Brown Butter Pumpkin Cupcakes with Cream Cheese Frosting

I feel like my window to post pumpkin recipes is quickly coming to a close. So now I have no choice but to share all of the remaining pumpkin recipes that I have saved in my drafts folder. If you are like me, you will continue to bake with pumpkin throughout the year. Last year I even posted a few recipes in February- sorry but they were too good not to share! But since everyone will be talking about Christmas baking next week, I figured I would share the last of my pumpkin recipes here and now.

You have to save the best for last, right? Well these Brown Butter Pumpkin Cupcakes are my very favorite pumpkin recipe from this fall. That is saying a lot too- I made a lot of pumpkin recipes! Anyways, these cupcakes are everything pumpkin cupcakes should be- packed with sweet pumpkin flavor and warm fall spices. After making several batches of sub-par pumpkin cupcakes, I am so glad that I came across this recipe. I should have known that brown butter would take regular pumpkin cupcakes to a whole different level. I paired them with my favorite cream cheese frosting because pumpkin + cream cheese is such a great combination. And I even topped a few of with with these Edible Acorns, because I just couldn't resist!

Brown Butter Pumpkin Cupcakes with Cream Cheese Frosting
Cupcake recipe from Martha Stewart's Cupcakes, Frosting recipe from Annie's Eats

1 cup (2 sticks) unsalted butter, at room temperature
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1 cup light brown sugar
1 cup granulated sugar
4 large eggs, lightly beaten
1 can (15 oz.) pumpkin puree

Frosting:
10 oz. cream cheese, chilled
6 1/2 tbsp. unsalted butter, at room temperature
3 1/4 cups powdered sugar
4 tsp vanilla extract

Preheat the oven to 350 degrees F. Line two muffin pans with paper liners and set aside.

Add the butter a medium-sized skillet set over medium heat. Allow the butter to melt completely. Continue to cook, whisking constantly, until the butter turns brown in color. Once brown, turn off the heat and continue to whisk for another minute. Allow to cool completely. 

In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground ginger and ground nutmeg. In another large bowl, whisk together the brown sugar, granulated sugar, eggs and cooled butter. Add the pumpkin puree and continue to whisk until combined. Slowly add the dry ingredients to the wet ingredients. Whisk until smooth and fully incorporated. 

Divide the batter between the prepared muffin cups, filling each cup about 2/3 full. Bake for about 20 minutes or until an inserted toothpick comes out clean. Allow to cool for a few minutes before transferring to a wire rack to cool completely. 

For the frosting: 

Add the cream cheese and butter to the bowl of an electric mixer. Beat until light and creamy, about 3-4 minutes. Add the powdered sugar and mix on low speed until incorporated. Increase the speed of the mixer and beat for another 2-3 minutes on high speed. Add the vanilla extract.

Frost fully cooled cupcakes.

Peanut Butter Cupcakes with Chocolate Frosting

Most weekends I know exactly what I want to bake. This past weekend was not one of those weekends. I did not make my mid-week grocery list and had no idea what I was going to make until the  very last minute. All I knew was that I wanted to make something with chocolate and peanut butter. That should come as no surprise- favorite. combination. ever. Anyways, I considered making these Dark Chocolate Peanut Butter Cupcakes, but ultimately decided to switch things up a little bit. Instead of making a chocolate cupcake with peanut butter frosting, I decided to try a peanut butter cupcake with chocolate frosting. Definitely a good decision. 

Despite all of the cupcake recipes on my blog, I recently realized that I have yet to post a recipe for chocolate frosting. This seemed like the perfect opportunity to share my all-time favorite chocolate frosting recipe. It is light and creamy, with just the right amount of chocolate flavor. Just make sure to frost the cupcakes immediately after making the frosting so that the chocolate doesn't have a chance to harden first. So here you have it, another chocolate and peanut butter recipe for the archives. And it is a good one at that!

Peanut Butter Cupcakes with Chocolate Frosting
Cupcake recipe adapted from Martha Stewart's Cupcakes, Frosting recipe from Annie's Eats (originally adapted from Martha Stewart's Cupcakes)

1 3/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
2/3 cup creamy peanut butter
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/4 cup buttermilk

Frosting:
9.5 oz. bittersweet chocolate, finely chopped
6 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
2 cups powdered sugar
4 tbsp. Dutch-process cocoa powder
Pinch of salt
2/3 cup + 1 tbsp sour cream

Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of an electric mixer, combine the butter and granulated sugar. Beat until light and creamy, about 3-4 minutes. Add the peanut butter and mix until just combined. Add the eggs, one at a time, mixing until fully incorporated after each addition. Scrape down the sides of the bowl as necessary. Add the sour cream. With the mixer on low speed, add half of the dry ingredients and mix until just combined. Add the buttermilk, followed by the remaining dry ingredients, and mix until combined after each addition.

Divide the batter between the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely. 

