I have never made anything with pumpkin before, actually I have never even eaten anything with pumpkin before. With all of the fall baking I have seen on the blogs I follow I just had to join in the fun.
And these! I found them in the organic section of my local grocery store.
- Ingredients:
- 1/2 cup of butter at room temperature
- 1 cup dark brown sugar, packed
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 1/2 teaspoon McCormick Pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 teaspoon vanilla (I got to used my homemade vanilla extract!)
- 1/2 cup buttermilk
- 1 1/4 cup canned pumpkin puree
- 1 box of button maple cookies (optional)
Frosting recipe to follow- I choose to make a maple cream cheese frosting.
Line cupcake pan and pre-heat the oven to 350 degrees. Mix dry ingredients together in separate bowl and set aside. 
My homemade vanilla was so yummy in the cupcakes!
Beat butter and sugars together until fluffy. Add in eggs one at a time. Blend together buttermilk and vanilla in measuring cup. Alternatively add in dry mix and milk in with the batter. Mix in pumpkin until smooth.
Drop a tiny amount of batter in the bottom of the mini cupcake liners. Place a cookie on top and lightly press down. Spoon about another 1/2 teaspoon or more of the batter on and spread evenly.
Bake for about 18-22 minutes.
You can do the same for regular sized cupcakes, fill cupcake liner 3/4 of the way and bake for 20-25 minutes.
Allow the cupcakes to cool.
- Frosting:
- 8 oz. package cream cheese, room temperature
- 1/2 cup butter, softened
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 2 cups confection sugar
Mix cream cheese and butter together. Add the rest of the ingredients slowly until smooth.
Valiant Vanilla 