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

Ingredients:

Cupcakes:

2 14-ounce Baker's Corner Pumpkin Quick Bread Mix*

15 ounces Baker's Corner 100% Pure Canned Pumpkin*

1/2 cup Nature's Nectar Sparkling Pumpkin Spiced Cider*

1/2 cup Friendly Farms Pumpkin Spice Coffee Creamer*

4 Goldhen Large Eggs

1/3 cup Berryhill Apple Butter*

1/2 cup Carlini Vegetable Oil

Carlini Cooking Spray or cupcake liners

5 ounces Southern Grove Pumpkin Seeds*

2 teaspoons Stonemill Essentials Iodized Salt, divided

Frosting:

1/4 cup Countryside Creamery Unsalted Butter, room temperature

2 cups Baker's Corner Powdered Sugar

2 tablespoons Friendly Farms Pumpkin Spice Coffee Creamer*

1 teaspoon Stonemill Essentials Iodized Salt

2 cups Baker's Corner Pumpkin Spice Marshmallows*

4 tablespoons Berryhill Creamy Caramel Dip*

*These are Seasonal items that are only in stores for a limited time and may no longer be available.


Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes


Yields:
24 cupcakes