Showing posts sorted by relevance for query pumpkin. Sort by date Show all posts
Showing posts sorted by relevance for query pumpkin. Sort by date Show all posts
Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes




Well friends, Autumn officially begins in five days, so give me all the pumpkin, all the spice and all the fall things! I wanted to create a pumpkin cupcake that was a little different from the standard, and knowing the popularity of the pumpkin spice latte, I thought that could be a fun twist on the classic!



If you've been following me for a while, you probably know that I'm a little obsessed with cupcakes. I think they're so fun, and I love thinking of cute new ways to decorate them! You can see my other cupcake recipes right here.



The cake is full of pumpkiny goodness and spices, as one would expect! The frosting is a whipped cream frosting (since the pumpkin spice latte is usually topped with whipped cream), but I also mixed in a little cream cheese because pumpkin and cream cheese are such a perfect pairing.



So go ahead and whip up a batch to satisfy that pumpkin spice craving! These cupcakes are super easy, so you'll probably be enjoying them in the time it would have taken you to get through that crazy drive through line!

Used In This Post



Cupcake Ingredients: 

2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tsp pumpkin pie spice
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1/2 cups whole milk
1/4 cup melted butter (1/2 stick)
2 eggs
1 tsp vanilla

Frosting Ingredients: 

2 cups heavy whipping cream
1 cup powdered sugar
1 Tbs instant espresso powder
8 oz cream cheese, softened

Directions: 

Put the stand mixer whisk attachment in the freezer. Weird direction, but go with it.

Preheat the oven to 350, and line a muffin tin with foil liners (I used these green foil ones). The pumpkin will stick to paper liners, and make for an unhappy baker!

Whisk together the flour, baking powder, baking soda, salt, sugar and pumpkin pie spice. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, mix together the wet ingredients, pumpkin puree through vanilla. Add the dry ingredients to the mixture in two batches, stirring on low speed until just combined.

Using a cookie scoop, fill each liner until about 2/3 full with batter. I usually get about six extra cupcakes which are perfect for taste testing, am I right?!

Bake for about 14-18 minutes, or until a toothpick comes out with moist crumbs. Let cool in the pan for 5 minutes and then remove them to a cooling rack.

For the frosting, you want the stand mixer bowl to be room temp or cold (I wash mine while the cupcakes bake, and then stick it in the freezer). If the bowl or whisk attachment are warm, the whipped cream won't solidify the way you want it to. Dissolve the espresso powder into the heavy cream, stirring until no pieces remain. Fix the cold whisk attachment, and mix the cream cheese and powdered sugar until combined and fluffy. Reduce the speed to low, and slowly drizzle in the heavy cream mixture. Once the cream begins to thicken (after a few minutes), increase the speed until the frosting becomes light and fluffy like whipped cream! Frost the completely cooled cupcakes, and enjoy.

These frosted cupcakes need to be stored in the fridge, but can be taken out an hour or two before serving if you prefer them at room temperature.

Love Pumpkin And All Things Fall? Check out more Fall recipes below!


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Kirsten Bell
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Pumpkin Muffins with Vanilla Chai Glaze

Pumpkin Muffins with Vanilla Chai Glaze


These are the most delicious pumpkin muffins ever! Moist, perfectly sweet, and warmly spiced. Topped with cinnamon streusel and vanilla chai drizzle, these easy muffins are perfect for cool fall mornings and afternoon snacks. These homemade muffins are full of autumn spices and pumpkin flavor that nobody can resist!



As you might be able to tell from my recent recipes, I'm a wee bit obsessed with pumpkin! It's such a delicious fall flavor, and autumn only rolls around once a year! The chai drizzle on these muffins is next level, you seriously have to try it! These are like a chai pumpkin spice latte in pumpkin form, and it's amazing!

 





Muffin Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/3 cup canned pumpkin puree
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla

Streusel Ingredients: 

1 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup cold butter, cut into pieces

Chai Spice Mix: 

1 1/4 teaspoons cinnamon
3/4 teaspoons ground ginger
1 teaspoons cardamom
1/4 teaspoon allspice

Vanilla Chai Glaze Ingredients:

1 cup powdered sugar
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1/2 teaspoon Chai Spice Mix (Above)

Directions:

Preheat the oven to 350 degrees F, and line a muffin tin with liners.

For the streusel: mix together the flour, brown sugar and cinnamon in a small bowl. Rub the butter into the dry ingredients until the mixture resembles course crumbs. Set aside. 

In a medium mixing bowl, whisk together the dry ingredients, flour through brown sugar. In a large bowl, using a rubber spatula, combine all the wet ingredients, pumpkin through vanilla. Add the dry ingredients, and mix until just combined, scraping down the sides of the bowl as necessary.

Fill each well about 3/4 full of batter, and top generously with the streusel, gently pressing the streusel into the top of each muffin. Bake 20-22 minutes or until a toothpick comes out with moist crumbs. Allow the muffins to cool in the tin for 10 minutes, and allow to cool completely before drizzling with glaze.

