With Thanksgiving rapidly approaching, one thing has become abundantly clear: America is having a full on love affair with pumpkin. What started as an innocent flirtation with a little pumpkin spice coffee has blossomed into a full-fledged affair. It seems that as soon as we flip the calendar to October 1st, pumpkin-flavored everything comes out of the woodwork.
Nowhere is this more evident than a trip to Trader Joe’s. There you can satisfy your pumpkin fix with a little pumpkin bread or pumpkin scones. Feel free to top either with a shmear of pumpkin cream cheese. Looking for something delicious for dinner? How about serving up some pumpkin-filled ravioli. Head down the frozen food aisle to pick up a box of pumpkin macarons (highly recommend) or a few scrumptious pumpkin filled croissants (really highly recommend). They even have pumpkin flavored doggie treats! And I love Trader Joe’s all the more for it.
But with this total pumpkin saturation, I felt the last thing the world needed was another pumpkin flavored anything….until I saw Frugal Foodie Mama’s recipe for Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream, and I knew what I had to do. Out came my old friend, Captain Morgan, and my little bottle of marshmallow vodka and I was set. Tinkered with the recipe just ever so slightly and I was able to pull out of the oven the most delicious, fall-spiced cupcakes ever, topped with the lightest, fluffiest, biscoff-iest tasting frosting imaginable (they say it’s giving my Rumchata frosting a run for its money).
So push some of those pies aside and make room at your Turkey Day table for these amazing little cupcakes….you’ll be ever so thankful you did.
Pumpkin Spiced Rum Cupcakes
1 box spice cake mix
1 cup canned pumpkin (not pie filling)
1/3 cup water
1/3 cup Captain Morgan’s Spiced Rum
2 Tablespoons vegetable oil
Preheat oven to 350 degrees. Line cupcake tins with paper liners – I was able to get about 16 cupcakes.
Mix all ingredients at low speed until blended, then at medium speed for about 2 minutes. Fill cupcakes tins about 2/3 full. Bake for 17-20 minutes or until toothpick comes out clean. Cool completely before frosting.
Biscoff Marshmallow Frosting
1 cup butter
1/2 cup Biscoff (or Trader Joe’s) cookie spread
4 ounces marshmallow Fluff
2 cups confectioners sugar
1 Tablespoon marshmallow vodka
Cream butter, Biscoff and Fluff in bowl of stand mixer. Add sugar and vodka and blend at low speed until combined, then at high speed until light and fluffy. Frost as desired. (If you have any frosting leftover, may I suggest creating sandwich cookies using Sweetzels spiced wafers? SO yummy!)
I topped mine with a little cinnamon sugar, but a sprinkle of pumpkin pie spice or maybe some crushed walnuts would also work well.