Extreme Pumpkin Cupcakes

An explosion of pumpkin on your palate. 

Directions:

  1. Preheat oven to 350°.
  2. In a large bowl, blend bread mix, canned pumpkin, cider, 1/2 cup pumpkin spice creamer, eggs, apple butter and oil.
  3. Prepare muffin tin with cooking spray or cupcake liners. Divide batter evenly between cups. Bake for 20 minutes or until an inserted toothpick comes out clean. Cool on a rack.
  4. Coat a baking sheet with cooking spray and spread pumpkin seeds in a single layer.  Season with 1 teaspoon salt and spray with cooking spray. Bake for 15-20 minutes until golden brown. Sprinkle with 1 teaspoon salt and set aside.
  5. In a medium bowl, using an electric mixer, cream butter until light and fluffy. Gradually add powdered sugar and stir until well blended. Lower speed and stir in 2 tablespoons pumpkin spice creamer and 1 teaspoon salt.
  6. In a small glass bowl, melt marshmallows for 30 seconds on high in a microwave; stir.
  7. Slowly add melted marshmallows to frosting mixture and stir until well blended. 
  8. Frost cupcakes, then drizzle with creamy caramel dip. Top with toasted pumpkin seeds.

Recipe courtesy of Chef Alyssa,
ALDI Test Kitchen