For the glaze: combine the powdered sugar, heavy cream, vanilla and chai spice mixing together with a fork. Transfer to a plastic piping bag, and drizzle the glaze over each cooled muffin.






More Fall Recipes:



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Kirsten Bell
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Pumpkin Caramel Cake with Cream Cheese Frosting

Pumpkin Caramel Cake with Cream Cheese Frosting


Fall officially begins in just a few short days - can you believe it? We've had a week of rainy, colder days and that crisp Autumn chill has started to settle in around us. Fall is my very favorite season. I love the changing leaves, sweaters, and of course, everything pumpkin spice!

This is my first fall dessert of the season, and I'm SO excited to share it with you! Pumpkin cake with caramel filling, and cream cheese frosting. It's definitely hard to pick a favorite of my cake recipes, but this pumpkin cake is going to be pretty dang hard to beat! The rich, spicy pumpkin cake pairs so well with the creamy caramel, and is topped with delicious cream cheese frosting.

Used In This Post:



As a fan of all things pumpkin spice, I thoroughly approve this cake recipe! I also love how quick and easy it is to make. Since the cake calls for melted butter, there's not even any need to wait for butter to soften. You'll also notice that for the caramel filling, I used store bought caramel sauce (this one is my favorite). If you have a favorite caramel recipe, feel free to use it instead.

Also, can we talk about how cute those fall sprinkles are? They're called Fall Harvest by Sweets and Treats, and it's safe to say I'm obsessed!






Cake Ingredients: 

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup brown sugar
1 cup butter, melted and cooled
3 eggs
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla
1/2 cup buttermilk

Cream Cheese Frosting Ingredients:

8 oz cream cheese, room temperature
1 cup butter, softened
1 teaspoon vanilla
3-4 cups powdered sugar

Directions: 

Preheat oven to 350 degrees F, and grease and line three 6" cake pans. Whisk together the dry ingredients, flour through brown sugar. In the bowl of your stand mixer, combine all the wet ingredients, butter through buttermilk. Add the dry ingredients in two batches, mixing on low speed until just combined and scraping down the sides of the bowl as needed.

Distribute the batter between the three prepared cake pans. Bake for 35-40 minutes, or until a toothpick comes out with moist crumbs.

For The Frosting: beat the cream cheese and butter in your stand mixer fitted with the paddle attachment until light and fluffy. Add the vanilla. Add the powdered sugar one cup at a time. Once all 3 cups are added, beat on high speed for about 5 minutes. If the frosting is too wet, add more powdered sugar. If it's too dry, add a bit of heavy cream.

Assembly: Start with cold cakes. I wrap mine well in plastic wrap once cooled, and refrigerate for at least a few hours. Frost the bottom layer with a thin layer of cream cheese frosting. Pipe a small perimeter of frosting on top, and fill the well with caramel sauce. Repeat for the second layer. Use the remainder of the frosting to cover the outside of the cake. Decorate with candy pumpkins and sprinkles!

By the way, be sure to check out my Instagram (@thiscelebratedlife) for videos on how I decorate my cakes!





More Fall Recipes:


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Kirsten Bell
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Baked Pumpkin Donuts with Bourbon Glaze

Baked Pumpkin Donuts with Bourbon Glaze


We're well into October and well into pumpkin spice season (aka the best season ever). I hope you're not tired of it yet, because I'm just getting started people! Today I'm sharing a super easy, super delicious fall dessert recipe with you - Baked Pumpkin Donuts with Bourbon Glaze!

Equipment Used In This Post: 




These baked donuts are so quick and easy to whip up, and I love that they're a healthier version of the traditional donuts. And let me just tell you - that Brown Sugar Bourbon glaze is amazing! The perfect compliment to warm pumpkin spices, and a super fun fall dessert. When I'm serving these to kiddos, I make theirs with a vanilla glaze (just 1/2 teaspoon vanilla extract instead of bourbon), and top theirs with fun sprinkles so they're easy to tell apart haha!




These donuts are such a fun Halloween treat, and wouldn't they be an awesome Thanksgiving dessert or brunch idea too?







Donut Ingredients: 

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1 (15 oz) can of pumpkin (not pumpkin filling)
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, melted
3 eggs

Glaze Ingredients: 

1 cups powdered sugar
2 tablespoons Brown Sugar Bourbon

Directions: 

Preheat the oven to 350 degrees F, and grease two donut pans with nonstick spray (I use a coconut oil spray).

In a medium mixing bowl, whisk together the dry ingredients, flour through salt. Set aside. In a large mixing bowl, mix together all the wet ingredients, pumpkin through eggs until well combined. Add the dry ingredients and mix until just combined.

Transfer the batter to a large ziplock bag, and cut about an inch-wide hole in one corner. Pipe the batter into each well of the donut pan, filling each well to about 2/3 full. Bake for 10-12 minutes, or until a toothpick comes out with moist crumbs. Allow to cool before dipping in glaze.

