Pumpkin Cheesecake + Cupcakes!


Ahh I LOVE these little owls. I found them at Sur La Table in a cupcake kit. So freaking adorable.

Anyways, its not about the owls, unfortunately. It’s about the cupcake underneath the owls!

Pumpkin Cheesecake cupcakes, to be exact.

I was trying to think of a good fall/november themed cupcake to share with you guys when it came to me! My favorite pie to eat on Thanksgiving is Pumpkin Cheesecake. Pie + hollicakes = pie cupcake!!

I feel like I’ve posted a TON about pumpkin recently, but it’s impossible not to! Pumpkin is only popular/socially acceptable in desserts a few months out of the year, thus I must take advantage of it! I hope you guys enjoy it as much as I do =]

I used my standard Pumpkin Cupcake recipe, and added some graham cracker crumbs to the batter and bottoms of the cupcake liners.

Pumpkin Cupcakes
-makes about 24

2 cups cake flour
1 cup brown sugar
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 cup graham cracker crumbs + extra for bottom of liners
1 cup pumpkin puree
1/2 cup canola oil
1/4 cup buttermilk
2 eggs

1. Heat oven to 350 degrees, and set out cupcake pans with liners, add 1 teaspoon of graham cracker crumbs per liner. Whisk together flour, sugars, baking powder, graham cracker crumbs & spices in the bowl of a mixer.
2. In a separate bowl, whisk together pumpkin, oil, buttermilk & eggs.
3. With mixer on low, slowly add the wet ingredients, mix until just combined & smooth.
4. Fill liners 3/4 full, then bake 20-25 minutes, or until tops spring back when lightly touched. Cool on wire rack.

Graham cracker crumbs about to go into the bowl.


The dry ingredients.


The wet ingredients all whisked together.


Add to bowl, mix until just combined!


All done!


1 teaspoon per cup.


Cream Cheese Frosting
-enough to frost about 24 cupcakes

8 oz (one package) cream cheese, room temperature
8 oz (one stick) unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

1. Sift powdered sugar, this is very important! We don’t want grainy, clumpy frosting!
2. Cream butter and cream cheese with electric mixer until combined and fluffy.
3. Add powdered sugar 1/2 cup at a time, then add extracts. Also, make sure you refrigerate this frosting if not using right away, it likes to melt if it gets too warm! Frost cupcakes as desired.

I sprinkled some graham cracker crumbs on top & added an owl to each cupcake!


I love the cute little owl feet.


Happy fall cupcaking friends!