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Home » Baking » Pumpkin Pie Spice Cupcakes @idcreamers

Pumpkin Pie Spice Cupcakes @idcreamers

Published: Nov 14, 2011 · Modified: Jun 20, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Cupcakes show up in my home for just about every birthday and holiday celebration. They taste great and the kids love them. There is nothing like watching a little one bite into a big cupcake and lick the frosting off their mouth and fingers.
What better way is there to start off the holiday baking season then with a Pumpkin Pie Spice cupcake? Brew a cup of coffee or tea and top it off with a splash of International Delight Pumpkin Pie Spice Coffee Creamer. Sit back and enjoy it with these Pumpkin Pie Spice cupcakes.
 
 

Pumpkin Pie Spice Cupcakes
Makes 12 to 18 muffins
Bake at 375 degrees for 15 to 18 minutes
1 egg
¾ cup of canned pumpkin
½ cup butter, softened
1 ½ cups unbleached all-purpose flour
½ cup International Delight Pumpkin Pie Spice Creamer
1 ½ teaspoons baking soda
½ of hot tap water
½ teaspoon pumpkin pie spice

Put all of the ingredients into the bowl of a mixer in the order given. Beat on medium until evenly combined. Line a muffin pan with cupcake liners. Use an ice cream scoop to evenly fill the cupcake papers.
Bake in a pre-heated oven on 375 degrees for 15 to 18 minutes.

Frost with

Pumpkin Pie Spice Buttercream Frosting
⅓ cup of softened butter
¼ teaspoon salt
1 teaspoon vanilla extract
3 ½ cups sifted confectioners’ sugar
3-4 tablespoons International Delight Pumpkin Pie Spice Coffee Creamer
Pumpkin pie spice for decoration

Cream the butter, salt and vanilla until light, fluffy and smooth. I made some homemade vanilla months ago and used that in this recipe.
Slowly begin adding the powdered sugar one cup at a time, reserving the final half of cup. Scrap bowl when needed. After the third cup of sugar is mixed in add three tablespoons of the International Delight Pumpkin Pie Spice creamer. Beat until smooth and fluffy.
Check the flavor and consistency of the frosting. If you feel that it tastes good and it is thick enough you’re done. If you want a stiffer frosting, one that is thick enough and pipes well add the remaining tablespoon of creamer and the reserved half cup of powdered sugar. Beat on medium until smooth. Once the frosting is smooth turn the mixer up to medium high and beat for two to three more minutes.
Fit a pastry bag with your favorite tip, fill bag with frosting and frost completely cool cupcakes.
Enjoy and have a happy holiday season!

Pumpkin Pie Spice Cupcakes

Arlene Mobley - Flour On My Face
What better way is there to start off the holiday baking season then with a Pumpkin Pie Spice cupcake? Brew a cup of coffee or tea and top it off with a splash of International Delight Pumpkin Pie Spice Coffee Creamer.
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 336 kcal

Ingredients  

Cupcakes

  • 1 egg
  • ¾ cup canned pumpkin
  • ½ cup butter (softened)
  • 1 ½ cups unbleached all-purpose flour
  • ½ cup International Delight Pumpkin Pie Spice Creamer
  • 1 ½ teaspoons baking soda
  • ½ hot tap water
  • ½ teaspoon pumpkin pie spice

Frosting

  • ⅓ cup softened butter
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 ½ cups sifted confectioners’ sugar
  • 3-4 tablespoons International Delight Pumpkin Pie Spice Coffee Creamer
  • Pumpkin pie spice for decoration
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Instructions 

Cupcakes

  • Put all of the ingredients into the bowl of a mixer in the order given. Beat on medium until evenly combined. Line a muffin pan with cupcake liners. Use an ice cream scoop to evenly fill the cupcake papers.
  • Bake in a pre-heated oven on 375 degrees for 15 to 18 minutes.
  • Cool completely.

Frosting

  • Cream the butter, salt and vanilla until light, fluffy and smooth. I made some homemade vanilla months ago and used that in this recipe.
  • Slowly begin adding the powdered sugar one cup at a time, reserving the final half of cup. Scrap bowl when needed. After the third cup of sugar is mixed in add three tablespoons of the International Delight Pumpkin Pie Spice creamer. Beat until smooth and fluffy.
  • Check the flavor and consistency of the frosting. If you feel that it tastes good and it is thick enough you’re done. If you want a stiffer frosting, one that is thick enough and pipes well add the remaining tablespoon of creamer and the reserved half cup of powdered sugar. Beat on medium until smooth. Once the frosting is smooth turn the mixer up to medium high and beat for two to three more minutes.
  • Fit a pastry bag with your favorite tip, fill bag with frosting and frost.

Nutrition

Calories: 336kcalCarbohydrates: 49gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 53mgSodium: 311mgPotassium: 77mgFiber: 1gSugar: 35gVitamin A: 2846IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Tell International Delight what your favorite holiday treat is for a chance to win a $200 Walmart gift card.
Capture the flavors of the holidays in every cup of coffee with International Delight Creamers. Available in a variety of flavors, such as, Pumpkin Pie Spice, Vanilla Spiced Rum and White Chocolate Raspberry. 

TellTeTeTell International Delight what your favorite holiday treat is for a chance to win a $200 Walmart Gift Card.
Capture the flavors of the holiday’s in every cup of coffee with International Delight creamers. Available in a variety of flavors, such as Cinnabon, Almond Joy and Pumpkin Spice, International Delight can make everyday feel like a holiday.

This is a sponsored conversation written by me on behalf of International Delight. The opinions expressed by me do not necessarily reflect the view of the International Delight Brand.

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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