Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting and Chocolate Drizzle!

Recently I made these pumpkin spice cupcakes for our first Thanksgiving meal of the season and they turned out great––so tasty! If you’re looking for something to make to add a little sweet to your meal, give these a try!

Cupcake Ingredients:
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 cup coconut oil (melt in the microwave about 30 seconds; 1/2 cup vegetable oil can be used instead)
2 large eggs
1/2 teaspoon vanilla extract

Cinnamon Cream Cheese Frosting Ingredients:
1 1/2 sticks unsalted butter, room temperature
1 8oz package cream cheese, room temperature
3 cups confectioners sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

Chocolate Drizzle Ingredients:
5 ounces good quality bittersweet chocolate, finely chopped
4 tablespoons heavy cream
3 tablespoons warm water
6 tablespoons confectioners sugar

Directions
Cupakes:

1. Preheat oven to 350 degrees.
2. In a small bowl whisk flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon until combined; set aside.
3. In a large bowl add pumpkin puree. Whisk coconut oil in slowly until completely mixed. Add light brown sugar, granulated sugar, vanilla and eggs whisking after each ingredient until mixed before adding the next. Add eggs last so they don’t cause your coconut oil to hardened back up.
4. Add the flour mixture to wet ingredients and stir until just combined.
5. Fill lined muffin tins about 3/4 full.
6. Bake for about 18-20 min or until a toothpick comes out clean.
7. Place cupcakes on wire rack to cool.

Frosting:

1. Beat together the butter and cream cheese for about 2 minutes on medium speed or until light and fluffy.
2. Turn the mixer down to low speed and add gradually add the confectioners sugar. Beat until just combined.
3. Add the vanilla and cinnamon.
4. Turn the mixer up and beat a minute or two until light and fluffy.
5. Fill a piping bag with frosting and place in the fridge to set up while you make your chocolate.

Chocolate Drizzle: Place chopped chocolate in heat proof glass. Heat the heavy cream and water in the microwave until hot, around 30 seconds. Pour this over the chopped chocolate and let the mixture sit for 1 minute before stirring until the chocolate is melted and smooth. If your chocolate doesn’t melt all the way, stick it in the microwave in 10 second increments until melted.

Stir in the confectioners sugar until you have a thick but pourable consistency. Set the glaze aside until ready to use when it has cooled to room temperature, about 15 minutes.

Pull frosting back out and frost your cupcakes.

Use piping bag with small round tip to drizzle chocolate over the top (or a spoon would work too!)

EAT and enjoy!

Cupcakes adapted from Savor Home, Chocolate Sauce adapted from Phenomenon.