Swirled Brownies are incredibly rich. I only needed half of a brownie to satisfy my craving. The pumpkin cream cheese flavor is present, but not overpowering by any means. I originally wasn't sure how I felt about the chocolate and pumpkin combination, but the two flavors just work together. If you love rich brownies, then I just know that you will love these.

Pumpkin Cream Cheese Swirled Brownies
Recipe adapted from Sally's Baking Addiction

1/2 cup all-purpose flour
3/4 cup vanilla greek yogurt
1/4 cup milk
2 large egg whites (save 1 yolk for the cream cheese swirl)
2 tsp vanilla extract
1/4 tsp salt
1 tsp baking powder
1/2 cup pure maple syrup
1/2 cup unsweetened cocoa powder

Cream Cheese Swirl:
1/4 cup pumpkin puree
2 tbsp cream cheese, at room temperature
2 tbsp granulated sugar
1 egg yolk
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.

In a large bowl, combine all of the brownie ingredients. Mix with a large wooden spoon until fully combined. Scrape down the sides of the bowl as necessary. The batter will be very thin. Pour the batter into the prepared baking pan.

To make the cream cheese swirl mixture, combine the pumpkin puree and cream cheese in a medium bowl. With a hand mixer, beat until smooth, about 2-3 minutes. Add the sugar, egg yolk, ground cinnamon, ground nutmeg and ground cloves. Beat until combined and creamy. Spoon the mixture on top of the brownie batter. Gently swirl with a knife to create a marbled effect.

Bake for 22-25 minutes or until the brownies begin to pull apart from the sides of the pan. Allow the brownies to cool completely in the pan before serving. I put the pan in the refrigerator for about an hour to make cutting the brownies a little easier.

Pumpkin Spice Granola

I am still not ready for summer to end. But as much as I dislike the shorter days and colder weather, I am  definitely looking forward to some fall baking. Last fall I talked a lot about my love for baking with pumpkin, probably to the point that it got annoying. I haven't done any serious pumpkin baking yet this year because I am trying to hold on to summer for as long as I can. However, I have started seeing pumpkin recipes pop up all over the blog world. In order to get my pumpkin fix, I made a large batch of  pumpkin spice granola last week. 

This granola is incredibly easy to make and packed with warm fall flavor. I added chopped pecans and dried cranberries, but feel free to use any dried fruit or nuts of your choice. I have been enjoying this pumpkin spice granola mixed with vanilla greek yogurt for the past week- it really makes a tasty breakfast. I guess if summer has to end, I can get on board with enjoying this granola everyday for the next few months. And now that I have opened one can of pumpkin puree, let the the pumpkin baking begin!

Pumpkin Spice Granola
Recipe adapted from Annie's Eats (originally adapted from Baking Bites)

3 1/2 cups rolled oats
1 1/2 cups puffed rice cereal
2 tsp pumpkin pie spice
1/4 tsp salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup applesauce
1/4 cup maple syrup
1 tsp vanilla extract
1 cup chopped pecans
1 cup dried cranberries

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.

In a large bowl, combine the rolled oats and puffed rice cereal. In a medium bowl, whisk together the pumpkin pie spice, salt, brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Pour the wet ingredients over the dry ingredients. Stir until evenly coated. Spread the oat mixture onto the prepared baking sheet in an even layer. Bake for 30 minutes. Using a large spatula, turn over the granola. Sprinkle the pecans on top of the oat mixture and bake for another 15 minutes or until crisp and golden. Allow the granola to cool completely on the pan or a wire rack. Break up the granola as desired and add the dried cranberries. Store in an airtight container. 

Tortellini with Pumpkin Alfredo

I have said it before, but I will say it again. I hate the snow. Especially when it falls two feet at a time like it is expected to do this weekend. Earlier this morning I went out to fill up my car with gas in preparation of the storm. There was only an inch of snow on the ground when I got home, but my car could not make it back up the driveway. You see, my house is on a hill and my driveway becomes a steep sheet of ice whenever there is bad weather. So what did I do? Well after about 20 failed attempts to get up the driveway, I called my dad in panic and told him that I was stuck. Like he always seems to do, my dad saved the day and instructed me to put sand down on the driveway. After a few more failed attempts, I finally made it up. So yeah, this storm is not off to a good start. I don't think I will be leaving my house again until Monday morning.  

There is one good part about winter storms- getting to stay inside and spend the entire day in the kitchen. I can't wait to try out some new recipes, as well as some old favorites, this weekend. 

One of my favorites is this Tortellini with Pumpkin Alfredo. After making Pumpkin Cream Cheese Muffins a few weeks ago, I had half a can of pumpkin sitting in my refrigerator. I hate letting good food go to waste. So I searched through my archives and found another pumpkin recipe to make. In the end, I settled on this Tortellini with Pumpkin Alfredo. The Pumpkin Alfredo sauce was creamy and flavorful. And the best part? It came together in only 10 minutes. Boil two packages of tortellini and toss with the sauce for a simple and delicious lunch or dinner. This comforting meal is perfect for a cold and snowy night inside the house. 

