"Punkin" Spice Cupcake Minis

Complex layers of fall flavor, but simple to bake! Best made with seasonally colorful mini baking cups. 🧁 🎃 🧁 🎃 🧁 🎃

This recipe is a website exclusive. You might see it in an upcoming cookbook. Meanwhile, there are lots of other tempting desserts and autumn-appropriate recipes to choose from in my first best-selling cookbook. Order your copy today. 

"Punkin" Spice Cupcake Minis

Makes 24 mini cupcakes

1 1/2 cups unbleached all-purpose flour

1 1/2 teaspoons pumpkin spice (cinnamon, ginger, cloves, nutmeg)

1 teaspoon good chili powder (I like Gebhardt's)

1 teaspoon ground cardamom

1 teaspoon baking powder

1 teaspoon cornstarch or arrowroot flour

1/2 teaspoon baking soda

1/2 teaspoon fine salt

10 fine grinds of fresh black pepper

1/2 cup pumpkin purée

1/3 cup brown sugar

2 tablespoons maple syrup

1/2 teaspoon coconut extract

1/2 teaspoon orange gel food color (optional)

2 large eggs

1/3 cup canola oil

Prepare a 24 mini muffin pan with paper baking cups in your chosen autumn color, or colors. Gently spritz a bit of cooking spray inside of each cup.

Heat oven to 350°F.

In medium bowl, whisk together flour, pumpkin spice, chili powder, cardamom, baking powder, cornstarch or arrowroot, baking soda, salt, pepper.

In large bowl, whisk together pumpkin, sugar, syrup, coconut, gel color if using, eggs, oil.

Stirring with wooden spoon, slowly add dry ingredients to wet, Thoroughly incorporate.

Carefully spoon batter evenly into all baking cups, up to the edge of each cup.

Bake 12-14 minutes, till a toothpick comes out clean. Let cool before frosting.

Cream Cheese Frosting

8 oz cream cheese, softened

4 tablespoons (1/2 stick) butter, softened

1/2 teaspoon vanilla extract

1/4 teaspoon fine salt

6 to 8 cups confectioners' sugar (two 16 ounce boxes — beat to desired consistency)

Then I use piping bags and orange and green candy melts to add a pumpkin flourish to the top of each.

🧁 🎃 🧁 🎃 🧁 🎃

Perfect for your next tea party. ☕️ 🫖 🎉 ☕️ 🫖 🎉

☕️ 🫖 🎉 ☕️ 🫖 🎉