Hi all! I hope you had a wonderful holiday with family and friends. I wanted to share one of my all time favorite fall recipes (or anytime of year really, they are that good!) that is quick and easy enough for beginners. This recipe has the perfect amount of pumpkin and spices that is sure to take your taste buds on a journey they will not forget! I hope you enjoy this recipe as much as Klayton and I do.
The first step is to cream the butter, applesauce, sugar, and eggs together. Using a hand mixer blend the ingredients until well blended (making sure there are no clumps of brown sugar because it loves to do that).
It should look something like this once it is thoroughly mixed.
Add in the pumpkin, and again, beat until well combined until it looks something like this. At this point you will want to combine the milk and lemon juice into a liquid measuring cup to make buttermilk.
Next, combine all dry ingredients in a separate bowl. I like to mix it up with a fork so when you go to incorporate it with the wet ingredients it is more evenly distributed.
Slowly add in the dry ingredients while beating over medium speed alternating with the milk mixture until it is well combined and the batter forms.
It should look something like this!
Add in your chocolate chips (I always add extra chips because you can never have too much chocolate) and stir to combine with a rubber spatula.
Line your cupcake trays with paper liners and fill 3/4 of the way and bake, they should come out looking like this.
While your cupcakes are cooling you will want to make the frosting so you can have it ready when they cool. Combine all the ingredients and beat on medium speed until combined. Its going to look very powdery and clumpy but just keep beating! I promise it will turn out creamy and delicious.
The final product will look like this! Next, you can either fill a pastry bag fitted with your favorite tip and frost or you can do it the old fashioned way with a knife or spatula. I personally like to use the pastry bag because it is so fun.
Ta-da! There is the final product, a delicious cupcake that i assure you will have everyone talking and asking for the recipe. What are some of your favorite holiday recipes? I’m always looking for new ones to try!
Pumpkin chocolate chip cupcakes with cinnamon cream cheese frosting:
Yield: 24 cupcakes
1/4 cup butter softened
3/4 cup unsweetened applesauce
1 cup granulated sugar
3/4 cup brown sugar
2 large eggs
3/4 cup fat free milk
1 tablespoon lemon juice
1 (15 ounce) can pumpkin puree
2 1/2 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1-2 cups chocolate chips (depending on how much you like!)
1 (8 ounce) package reduced fat cream cheese (not fat free!)
1/4 cup butter softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
Preheat oven to 350 degrees. In a large mixing bowl add in butter, applesauce, sugars, and eggs and beat over medium speed until well combined. Add in pumpkin and continue beating until throughly incorporated. In a liquid measuring cup combine the milk and lemon juice and set aside.
In a medium bowl combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture and alternate with the milk mixture ensuring to beat well after each addition. Once well combined add in chocolate chips and stir to combine just until mixed.
Line cupcake tray with liners and lightly spray with a non-stick cooking spray (I use pam baking I find it to not be as greasy). Fill the cupcake liners 3/4 of the way full and bake for 20-24 minutes. Mine are always perfect after 20 minutes, but always insert a toothpick to see if it comes out clean. Remove from oven and allow to cool on the counter for 5 minutes, then fully cool on wire racks.
To make the frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until the ingredients begin to combine. Gradually increase the speed and continue to beat until the frosting is fully formed.
Scoop into pastry bag or frost with a knife. Serve and enjoy!