For the glaze: whisk together the powdered sugar and Brown Sugar Bourbon until smooth. Dip each donut into the glaze, and allow to harden before serving.

Some More Fall Recipes: 


Thank you to Heritage Distilling for sponsoring this post. As always, all opinions are my own. 
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Kirsten Bell
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Quick & Easy Chocolate Chip Pumpkin Bars

Quick & Easy Chocolate Chip Pumpkin Bars


The leaves are starting to change colors where we live, and it's seriously feeling like fall! That makes my heart SO happy - I actually squealed with delight today seeing them and scared Charlotte by accident haha!

If you haven't noticed, autumn is by far my very favorite season. It's so cozy, and such a perfect time for fun fall baking recipes, snuggling up and watching movies...I could wax romantic about it all day long!

If you're looking for a super quick and easy fall baking recipe for this weekend, these pumpkin bars are it! Soft and cakey with just enough spice, these are guaranteed to be gone faster than you may like to admit. I'm such a sucker for pumpkin and chocolate recipes, aren't you?



These delicious pumpkin bars take 10 minutes max to whip up, and 30 minutes to bake. So in under an hour you could be enjoying scrumptious, gooey, melted chocolatey pumpkin bar goodness. No excuses, just make them! (And if you're looking for a super delicious cake, check out my Pumpkin Caramel Layer Cake recipe!)




Makes 24 Bars

Ingredients: 

2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
2/3 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon salt
1 cup butter, melted
2 eggs
2 teaspoons vanilla extract
1 cup canned pumpkin (not pumpkin pie filling)
1 1/2 cups chocolate chips

Directions: 

Preheat oven to 350 degrees F,. Grease a 9x13 pan with butter, and line it with parchment paper with a small overhang for super easy removal of the bars.

In a medium mixing bowl, whisk together the dry ingredients, flour through salt. In a large mixing bowl, whisk together the butter through pumpkin. Add the dry ingredients to the wet ingredients, and combine with a spatula. Stir in the chocolate chips.

Spoon the dough into the prepared baking dish, using the spatula to make sure it's evenly spread. Bake for 30 minutes, or until a toothpick comes out clean. Allow to cool at least 10 minutes before serving.







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Kirsten Bell
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Warm & Creamy Pumpkin White Russians

Warm & Creamy Pumpkin White Russians


We're already a week into November (what!) and Thanksgiving is just two short weeks away! I've been working away at holiday recipes, and am so excited to share these pumpkin white russians with you today! They're creamy, pumpkin spicy, with just a hint of coffee from the Kahlua! Basically a spiked pumpkin spice latte - I mean what can be wrong about that??



In our family we like to take our time on Thanksgiving, enjoying conversation and catching up with each other for a while before actually sitting down for dinner. When I started working on this holiday cocktail, I was imagining how delicious these would taste while we nibble on some appetizers like these mini savory apple pies that I shared last week!






Ingredients:

(Makes one drink)

2 oz Vodka
1 oz Kahlua or Baileys
1 oz heavy cream
1 1/2 tablespoons canned pumpkin puree
2 teaspoons pumpkin spice (with any leftovers you can make pumpkin spice latte cupcakes!)

Directions:

Add all ingredients to a cocktail shaker half full of ice, and shake well to combine. Serve over ice, and garnish with a little more pumpkin spice or cardamom if you'd like!
 

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Kirsten Bell
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Pumpkin Quick Bread

Pumpkin Quick Bread


Quick breads are one of my favorite things to bake. They're so easy, flavorful and everyone loves them! Just a little mixing, pop in the oven for an hour, and you'll have the house smelling of tantalizing pumpkin spice goodness! 


The ingredients for this are easy to keep on hand, so you can make this bread whenever the fancy strikes! I've added an easy pin at the end of the recipe, so you can save it for later.



 

This is such a fun recipe for really any occasion! An after school snack, Sunday dinner dessert, or even as an easy replacement for pumpkin pie on Halloween or Thanksgiving! If you like a little crunch, you can add some walnuts or pecans, and if you like your pumpkin with a side of fruit, add some cranberries for a pop of color and flavor!



Ingredients:

3 1/2 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 Tbsp pumpkin pie spice
1 cup melted butter (2 sticks)
1 (15 oz) can pumpkin puree, about 2 cups. Not pumpkin pie filling!
2 cups granulated sugar
4 eggs
2/3 cups buttermilk
1 tsp almond extract

Directions:

Preheat the oven to 350 degrees, and butter two loaf pans. Whisk together the flour through pumpkin pie spice in a medium bowl. Mix together the wet ingredients, butter through almond extract until well combined. Then add the dry ingredients to the wet ingredients in two batches, mixing until just combined. You can mix this in your stand mixer, with a hand mixer, or just by hand! If you want to add nuts or cranberries, stir them in. Pour the batter into the two greased loaf pans, and bake about 55-65 minutes or until a toothpick comes out with moist crumbs.

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Want to pin this recipe for later? Click the photo below to add it to Pinterest!






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Kirsten Bell
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