Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Emeril's Pumpkin-Spice Cupcakes with Cream Cheese Frosting 4.0 (47) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 55 mins Yield: 24 "Pumpkin is not just for pies! Whip up a batch of these easy cupcakes with your kids for a twist on a favorite fall ingredient. They make awesome after-school sweets and are a welcome change from pumpkin pie on your holiday table."Emeril Lagasse Ingredients Nonstick cooking spray 1 cup pure pumpkin puree (from a 15-ounce can) ½ cup buttermilk 2 teaspoons pure vanilla extract 2 cups all-purpose flour, spooned and leveled 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons pumpkin pie spice ¾ cup (1 ½ sticks) unsalted butter, room temperature 1 cup packed light brown sugar 1 cup granulated sugar 3 large eggs Cream Cheese Frosting Directions Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly coat 24 standard muffin cups with cooking spray or line with paper liners. In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla. In another medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in 3 additions, alternating with 2 additions pumpkin mixture, until combined. Spoon 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway though. Let cupcakes cool in pans on wire racks, 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes. To serve, spread frosting onto cooled cupcakes. Cook's Notes Store cupcakes in airtight containers, up to 2 days.Let children prep the muffin pans, measure the ingredients, and help cover the cupcakes with a layer of luscious cream cheese frosting. Rate it Print