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I love pumpkin flavored desserts but I love them even more when they have chocolate and toffee too! That’s why I already have these Pumpkin Toffee Chocolate Chip Cookies on my blog and I will be posting Pumpkin Toffee Chocolate Chip Pancakes next week! But for today I’m sharing these Homemade Pumpkin Toffee Cupcakes recipe so you can make them for your Halloween Party. These are so delicious!
I don’t make cupcakes from scratch very often. I usually use a cake mix and add a few extra ingredients to make them taste better. You can see some of those recipes HERE and HERE. But this time I decided I wanted to get the Cake Flour out and make them from scratch. Where can you find Cake Flour? At most grocery stores in smaller containers higher on the shelves. Down the baking isle. I really recommend using Cake Flour. It makes your cupcakes rise beautifully and gives them the perfect consistency. For the toffee and chocolate, I used the Heath Bar Bits. I love to bring cupcakes to parties but they are really hard to transport without some kind of lid. That’s why I love this Wilton 3 Piece Covered Cupcake Set. It makes my life so much easier.
Let’s get baking!
Pumpkin Toffee Cupcakes with Cream Cheese Frosting
- 2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 1/2 teaspoons Pumpkin Pie Spice
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 cup Heath Milk Chocolate English Toffee Bits
Preheat oven to 350 degrees. Line 2 muffins pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice and set aside.
For this recipe you don’t need to use the stand mixer, you can just use two bowls and a whisk.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree until well combined then add the Heath Toffee Bits.
Divide batter evenly among liners, filling each about halfway.
Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.
Transfer to a wire rack; let cool completely.
Frost with Cream Cheese Frosting (see recipe below) and dust with Pumpkin Pie Spice and add a candy pumpkin for decoration. See how I pipe the frosting on with a Zip Lock Sandwich Bag HERE.
Cream Cheese Frosting
- 8 oz. cream cheese softened to room temperature
- 1/2 cup sweet cream butter softened to room temperature
- 6 cups powdered sugar
- 1 teaspoon vanilla
In a stand mixer or with a hand mixer, beat the cream cheese and butter together until very smooth, about 2 minutes. Add the vanilla and mix well. Slowly add the powdered sugar about a 1/2 cup at a time and blend well between additions. Add powdered sugar until a stiff frosting forms.
If the frosting becomes too dry, you can add milk one tablespoon at a time to soften it back up. Frost the cupcakes using the Zip Lock bag method. Enjoy!
Ingredients
- 2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 1/2 teaspoons Pumpkin Pie Spice
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 cup Heath Milk Chocolate English Toffee Bits
- 8 oz. cream cheese softened to room temperature
- 1/2 cup sweet cream butter softened to room temperature
- 6 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Line muffins pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice and set aside.
- In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree until well combined then add the Heath Toffee Bits.
- Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
- For the Frosting: In a stand mixer or with a hand mixer, beat the cream cheese and butter together until very smooth, about 2 minutes. Add the vanilla and mix well. Slowly add the powdered sugar about a 1/2 cup at a time and blend well between additions. Add powdered sugar until a stiff frosting forms. If the frosting becomes too dry, you can add milk one tablespoon at a time to soften it back up. Frost the cupcakes using the Zip Lock bag method. Enjoy!
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