Tortellini with Pumpkin Alfredo
from Food Network Magazine, October 2012

2 (9 oz) packages of cheese tortellini
1 tbsp unsalted butter
1 small shallot, finely chopped
1/2 cup pumpkin puree
pinch of freshly grated nutmeg
1 1/4 cups heavy cream
1/4 cup parmesan cheese, plus additional cheese to top the tortellini
fresh parsley, chopped for garnish

Cook the tortellini according to package directions. Reserve about 1/2 cup of the cooking water before draining the tortellini.
Add the butter to a large skill set above medium heat. Allow the butter to melt before adding the shallot. Cook the shallot until softened, stirring frequently, for about 2-3 minutes. Add the pumpkin puree and freshly ground nutmeg. Allow the mixture to cook for about 1 minute. Add the heavy cream and stir until combined. Bring the mixture to a boil. Reduce the heat to low and simmer for about 5 minutes. The sauce should be thick and creamy. Add the cheese and stir until melted and combined. Season with salt and pepper.
Add the cooked tortellini to the sauce and toss to coat. If the sauce is too thick, add some of the reserved cooking water to think it out.
Top tortellini with parmesan cheese and fresh parsley for garnish.
Enjoy :)

Pumpkin Cream Cheese Muffins

I have definitely missed the smell of pumpkin baking in my kitchen. After going a little pumpkin crazy this past fall, I haven't opened a can since then. I am not really sure why though. People generally shy away from baking with pumpkin outside of pumpkin season, which is during the fall. But why not bake with pumpkin all year round? There is no reason to wait for a good thing. I might not bring pumpkin to a July 4th party, but there is no reason I can't enjoy it myself throughout the year.  Plus, I might have stocked up in December. With about 10 cans in my pantry, I really have no choice but to put it to good use.

These muffins were one of the best things to come out of my kitchen this past fall. I didn't think I could make a better pumpkin muffin, but these pumpkin cream cheese muffins give them a run for their money. Mostly due to the addition of cream cheese in the center of each muffin. Pumpkin and cream cheese are a great combination. I almost always choose cream cheese frosting to top my pumpkin cupcakes. So it is no surprise that I loved the addition of cream cheese in these muffins. It is the perfect tangy complement to the sweet pumpkin muffins. They might take a little longer to make than your typical muffins, but the extra steps are certainly worth it. 

Pumpkin Cream Cheese Muffins
from Annie's Eats (originally adapted from Bakespace)
yield: 24 muffins

Filling:
8 oz. cream cheese, at room temperature
1 cups confectioner's sugar

Muffins:
3 cups all-purpose flour
1 tsp ground cinnamon
1 tsp  ground nutmeg
1 tsp ground cloves
1 tbsp + 1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil

Topping:
1/2 cup sugar
5 tbsp all-purpose flour
1 1/2 tsp ground cinnamon
4 tbsp unsalted butter, cold and cut into pieces

Preheat the oven to 350 degrees. Line two muffins pans with paper liners. Set aside.

For the filling: In a large bowl, combine the cream cheese and confectioner's sugar. Mix until smooth and combined. Transfer the mixture to a piece of plastic wrap. Shape the mixture into a log about 1 1/2 inches in diameter. Cover the log with the plastic wrap and reinforce with a piece of tin foil. Transfer to the freezer and allow it to chill for at least 2 hours.

For the muffins: In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. Set aside.
Using a stand mixer, combien the eggs, sugar, pumpkin puree and vegetable in the bowl of the mixer. Mix on medium speed until fully combined.
With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just combined.

For the topping: In a small bowl, whisk together the sugar, flour and cinnamon. Add the pieces of butter and cut into the dry ingredients with a pastry blender or your hands. The mixture should be coarse and crumbly. Place the bowl in the refrigerator until use.

Fill each muffin cup with a spoonful of batter, just enough to cover the bottom of each liner. Slice the log of cream cheese into 24 equal pieces and place one piece into each muffin cup. Divide the remaining batter among the muffin cups. Make sure that the cream cheese is covered completely.  Sprinkle the the topping mixture over each muffin cup.
Bake for 20-25 minutes. Transfer to a wire rack to cool completely.

Pumpkin Pie Milkshake

Is it Friday yet? This is a really busy week for me because it is midterms week! You see, I took time off from work in September to go back to school and finish getting my CPA license. Only five more classes now stand between me and that license. Anyways, I had two midterms yesterday and one more tomorrow. Almost done! It has definitely been a long process, so I will be glad when I am finally done with everything. 