While the cupcakes are cooling, prepare the frosting. Melt the chocolate in a heat-proof bowl set over a pot of barely simmering water. Remove the bowl from the heat and allow to cool until just barely warm. In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese and butter. Beat until light and creamy, about 3-4 minutes. Slowly add the powdered sugar, cocoa powder and salt. Beat in the melted chocolate, followed by the sour cream. Mix until smooth and blended. Frost cooled cupcakes immediately so that the chocolate does not harden first. 

Edible Acorns

This past weekend I made a batch of my very favorite Brown Butter Pumpkin Cupcakes. I just realized that I haven't share this recipe on the blog yet, but I will make sure to do so very soon. Anyways, I planned to decorate the cupcakes with orange and brown sprinkles until I remembered these Edible Acorns. I first made these Edible Acorns last fall and put them in a bowl for a fun fall decoration. But they also make the perfect cupcake toppers! 

These Edible Acorns are incredibly easy to make- only four ingredients and a few minutes or your time are all you need. Simple and delicious! Check back soon to see my Brown Butter Pumpkin Cupcakes with these adorable acorns on top.

Edible Acorns
Idea from We Are That Family

Mini Nutter Butters
Mini Semi-Sweet Chocolate Chips
Hershey's Kisses
Store-bought chocolate frosting

Take a Nutter Butter and place a small dollop of frosting on the center of one side. Place a mini chocolate chip on the dollop of frosting and hold it in place for one minute. Place another dollop of frosting on the other side of the Nutter Butter and attach a Hershey's Kiss. Hold the Kiss in place for another minute. Repeat with the remaining ingredients. Once all acorns are assembled, place them on a baking sheet and put the sheet into the freezer for 15-20 minutes.

Pumpkin Spice Pudding Cookies

Have you guys tried pudding cookies yet? I think I have tried almost every pudding flavor out there and these Pumpkin Spice Pudding Cookies might just be my favorite. Because really when is pumpkin not my favorite? Especially when cinnamon chips are involved. Everyone has their own idea about what makes the perfect cookie- thin, thick, soft, chewy or crispy. While they are all good in my book, I especially love soft cookies. And nothing guarantees soft cookies quite like a box of instant pudding mix. 

I recently started my Christmas baking list and lets just say that they are a lot of cookies to be made in the next two months. It will be hard to beat these Pumpkin Spice Pudding Cookies but I will certainly try. I know that pumpkin spice pudding mix can be hard to find in stores, but make sure to snatch it up if you see it and make these cookies of course!

Pumpkin Spice Pudding Cookies
Recipe adapted from Mint Chip Pudding Cookies 

1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
1/4 cup granulated sugar
1 package pumpkin spice instant pudding mix
2 large eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
Pinch of ground nutmeg
1 1/2 cups cinnamon chips

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.

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

In the bowl of a stand mixer, combine the butter, light brown sugar and granulated sugar. Beat until light and creamy, about 3-4 minutes. Add the eggs, one at a time, and mix until combined after each addition. Add the vanilla extract. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just combined.

Turn off the mixer. Add the cinnamon chips and gently fold into the cookie dough with a rubber spatula. Scoop cookie dough onto the prepared bakings sheets. Bake for 12-15 minutes or until golden brown around the edges. Allow to cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.

Coconut Oil Blueberry Muffins

For those of you who are counting, this is now the fifth blueberry muffin recipe I have posted on my blog. Although that might seem like a lot, I don't think you can ever have enough blueberry muffin recipes. Plus all of the recipes are slightly unique and deserve their own spot in the archives. These coconut oil blueberry muffins are one of my recent favorites. Like I have mentioned in the past, coconut oil gives baked goods very sweet yet subtle coconut flavor. It is not overpowering, but provides just the right amount of sweetness to muffins, cookies, breads and so much more.

In the case of these muffins, shredded coconut gives them a little extra coconut kick but it can also be left out if desired. If you are a true coconut lover, try substituting coconut milk for the low-fat milk.

Coconut Oil Blueberry Muffins
Recipe adapted from Two Peas and Their Pod
Yield: 10 muffins

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 tsp salt
2 tsp baking powder
1/4 cup coconut oil, melted and cooled
1 large egg
3/4 cup low-fat milk
1/2 tsp vanilla extract
1/2 cup sweetened shredded coconut
1 cup blueberries

Preheat the oven to 350 degrees F. Line a muffin tin with paper liners and set aside.

In a large bowl, whisk together the flour, granulated sugar, salt and baking powder. Set aside.

In a separate bowl, whisk the melted coconut oil, egg, milk and vanilla extract until combined. Add the wet ingredients to the dry ingredients. Gently fold with a rubber spatula. The batter will be thick. Add the shredded coconut and blueberries. Gently fold into the batter.

Divide the batter between the prepared muffin cups. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Transfer the muffins to a wire cooling rack and allow to cool completely.