I’ve been racking my brain for the last few days about what to cook that has pumpkin in it. I mean it’s Fall for cryin’ out loud! I should be covered up with pumpkin everything!!
So, after much turmoil and contemplation I decided pumpkin cupcakes were in order. But how to make them different? How to make them stand out from the crowd? It was then that I remembered my Great Aunt Linda’s Blackbottom Cupcakes and how freaking delicious those things are. All it needed was a little tweaking and – Poof!- Pumpkin Cupcakes w/ Molasses Cream Cheese Filling.
The funny part is when I planned to whip these up I realized I had no cream cheese. It had been mistakenly left off of the grocery list much the same way as the poster board for my kids’ school project was left on the register at Hobby Lobby.
Lucky for me, I have a teenage nephew that has a driver’s license and a serious addiction to pumpkin desserts. One text and that kid was on his way over with a block of cream cheese, his sister, and enough patience to watch Thomas the Train movies with my kids until those cupcakes were finished. Thirty minutes later and that was one very happy kid with a box full of cupcakes to take with him.
Which is also a perk of having teenagers roaming around. You can cook all the goodies you want and send them home to consume all of the calories.
I miss the rabbit metabolism of adolescence.
Anyway, this recipe makes about 24 cupcakes. The perfect amount for a kindergarten class.
Can You Freeze Pumpkin Cupcakes?
I’ve never frozen these cupcakes in particular but it shouldn’t be an issue. What you want to make sure of is that these cupcakes are wrapped tightly in plastic wrap so that the frozen fish next to it doesn’t contaminate your filling. The texture of the cream cheese filling may change a little but it’ll still be delicious.
Thaw completely in the fridge overnight.
- 2 cups all purpose flour
- 2 cups sugar
- 1 teaspoon . cinnamon
- 1/2 teaspoon . ginger
- 1/2 teaspoon . nutmeg
- 1/4 teaspoon . ground cloves
- 2 teaspoon . baking soda
- 4 eggs
- 1 cup vegetable oil
- 1 1/2 cups pumpkin puree
- 8 oz . cream cheese softened
- 2 Tablespoons molasses
- 1/3 cup sugar
- 1/2 teaspoon . vanilla
- 1/2 teaspoon . cinnamon
- pinch of salt
- Preheat the oven to 350 degrees. Line 2 muffin pans with muffin liners.set aside. In a large bowl mix together the flour, sugar, spices and baking soda and stir until well combined. In a smaller bowl mix together the eggs, oil and pumpkin. Pour the wet ingredients into the dry ingredients and stir until everything is well incorporated. Fill the muffin liners 2/3 of the way with the pumpkin batter.
- With a mixer cream all of the filling ingredients together. Drop small spoonfuls ( about a teaspoon) into the center of each filled muffin liner. Bake for 20-25 minutes or until the edges of the cupcake are set. ( Don't test in the middle since the middle will stay soft and gooey).