Pumpkin Coffeecake Cupcakes

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PREP TIME: 20 MIN

BAKE TIME: 25 MIN

TOTAL TIME: 45 MIN

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The coziest cupcakes this Fall!

Ingredients

Pumpkin Cupcake

• 1/2 Cup Vegetable Oil
• 3/4 Cup Granulated Sugar
• 1/4 Light Brown Sugar
• 3/4 Cup Pumpkin Puree
• 2 Large Eggs
• 1/2 Tbsp Vanilla Extract
• 1 Cup + 1 Tbsp All Purpose Flour
• 1 Tsp Baking Powder
• 1 Tsp Cinnamon
• 1 Tsp Pumpkin Spice
• 1/4 Tsp Baking Soda
• 1/4 Tsp Salt
• Store Bought Caramel Sauce(I like Smuckers)

Crumble

2 1/2 Tbsp Unsalted Melted Butter

1/2 Cup All Purpose Flour

2 1/2 Tbsp Granulated Sugar

2 Tbsp Brown Sugar

2 1/2 Tsp Cinnamon

Buttercream

1 1/2 Cups Unsalted Butter

3 Cups Powdered Sugar

1 Tsp Vanilla Extract

Instructions

1. Prepare a Cupcake Pan with cupcake liners.
2. Preheat oven to 350F
3. Begin by making the crumble by mixing all the crumble ingredients. Cover it and freeze it while you make the cupcake batter.
4. Next begin the cupcake batter by adding all of your wet ingredients into a bowl that includes the oil, sugars, pumpkin puree, eggs and vanilla. Mix until combined.
5. Sift the dry ingredients and add to the wet ingredients.
6. Mix until combined but do not over mix.
7. Fill cupcake liners 2/3 of the way.
8. Add 1 Tbsp of crumble on each cupcake.
9. Bake for 18-22 mins or until a toothpick inserted in the center comes out clean.
10. Allow the cupcakes to cool completely.
11. Butter must be room temp on a stand mixer with a paddle attachment beat butter on med speed 3-4 minutes until creamy.
12. Add the powdered sugar and vanilla extract and mix on low speed until it begins to combine.
13. Once its pretty combined bring speed up to med-high and beat for another 2-3 minutes until it is creamy.
14. Using a 1M tip pipe a swirl on the cupcakes leaving a space in the center to fill with caramel.
15. Fill the center with caramel.
16. Enjoy!

TIPS

Make sure all the ingredients are room temp so that the batter and buttercream comes together smoothly. Refrigerate left overs for 3-5 days covered.
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