Mini Pumpkin Muffins  Mini Pumpkin Muffins 753 mini pumpkin muffins

Mini Pumpkin Muffins

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Mini Pumpkin Muffins recipe 27283 Large500 ID 1536635

This image courtesy of Joseph DeLeo

Nothing celebrates the autumn season better than these mini, moist pumpkin desserts. They are simply topped with a swirl of vanilla mascarpone frosting and a sprinkle of cinnamon sugar — seasonal and sensational.

Luxuriate in45 mini cupcakes

Cooking Approachbaking

MarkCheap

Easy  Mini Pumpkin Muffins easy 14

Whole Timebelow 2 hours

Luxuriate in Ahead RecipeYes

Child SuitedYes

OccasionBuffet, Family Rating-together

Recipe Directiondessert

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Instrumentselectric mixer

Mealtea

Moodfestive

Fashion and Texturespiced, sweet

Variety of Dishcake, dessert

Ingredients

  • 3 extra-gigantic eggs
  • 1 1/4 cups sugar
  • 1 1/2 cups canned pure pumpkin puree
  • 1 1/4 cups vegetable oil
  • 1 1/2 cups all motive flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 1/2 cup mascarpone cheese
  • 3 cups confectioners sugar
  • 1 sugar
  • 1 teaspoon pure vanilla extract
  • Cinnamon-sugar (2 teaspoons ground cinnamon blended with 1/4 cup granulated sugar)

Instructions

  1. MAKE THE PUMPKIN CUPCAKES

  2. Preheat the oven to 350°F. Line mini cupcake pans with paper liners.

  3. Within the bowl of a stand mixer fitted with the disappear attachment (or using a hand mixer), mix the eggs, sugar, pumpkin, and oil on medium-high velocity till neatly blended.

  4. With the mixer on low, add the flour, baking powder, cinnamon, salt, and baking soda and mix genuine till blended.

  5. Gather the lined cupcake pans three-quarters beefy with the batter.

  6. Bake the cupcakes for 15 to 20 minutes or till a cake tester inserted into the middle comes out with an attractive crumb.

  7. Exercise the pans from the oven. Switch the cupcakes to wire racks to chill. Frigid fully earlier than frosting.

  8. MAKE THE FROSTING

  9. Within the bowl of a stand mixer fitted with the disappear attachment (or using a hand mixer), cream the butter and mascarpone on low velocity till soft. Gradually add the confectioners’ sugar and vanilla and beat on high velocity for 5 to 8 minutes, or till very light and fluffy.

  10. ASSEMBLE THE CUPCAKES

  11. Gather a pastry bag with the frosting. Decrease off the tip of the pastry bag to rep a exiguous opening. Pipe the frosting onto the tops of the cupcakes, starting up on the outer edges and circling in to the facilities. Sprinkle with the cinnamon sugar.

2013 Maria Bruscino Sanchez

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