Over the weekend, I decided to take a break from studying and make a pumpkin pie milkshake for myself. I actually drank this milkshake for breakfast on Sunday morning. A milkshake is an acceptable breakfast, right? I made myself one very large milkshake, but you could split it up into smaller glasses and share with your friends. I just wasn't in the mood to share mine :)

Pumpkin Pie Milkshake

Recipe adapted from Dine and Dish

1/3 cup pumpkin 

1/2 cup whole milk

1 tsp vanilla

2 tbsp Pumpkin Spice flavored Jell-O Instant Pudding Mix

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

2 tbsp brown sugar

2 cups vanilla ice cream

Sprinkles for decoration

Place all ingredients in a blender. Secure lid of the blender and mix on medium speed until smooth and creamy. 

Pour milkshake into a tall glass and add sprinkles on top.

Enjoy :)

Pumpkin Cinnamon Streusel Muffins

With all of the pumpkin baking I have been doing this fall, I can't keep enough pumpkin stocked up in my kitchen. I buy more every time I go to the grocery store, but it still isn't enough. I just can't get enough pumpkin during this time of the year, so bear with me for a few more recipes. I am sure you don't mind too much.

Out of all the recipes I have made this fall, these muffins might just be my favorite. Not only do I love the warm pumpkin flavor, but the cinnamon streusel topping puts these muffins over the top. All of the original muffins were gone within two days, so I must not be the only one who really likes them in my house.

Tomorrow I will give you a break from all of the pumpkin and share a recipe for a delicious apple cake I made earlier this week. But I can't promise that the break will last too long. I was in the kitchen earlier this week experimenting with new pumpkin recipes. It is a tough job, really. 

Pumpkin Cinnamon Streusel Muffins

Recipe from Two Peas and Their Pod 

Muffins:

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tbsp cinnamon

1 1/2 tsp nutmeg

1 1/2 cups granulated sugar

1/2 cup canola oil

1/3 cup water

1 cup pumpkin puree

2 large eggs

1 tsp vanilla

Cinnamon Streusel Topping:

1 1/4 cup oats

1 tbsp all-purpose flour

1/3 cup brown sugar

1 tsp cinnamon

Pinch of nutmeg

6 tbsp unsalted butter, cold and cut into chunks

Muffins:

Pre-heat oven to 350 degrees. Butter muffin pan and set aside.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg until combined.

In a large bowl, whisk together the sugar, oil, water, pumpkin, eggs and vanilla until combined. Slowly mix in the flour mixture. Whisk until fully incorporated. 

Cinnamon Streusel Topping:

In a small bowl, mix together the oats, flour, brown sugar, cinnamon and nutmeg until combined. Mix in the butter with your hands. The end result should be a crumbly mixture.

Fill muffin tins 3/4 full with the pumpkin mixture and then sprinkle the cinnamon streusel on top of each muffin. Bake for 17-20 minutes or until an inserted toothpick comes out clean. Allow muffins to cool on a cooling rack before serving.

Enjoy :)

Pumpkin Chocolate Chip Cupcakes with Pumpkin Cream Cheese Frosting

I can't believe I waited this long to share a cupcake recipe with you. I love cupcakes (see exhibit A) and I especially love baking homemade cupcakes. Decorating is the best part. Sometimes I like to use fondant, but sometimes I just use candy or other food to top my cupcakes. For these pumpkin cupcakes, I kept it simple by adding pumpkin candies on top. You could also use candy corn or your favorite Halloween candy. These pumpkin chocolate chip cupcakes are good on their own, but I love the addition of cream cheese frosting on top. Pumpkin and Cream Cheese are a great combination.  There is even a slight hint of pumpkin in the frosting- yum! 

Despite the threat of rain, we finally got to go apple picking this past weekend. We were a little disappointed by the number of apples on the trees though. Maybe we need to go earlier in the apple season? That being said, I did come home with two bags of apples and am ready to start baking some apple treats. Stay tuned for apple recipes coming up soon!

Pumpkin Chocolate Chip Cupcakes with Pumpkin Cream Cheese Frosting

Recipe from the Boston Globe- October 26, 2011

Cupcakes:

2 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/4 tsp cinnamon

1/4 tsp ground ginger

1 stick unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

3/4 cup milk

3/4 cup pumpkin puree

1 cup chocolate chips

Pumpkin candies for decoration

Frosting:

1/2 stick unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

1 tbsp pumpkin puree

1/2 tsp vanilla extract

3 cups confectioners' sugar, sifted

For the Cupcakes:

Pre-heat the oven to 450 degrees. Line a standard muffin pan with paper liners and set aside.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon and ginger.

In a electric mixer, cream the butter and sugar together for about 1 minute. Add the eggs and vanilla and beat for another minute. Scrape down the sides of the bowl before adding in the milk and the pumpkin. Mix until fully combined.

