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Pumpkin Cupcakes (with Edible DIY Pumpkin Toppers!)


Hello, friends!  If you're trying to impress your guests with a delicious (and ADORABLE) dessert for your Thanksgiving table this year, we've got you covered!  We really enjoyed making these pumpkin cupcakes, and we're sure you will too.  

The pumpkins themselves are shockingly easy to make - we made the dough and molded the pumpkins all in under 30 minutes - and they honestly couldn't be cuter.  We're so pleased with how they turned out! 

If you give these a try, please tag us on Instagram @sprinklesocial!

Cupcakes are featured with our personalized Pumpkin Patch Cocktail Napkins!

Happy baking! 


Sprinkle Social



Pumpkin Cupcakes: 
1 cup all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/4 tsp pumpkin pie spice (store bought or make your own!)
3/4 tsp ground cinnamon
2 large eggs
1/2 cup canola oil
3/4 cup packed brown sugar
1 cup canned pumpkin puree (make sure it's not pumpkin pie filling)
1 tsp high-quality vanilla extract

Cream Cheese Frosting:
8oz full-fat plain cream cheese, warmed to room temperature
1/2 cup (1 stick) unsalted butter, warmed to room temperature
3 1/4 cups powdered sugar
1 tsp high-quality vanilla extract
1/8 tsp salt

Marshmallow Fondant Pumpkins:
2 2/3 cups mini marshmallows (they melt more easily than the large ones!)
2 cups powdered sugar, plus more for kneading
Vegetable shortening (Crisco) for kneading
Gel food coloring (the brand we buy is here)
Whole cloves
Wooden skewer
Butter knife


Pumpkin Cupcakes: 

1.  Preheat oven to 350 degrees.  Line a muffin tray with 12 cupcake liners. 

2.  Sift the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon together in a medium-sized mixing bowl.  Sifting prevents any clumps and results in a better batter.  (We forgot this step in the batch we photographed - which is why some of the cupcakes have some lighter spots!)

3.  In the bowl of a stand mixer (or in a regular bowl with a hand mixer), combine eggs, canola oil, brown sugar, pumpkin puree and vanilla.  Mix wet ingredients on medium speed until combined.  

4.  Dump 1/3 of the dry ingredients into the bowl of the mixer and mix the batter until just combined.  Add the remaining dry ingredients in two batches.  

5.  Once mixed, pour the batter into the cupcake liners in equal amounts (they will be about 3/4 full).  To make this easier, we used a scoop (here)

6.  Bake for 20 minutes, until a toothpick inserted in the middle comes out clean.

7.  Wait for cupcakes to cool before frosting.  They can be made a day ahead of time to split up the work!

Cream Cheese Frosting:

1.  In the bowl of a stand mixer (or in a regular bowl with a hand mixer), beat the cream cheese and butter together on high speed until smooth and fluffy. 

2.  Add the powdered sugar, vanilla extract and salt and beat on low speed until incorporated.  Once combined, beat on high speed for two minutes until the frosting thickens up.  Frosting should be fairly thick - if you need to, add in another 1/4 cup of powdered sugar.  

3.  Frost the cupcakes with a knife, spoon or piping bag with a large round tip.

Marshmallow Fondant Pumpkins: 

1.  Combine marshmallows with 1.5 tsp of water in a large microwave safe bowl.  Microwave in 30-second intervals until melted, stirring in between (should take about a minute). 

2.  Once marshmallows are melted and smooth, pour in 3/4 of the powdered sugar and stir until it begins to harden and is difficult to stir.  

3.  Grease a plastic cutting board and your hands liberally with vegetable shortening, and dump the marshmallow mixture out onto the surface of the board.  (NOTE:  The mixture may still be hot.  Test it to make sure you do not burn yourself).

4.  Using your hands, knead the fondant, incorporating the remaining sugar along the way.  Add more powdered sugar if you think it's needed.  When finished, the dough will be smooth and will perfectly retain its shape when you roll it into a ball.  If it sags a bit, knead in more sugar.

5.  Cut the fondant ball in half.  Coat one half with shortening and wrap it tightly in plastic wrap to put into the fridge (you can use this dough for another project or a second batch of cupcakes!). 

6.  With the remaining fondant half, squeeze 5-10 drops of the orange gel food dye into the dough, and knead it until the color is well incorporated.  (NOTE:  This will temporarily stain your hands orange - use disposable kitchen gloves if you'd like to protect your hands!)

7.  Once dyed, tear the fondant into 12 equal pieces and roll each piece into a ball. 

8.  Using the backside of the butter knife, firmly press the knife into the side of the ball, working from base to top, to create the "pumpkin" indentations. 

9.  Using the wooden skewer, create a shallow indent in the top of each pumpkin to create a home for the "stem"

10.  Push one clove, large side down, into the top of each pumpkin.  Voila!  Enjoy your adorable pumpkin toppers!