AUTUMNAL CUPCAKE RECIPES

Warming cupcake and muffin recipes, made with cinnamon, maple, oats, pumpkin, apple and more, to try in celebration of National Cupcake Week...

GLUTEN-FREE MAPLE PECAN PUMPKIN MUFFINS

(Makes 12 muffins)

INGREDIENTS:

1 cup pumpkin puree
¼ cup melted coconut oil
¼ cup + 2 tablespoons pure maple syrup
¼ cup + 2 tablespoons coconut sugar
1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
1 teaspoon pure vanilla extract
2 cups gluten-free oat flour
½ cup almond meal
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice*
¼ teaspoon salt
¾ cup pecans, chopped
¼ cup pecans, roughly chopped
1 teaspoon pure maple syrup

METHOD:

Preheat the oven to 350°F. Place cupcake liners in a standard, 12-muffin pan. Set aside.

Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.

Add the dry ingredients: oat flour, almond meal, baking powder, baking soda, spice and salt. Whisk together until just incorporated, making sure no flour patches remain. If needed, use a rubber spatula to fold in the last bit of flour. Fold in ¾ cup pecans.

Scoop and drop batter evenly into the muffin pan. If needed, use a rubber spatula to smooth batter into an even layer with a domed top.

In a small bowl, add  ¼ cup pecans and 1 teaspoon maple syrup. Stir and fold until pecans are well-coated in maple syrup. Evenly sprinkle maple pecans over muffins. Gently press into muffin tops.

Bake for 18-25 minutes.

Allow to cool on a cooling rack for 1 hour, or until completely cool.

beamingbaker.com


GLAZED APPLE CRUMB MUFFINS

(Makes 6 large muffins)

INGREDIENTS:

1/3 cup (67g) packed light or dark brown sugar for topping
1 Tablespoon (15g) granulated sugar for topping
1 teaspoon ground cinnamon for topping
1/4 cup (60g) unsalted butter, melted for topping
2/3 cup (84g) all-purpose flour for topping
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, at room temperature
1/2 cup (120g) yogurt, at room temperature
2 teaspoons vanilla extract
1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup (60ml) milk (any kind), at room temperature
1 and 1/2 cups peeled, chopped apple (2 small apples)
1 cup (120g) confectioners’ sugar for glaze
3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture) for glaze
1/2 teaspoon vanilla extract for glaze

METHOD:

In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. *See note about jumbo size muffins.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until everything is combined.

Spoon the batter evenly into each cup or liner, filling each all the way to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

Bake for 5 minutes at 425°F (218°C) degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes.

Whisk all of the glaze ingredients together and drizzle over warm muffins.

sallysbakingaddiction.com


ROASTED SWEET POTATO AND SPICE CUPCAKES WITH CREAM CHEESE FROSTING

(Makes 24 cupcakes)

INGREDIENTS:

1 cup brown butter
1 1/4 cup packed brown sugar
1/2 cup dark brown sugar
4 eggs
2 tsp vanilla
16 oz roasted sweet potato puree
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp  ground cinnamon
1/2 tsp ground ginger
1/8 tsp  ground cloves
1/4 tsp  nutmeg
1/2 tsp salt
1 cup pecans, chopped & toasted
1 pkg cream cheese for topping
1/2  cup butter for topping
2 tbsp maple syrup for topping
2 tbsp brown sugar for topping
1/2 tsp vanilla for topping
5 cups icing sugar for topping

METHOD:

To roast your yams, preheat your oven to 425 degrees. Cut a jumbo sweet potato in half  (or a few smaller yams – enough to make 16oz of puree) and roast in the oven cut side down for 30-60 minutes or until they are fork tender. Allow them to cool slightly, then scoop the flesh from the skin and puree the jams until completely smooth (like pumpkin puree) Set aside to cool to room temperature.

Preheat oven to 350 degrees. Grease and flour 2 x 9inch round cake pans; set aside.

In a small mixing bowl, whisk together flour, baking soda, baking powder, spices and salt. Set aside until ready to use.

In a large mixing bowl, cream together butter, and brown sugars until pale and fluffy. Add in eggs one at a time, beating well after each addition and scraping down the bowl between each addition. Beat until pale and fluffy, and then add vanilla to combine.

Add in sweet potato puree alternately with dry ingredients in 3 stages, beginning and ending with the addition of the dry ingredients. Scrape down the sides of your bowl between each addition and Beat on low until smooth and no lumps remain. Gently fold in the toasted pecans if usign and divide batter evenly into prepared cupcake pans, filling each cup about 2/3 full.

Bake for 18-20 minutes or until the tops spring back to the touch. Remove cupcacakes from oven and set to cool on wire racks until they are completely cooled.

While your cupcakes are cooling, prepare your frosting.

In the bowl of an electric mixer fitted with the whip attachment, cream together the butter and cream cheese until smooth and no lumps remain. Set your mixer to low and add in the icing sugar one cup at a time until incorporated. Add vanilla, brown sugar, orange zest and maple syrup and whip until pale and fluffy – about 5 minutes. If your icing is too fluid, add an additional 1/2 cup of icing sugar and beat until fluffy.

thesweetandsimplekitchen.com


APPLE CRUMBLE CUPCAKES

(Makes 12 muffins)

INGREDIENTS:

cup all-purpose flour for crumble
3/4 cup brown sugar tightly packed for crumble
2 Tbsp granulated sugar for crumble
1 1/2 tsp cinnamon for crumble
6 Tbsp salted butter melted for crumble
1/2 cup canola oil, vegetable oil would also work
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup buttermilk
2 eggs lightly beaten
1 1/2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 1/2 cup peeled and chopped apples I prefer my apple pieces chopped smaller rather than larger

METHOD:

Preheat oven to 375 F and line a 12-count muffin tin with paper liners (or grease and flour).

