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    Home ยป Recipes ยป Desserts (Baked) ยป Pumpkin Spice Cupcakes with Bourbon-Orange Glaze

    LAST UPDATED: December 20, 2021 โ€ข FIRST PUBLISHED: October 24, 2011 By Toni Dash 23 Comments

    Pumpkin Spice Cupcakes with Bourbon-Orange Glaze

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    pumpkin spice cupcakes on pedestal
    pumpkin spice cupcakes

    I don’t go full tilt on holiday themed food. Though I do love Halloween and have made spooky treats like jello eyeballs I feel there is enough sugar laced through the month that when I want to bake something it has to have some panache. I love a good spice cake at this time of year and this one incorporates pumpkin making it all the better.

    pumpkin spice cupcakes on pedestal
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    pumpkin spice cupcakes with glaze


    In our neighborhood we have some civilized neighbors who honor the ‘Trick or Drink’ protocol for adults chaperoning candy-seeking ghouls. Actually no ‘trick’ is required, you merely show up on their doorstep and they are armed with Dixie cups of ‘the cure for what ails ya’. Usually something liqueur-y that lightens your step afterward, often trudging through snow drifts. In honor of this evolved custom I glazed part of these cupcakes with a Bourbon Orange Glaze for adults and Cream Cheese frosting for teetotalers and tots. Both are yummy.

    haunted house

    I see Halloween as a rustic holiday leaving me no trepidation about not being a neat-nick ‘froster’. I’ve dabbled in the occasional attempts at perfection but it’s simply not me. I did try to go fancy on the cream cheese frosting but certainly I’m not expecting a call from Top Chef: Just Desserts to harvest my undiscovered talents on TV. Another reason to love a good glaze; drip it on when wet, and when it dries do it again. I personally like the drips down the sides; a ‘real people’ cupcake.

    pumpkin spice cupcakes with glaze and frosting

    Occasionally I’ve endeavored a project that qualifies as ‘full frontal Martha’. The backdrop for these cupcake photos is a doll house I purchased from eBay years ago and converted into a haunted house for a Halloween decoration. Taunt me if you will.

    pumpkin spice cupcakes on pedestal

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    Recipe

    pumpkin spice cupcakes on pedestal

    PUMPKIN SPICE CUPCAKES

    Fall spices and pumpkin make these delicious cupcakes a favorite. Glaze with Bourbon Orange Glaze or use Cream Cheese frosting.
    5 from 2 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Cooling Time (estimate): 20 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 24 cupcakes
    Calories: 195kcal
    Author: Toni Dash
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    Ingredients

    Pumpkin Spice Cupcakes

    • 3 ½ cups All purpose flour regular or gluten-free measure-for-measure flour blend
    • 2 ¾ teaspoon baking powder
    • ¾ teaspoon baking soda
    • 2 ¼ teaspoon salt
    • 5 teaspoon pumpkin pie spice
    • ½ teaspoon mace
    • 14 tablespoons butter softened
    • 1 cup light brown sugar packed
    • 2/3 cup dark brown sugar packed
    • 1 2/3 cups granulated sugar
    • 4 eggs room temperature
    • 1 cup milk
    • 1 2/3 cups pumpkin puree

    Bourbon Orange Glaze

    • 1 cup powdered sugar 
    • 1 tablespoon bourbon 
    • 2 tablespoons quality pulp free orange juice

    Instructions

    Pumpkin Spice Cupcakes

    • Grease and flour cupcake tins or place cupcake liners in pan(s). Preheat oven to 350 degrees.
    • In a mixing bowl combine flour, baking powder, baking soda, (xanthan gum if making gluten free), salt, spices. Stir to mix fully.
    • With an electric mixer beat butter on medium speed until creamy. Add brown sugars and granulated sugar; beat until light and fluffy (about 5 minutes). Scrape sides when needed. Add eggs one at a time and beat to incorporate before adding another egg.
    • Add 1/4 of the flour to the butter/sugar mixture and beat on low speed to incorporate. Add 1/3 cup of the milk, beat to incorporate. Repeat twice more, ending with the flour. Do not over beat.
    • Add the pumpkin puree and beat until incorporated.
    • Spoon batter into cupcake tins; fill 2/3’s full. Bake 20-25 minutes until toothpick comes out clean.
    • When done, remove from oven, let cool in pan 15 minutes and remove to baking rack to complete cooling. NOTE: If using glaze it works best on warm cupcakes (see below for more details).

    Bourbon Orange Glaze

    • In a mixing bowl hand whisk all ingredients together to combine.
      To glaze cupcakes:  To best glaze do so when cupcakes are still warm (not hot out of the oven).  Using a spoon, spread the glaze across the top of the cupcake.  Allow it to harden.  Glaze a second time if you like!

    Notes

    Cupcakes Adapted from Williams Sonoma

    Nutrition

    Calories: 195kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 331mg | Potassium: 131mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2909IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
    pumpkin spice cupcakes on pedestal
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    Reader Interactions

    Comments

    1. Claudia says

      November 01, 2011 at 12:12 am

      With a bourbon glaze who needs buttercream flowers?

      Reply
    2. Baker Street says

      October 28, 2011 at 7:02 am

      Absolutely love the orange bourbon glaze!

      Reply
      • Sara says

        November 03, 2021 at 12:25 am

        5 stars
        Right? I agree!

        Reply
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    5 from 2 votes (1 rating without comment)

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

    More about me โ†’

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