Happy October! I love Fall. Yes I love the stunning colors of the vibrant trees, the spirit of the holidays drawing near, and the change in the air. But equally as much, I love fall baking. It means I’ll be eating things like these cupcakes. No other season can really compete with Fall baking, after all Thanksgiving lands in that category and the baking during that holiday is bound to be spectacular (when you are making your Grandma’s handed down pie recipe it really doesn’t get much better than that). So many memories tend to tie themselves to food so during this warm and inviting season I love to make the food deliciously memorable. Plus, don’t we all want to make one of the most talked about dishes at the holiday gatherings :)? With these you might just find yourself in that spotlight position. I know I wouldn’t stop talking about them. Normally I don’t like bragging but these cupcakes are near perfection. With the pumpkin and salted caramel combination its destined to be fabulous and fabulous they are. They are spiced as though they were pumpkin pie, with the most creamy, velvety smooth texture, along with a light tang to balance out the sweetness. They are rich, heavenly, lightly salty, caramel drenched, pumpkin perfection. Make them (I’m going to get bossy here because some things shouldn’t be missed out on in life, this being on of them :). And enjoy!
Random pic but I love baby pumpkins.
- 1 3/4 cup finely crushed graham crackers
- 2 Tbsp granulated sugar
- 6 Tbsp salted butter, melted
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 3 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3 (8 oz) pkg cream cheese, softened well
- 4 large eggs
- 1 1/2 cups canned pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 recipe homemade caramel sauce, recipe here
- Coarse or flaked sea salt
- Preheat oven to 325 degrees. In a mixing bowl, whisk together crushed graham crackers with 2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Firmly press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
- In a medium mixing bowl, whisk together brown sugar, 1/2 cup granulated sugar, flour, cinnamon, nutmeg and ginger until no clumps of sugar remain. Add cream cheese to a large mixing bowl, then pour sugar mixture over cream cheese and using an electric hand mixer set on low speed, blend together until smooth, about 30 seconds. Mix in eggs one at a time. Blend in pumpkin and vanilla, then mix in heavy cream. Tap bowl forcefully against countertop to release some of the excess air bubbles, about 30 times. Divide mixture over graham cracker crust in muffin liners, adding about 1/4 cup to each cup and filling nearly full. Bake in preheated oven until nearly set (no longer very giggly), about 20 - 25 minutes. Remove from oven and allow to cool on a wire rack at room temperature, 30 minutes. Then transfer to refrigerator and chill 3 hours until set. Top with caramel sauce and a pinch of sea salt just before serving. Store in refrigerator in an airtight container.
- Recipe Source: Cooking Classy