Prepare the crumble first by whisking together flour, sugars and cinnamon.

Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Set aside.

In medium-large bowl, whisk together oil, brown sugar, granulated sugar, and buttermilk. Whisk well until all ingredients are well combined (about 1 minute). Add eggs, whisking until combined. Stir in vanilla extract.

In separate, medium-sized bowl, stir together flour, baking powder, cinnamon and salt. Gradually stir flour mixture into wet mixture until just combined (do not over-mix!). Gently fold in apple pieces.

Divide batter into prepared muffin tins (filling each about 3/4 of the way full).

Top with crumble topping, splitting evenly among muffins.

Bake on 375F for 25 minutes (toothpick inserted in center should come out mostly clean with no wet batter on it). Allow muffins to cool before eating.

sugarspunrun.com


SALTED CARAMEL CUPCAKES

(Makes 12 cupcakes)

INGREDIENTS:

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1/2 cup plus 2 tablespoons milk
1 cup granulated sugar for caramel sauce
5 tablespoons unsalted butter, cut into pieces for caramel sauce
1/2 teaspoon sea salt for caramel sauce
1/2 cup heavy cream for caramel sauce
1 1/2 cups (3 sticks) unsalted butter for buttercream
5 large egg whites for buttercream
1 1/4 cups granulated sugar for buttercream
2 teaspoons vanilla extract for buttercream
Pinch of salt for buttercream

METHOD:

Preheat oven to 375 F and line a 12-count muffin tin with paper liners (or grease and flour).

Prepare the crumble first by whisking together flour, sugars and cinnamon.

Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Set aside.

In medium-large bowl, whisk together oil, brown sugar, granulated sugar, and buttermilk. Whisk well until all ingredients are well combined (about 1 minute). Add eggs, whisking until combined. Stir in vanilla extract.

In separate, medium-sized bowl, stir together flour, baking powder, cinnamon and salt. Gradually stir flour mixture into wet mixture until just combined (do not over-mix!). Gently fold in apple pieces.

Divide batter into prepared muffin tins (filling each about 3/4 of the way full). Top with crumble topping, splitting evenly among muffins.

Bake on 375F for 25 minutes (toothpick inserted in center should come out mostly clean with no wet batter on it). Allow muffins to cool before eating.

deliciouslyyum.com


MAPLE-SWEETENED BANANA CUPCAKES

(Makes 11 cupcakes)

INGREDIENTS:

⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup or honey
2 eggs, preferably at room temperature
1 cup packed mashed ripe bananas (about 3 bananas)
¼ cup milk of choice
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
1 ¾ cups whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top
1 teaspoon sugar for sprinkling on top

METHOD:

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease 11 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).

In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.

Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.

Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar (about 1 teaspoon). Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as they are, or with a spread of nut butter or regular butter.

cookieandkate.com


CINNAMON ROLL MUFFINS

(Makes 12 muffins)

INGREDIENTS:

2 cups all purpose flour
3 teaspoons baking powder
½ teaspoon salt
¼ cup sugar
3 tablespoons melted butter, cooled slightly
1 egg
1 cup milk (plus more as needed)
1 cup brown sugar, loosely packed for topping and filling
3 teaspoons ground cinnamon for topping and filling
1½ cups coarsely chopped pecans or walnuts for topping and filling
3 tablespoons melted butter for topping and filling
2 ounces cream cheese, softened for frosting
1 cup powdered sugar for frosting
1 tablespoon milk for frosting
Dash of vanilla for frosting

METHOD:

Preheat oven to 400 degrees Fahrenheit. Generously grease a standard 12 cup muffin tin.

In a large bowl, sift together the dry ingredients. In a separate bowl, whisk together the wet ingredients until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined.

Combine all the topping/filling ingredients. Gently fold half of the mixture into the muffin batter.

Spoon the muffin batter, about ¼ cup, into each muffin tin. Top with remaining brown sugar mixture. Bake at 400 degrees for 12 to 15 minutes, or until muffins spring back when pressed lightly. Remove from oven. Cool slightly, then transfer carefully to a wire rack.

Whisk together all of the frosting ingredients. Drizzle over the top of the muffins.

somethewiser.danoah.com


OATMEAL SPICE MUFFINS

(Makes 22-24 muffins)

INGREDIENTS:
2 cups rolled oats (not quick oats)
2 cups buttermilk
2 cups flour (all-purpose or whole wheat pastry flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup packed brown sugar
2 eggs
1 cup (2 sticks) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
Optional add-ins: 1 cup chopped nuts, raisins, or chocolate chips

METHOD:

In a large bowl, stir together oats and buttermilk. Allow to sit at room temperature for 30 minutes to 1 hour.

Preheat oven to 400°F and line 18 muffin cups with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

After oats have finished soaking, stir brown sugar and eggs into the oatmeal/buttermilk mixture. Mix in melted butter and vanilla, and then blend in flour mixture and optional add-ins (if using) until just combined.

Evenly divide batter between prepared muffin cups. Bake for 20 to 25 muffins or until tops of muffins are golden brown and toothpick inserted into center of muffin comes out clean. Cool muffins in pan for a few minutes before turning out onto a cooling rack to finish cooling completely.

fivehearthome.com


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