The good news is that most people do love pumpkin. We love it so much that we end up using it as a term of endearment. I regularly call Myles “pumpkin”. Jonathan points out that I used to call our poodle “pumpkin” as well. I’m sure if we had a pet pot bellied pig, he’d be “pumpkin”, too.
He’s sucking the pacifier because
he’s too young to eat the pumpkin cupcakes.)
Bride and Groom 3.0 are no exception to the plethora of pumpkin people. They listed pumpkin as one of the flavors they might want for their wedding.
Why Pick This Pumpkin Cupcake Recipe Over Any Other One?
We know from pumpkin pie that pumpkin and graham go well together. These pumpkin cupcakes capitalize on that. They contain graham flour and graham cracker bits. The graham cracker bits soften during the baking process. Rather than adding a crunch, they add a richer, grahamy flavor to the cupcake. The graham flavor does, however, make these treats seem a bit more muffiny than cupcakey (if you don’t like the earthy, graham flavor, you might consider trying my pumpkin cupcakes with rum and maple instead).
My favorite part about these pumpkin cupcakes was the pumpkin cheesecake frosting. Use it to top any Fall dessert and you won’t go wrong.
Bride and Groom 3.0 Review
Bride 3.0 warned me that she wasn’t a big fan of frosting. I thought that perhaps I’d win her over with a cream cheese-based frosting. But, it turns out that she doesn’t like cream cheese frostings (back to the baking board). Groom 3.0 and their roomate, Davin, loved the frosting.
Although Bride 3.0 didn’t like the frosting, she did let me know that she loves sprinkles. She calls them sparkles! How fun! Expect to see more sparkly cupcakes coming soon.
Both Bride and Groom 3.0 found the cupcakes to be a bit too muffiny/breakfasty to be a wedding choice. They also thought that the cupcakes could be somewhat more pumpkiny. This was in contrast to other tasters. One of my tasters, Christina, even said, “Wow… this is so pumpkiny!”
They rated this cupcake three out of five fireworks. They made up the firework system and I dig it!
The Pumpkin Cupcake Recipe
The cupcake recipe contains graham crackers. You can use any store-bought graham crackers or make homemade pumpkin graham crackers.
Pumpkin Cupcakes with Pumpkin Cheesecake Frosting
- 3/4 C graham flour or whole wheat flour
- 3/4 C all-purpose flour
- 1 t cinnamon
- 1/2 t ginger
- 1/2 t nutmeg
- 1/2 t allspice
- 1 t baking soda
- 1/2 t salt
- 1 1/2 C sugar
- 3/4 C pumpkin puree
- 2 large eggs
- 1/2 C vegetable oil
- 1/2 C cream soda
- 1 T vanilla bean paste or vanilla extract
- 2 C smashed graham crackers pea-sized bits
Pumpkin Cheesecake Frosting Ingredients
- 8 oz cream cheese room temperature
- 1/4 C unsalted butter room temperature
- 1/2 C pumpkin puree
- 3 C powdered sugar sifted
Whisk together flours, spices, baking soda, and salt.
In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
Mix the oil, cream soda, and vanilla into the wet ingredients.
Slowly add the flour mixture and mix until fully incorporated.
Stir in the graham crackers.
Fill cupcake liners 3/4 full.
Bake at 350 F for 20-25 minutes.
Pumpkin Cheesecake Frosting Instructions
Mix cream cheese and butter until smooth and creamy.
Mix in pumpkin puree.
Slowly mix in the powdered sugar. You can add more sugar to make the frosting stiffer, but I think that makes it too sweet.
Recipe NotesTop each cupcake with a pumpkin graham cracker.