Set the mixer to the lowest speed and add in the flour mixture slowly. Once fully combined, stop the mixer and stir in the chocolate chips by hand. 

Divide the batter evenly between the 12 muffin cups. 

Bake for about 25 to 30 minutes or until an inserted toothpick comes out clean.

Remove the cupcakes from the oven and place on a wire rack to cool.

For the Frosting:

In an electric mixer, cream the butter and cream cheese until smooth. Add in the pumpkin and vanilla and beat until fully combined. Slowly add in the sugar until mixture is smooth and creamy. 

Stop the mixer and cover bowl with plastic wrap. Refrigerate for 1 hour before use.

Frost cooled cupcakes and add pumpkin candies for decoration.

Enjoy :)

Pumpkin Cornbread

Everything is better with pumpkin it in, right? This recipe takes your typical cornbread and kicks it up a notch with the addition of pumpkin puree, warm spices and a bit of molasses. Perfect as a side dish along with your favorite fall meal. Sometime I will start baking with other fall ingredients like maple and apples, but for right now it's all about the pumpkin. 

In my opinion, this cornbread is best when served with honey and lots of butter. From my pictures, you can tell I did not skip out on either when trying mine :) Seriously though, this cornbread is dense and full of warm flavors, so add some honey and butter if you want to sweeten it up a little. 

It is finally starting to feel like fall- the cooler weather outside, football on television and Halloween stuff (and even some Christmas stuff already) in every store. It is time to put away the strawberries and blueberries and get your fall baking on. You can start with this cornbread! 

Looking for more pumpkin recipes? I know you can't get enough pumpkin either, so check out my Pinterest board for more delicious recipes.

Pumpkin Cornbread

recipe from Sugarcrafter

1 cup all-purpose flour

1 cup cornmeal

1/4 cup brown sugar

1 tbsp baking powder

1 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

2 large eggs

1 cup pumpkin puree

1/4 cup olive oil 

1 tbsp molasses

Preheat the oven to 400 degrees. Butter an 8x8 baking dish and set aside.

In a medium sized bowl, whisk the flour, cornmeal, brown sugar, salt and spices together until combined and free of lumps. 

In a small bowl, lightly beat the eggs. Stir in the pumpkin puree, olive oil and molasses.

Combine the wet ingredients and the dry ingredients. Once combined, pour the mixture into buttered baking dish. Smooth out the top as much as possible. 

Bake for about 30 minutes or until a toothpick comes out clean.

Enjoy :) 

Baked Pumpkin Spice Donuts

Who else loves fall baking? Pumpkin, apple, cinnamon and maple- I love it all! But of all of the fall flavors, pumpkin is definitely my favorite. I think I love the smell of pumpkin baking throughout the house as much as I love the final result. But let's talk about these donuts. They are full of warm pumpkin flavor and are the perfect breakfast for a cool fall morning. Don't skip out on the pumpkin spice sugar topping either, it is the best part :) 

What I love about these donuts is that they are super easy to make. No mixer required. You can have freshly baked donuts on your table in less than an hour. I would take homemade donuts over Dunkin Donuts any morning. So if you don't have a donut pan already, you should really go get one and make these donuts. You can thank me later.

When i was in college, we used to anxiously wait until October 1st for the pumpkin baking to begin. My roommate never started making pumpkin bread before then, but once October came around we were treated to 30 days of pumpkin heaven. Luckily for me, I don't need to wait until October to start my pumpkin baking this year. 

 So let the pumpkin baking begin now!

Baked Pumpkin Spice Donuts

adapted from King Arthur Flour

yield: approximately 15 donuts

Donuts: 

3 large eggs

1 1/2 cups granulated sugar

1 1/2 cups pumpkin puree

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1 1/2 tsp salt

1 1/2 tsp baking powder

1 3/4 cups + 2 tbsp all purpose flour 

Pumpkin Spice Sugar:

3/4 cup granulated sugar

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

melted butter

Butter donut pan(s) and set aside. 

Combine eggs, sugar, pumpkin, spices, salt and baking powder in a large mixing bowl. 

Beat ingredients together until well combined. 

Add the flour and stir the mixture until smooth and well combined.

Fill each cavity of the donut plan about 3/4 full. 

Bake in a 350 degree oven for 15-18 minutes. A toothpick inserted into donuts should come out clean. 

Let donuts cool in pan for 5 minutes before transferring to a cooling rack. 

While donuts are cooling, melt butter in the microwave.

To make the pumpkin spice sugar, combine sugar and spices in a small bowl and whisk to combine.

Dip cooled donuts in the melted butter and then in the pumpkin spice sugar. Ensure that donuts are evenly coated with the pumpkin spice sugar mixture.