I hadn’t really felt like autumn had arrived yet, until recently. It could be because Texas is still experiencing temperatures in the upper 90′s, but mostly?
I think it’s because I hadn’t made any pumpkin recipes yet.
Well – whew – that’s been remedied, and with one of my new favorites – pumpkin cinnamon roll cupcakes with cinnamon buttercream frosting.
I love pumpkin bread, but this takes it up a notch. The center of the cupcake is the actual cinnamon roll filling, and it makes them feel extra-special.
You can see the cinnamon laced into the cake, and it’s echoed in the frosting. The warmth of the cinnamon cuts the tang of the cream cheese for a perfect complement to the cupcakes. I had thought about piping the frosting high, but these really just need a thin swipe to give you a great balance of flavors.
I took half a dozen of these over to our next door neighbors, and they texted me about 10 minutes later to say that three of them were already gone – they’re a perfect fall treat for gifting! I plan to have them ready for breakfast when we have out-of-town company in a couple of weeks, too. Of course, you don’t need a special occasion to make these. A cool Saturday morning and a cup of coffee are perfectly good reasons, too.
- 1 (15-ounce) can pumpkin
- 1 cup butter, softened
- ⅔ cup 1% or 2% milk
- 4 large eggs
- 3 cups sugar
- 3⅓ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup light brown sugar
- 2½ tablespoons cinnamon
- ⅓ cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 4 cups powdered sugar
- Preheat the oven to 350 degrees. Mix together pumpkin, butter, milk, eggs and sugar until well-blended.
- Add cinnamon, nutmeg, and cloves, continuing to mix on medium speed.
- In a separate bowl, sift baking soda and flour together, then add to the wet mixture about 1 cup at a time. Set aside.
- In a cereal bowl, mix together melted butter, cinnamon and brown sugar.
- Take three muffin tins and place paper liners in each cup; then, in each liner, place about 1½ tablespoons of the pumpkin batter (I used a medium cookie scoop).
- Put ½ teaspoon of the cinnamon roll filling on top of the pumpkin batter, then put another 1 to 1½ tablespoons of pumpkin batter on top.
- Bake for about 22 minutes or until a toothpick comes out clean; at about 11 minutes I like to rotate the pans.
- While the cupcakes are baking, mix together the cream cheese & butter until it's light and fluffy. Add vanilla and cinnamon, and mix until well-blended.
- Add powdered sugar 1 cup at a time and continue to mix until the sugar is completely incorporated and your frosting is nice and smooth.
- Once the cupcakes have cooled, take 2 tablespoons of frosting and spread on the top of each one. You may end up not needing all 2 tablespoons, but I find it's easier to frost and remove as needed.