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Pumpkin Molasses Cupcakes

I found this Southern Living Magazine recipe last year and I fell in love!  I love pumpkin, I love molasses and I love caramel glazes, so put them all together and you get delicious cupcakes, perfect for Fall!  Another great thing about these pumpkin molasses cupcakes is that they are really easy to make!

These pumpkin molasses cupcakes with a caramel glaze are sure to be a hit this Fall! They are the perfect combination of Fall flavors and sweet goodness. | Ask Anna

Ingredients
•    1/2 cup butter, softened
•    3/4 cup firmly packed brown sugar
•    1 large egg
•    1 cup canned pumpkin
•    1/4 cup molasses
•    1 3/4 cups all-purpose flour
•    1 tablespoon baking soda
•    3/4 teaspoon ground ginger
•    1/4 teaspoon salt

Directions
1. Preheat oven to 375°. Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add egg, beating until blended. Add canned pumpkin and molasses, beating well.

2. Combine flour and next 3 ingredients; gradually add to pumpkin mixture, beating at low speed just until blended. Spoon into cupcake papers, filling three-fourths full.

3. Bake at 375° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 30 minutes).

While the cupcakes are cooling you can work on making the de-licious caramel rum glaze.

Ingredients
•    1 cup firmly packed brown sugar
•    1/2 cup butter
•    1/4 cup evaporated milk
•    1 cup powdered sugar, sifted
•    1 tablespoon rum

Preparation
1. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat; gradually whisk in powdered sugar and rum until smooth. Whisk gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.

Once the caramel rum glaze is finished pour it over the cupcakes.  To keep the mess to a minimum lay strips of foil over the counter and then place the cupcakes on top of it.  Then using a spoon drizzle the glaze over the cupcakes.  It makes a huge mess all over the foil but once you move the cupcakes to a platter then you can roll the foil up and throw it in the trash.  Of course I never want to see any delicious glaze go to waste so before throwing away the foil I like to pick the big globs of glaze off and eat them. {smile}

I guarantee your friends and family will love these cupcakes!  Just make sure to stash away a couple for yourself because just one isn’t enough!  Enjoy!

For more Thanksgiving and Fall inspiration ideas see my Thanksgiving Pinterest Roundup!

Pumpkin Molasses Cupcakes
 
Print
Prep time
10 mins
Cook time
26 mins
Total time
36 mins
 
Author: Ask Anna
Recipe type: Dessert
Ingredients
  • ½ cup butter, softened
  • ¾ cup firmly packed brown sugar
  • 1 large egg
  • 1 cup canned pumpkin
  • ¼ cup molasses
  • 1¾ cups all-purpose flour
  • 1 tablespoon baking soda
  • ¾ teaspoon ground ginger
  • ¼ teaspoon salt
  • Caramel Rum Glaze
  • 1 cup firmly packed brown sugar
  • ½ cup butter
  • ¼ cup evaporated milk
  • 1 cup powdered sugar, sifted
  • 1 tablespoon rum
Instructions
  1. Preheat oven to 375°. Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add egg, beating until blended. Add canned pumpkin and molasses, beating well.
  2. Combine flour and next 3 ingredients; gradually add to pumpkin mixture, beating at low speed just until blended. Spoon into cupcake papers, filling three-fourths full.
  3. Bake at 375° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 30 minutes).
  4. Caramel Rum Glaze
  5. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat; gradually whisk in powdered sugar and rum until smooth. Whisk gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.
3.5.3228

 

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Desserts// Recipes// Thanksgiving

About Anna

"Hi, I'm Anna! Wife, mother, child of God, and the founder of Ask Anna. I have always enjoyed cleaning, organizing, decorating and helping people, so I've put that all together on the pages of this blog. I truly hope my tips help you in your home and make sure to contact me if you have a question!"

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Comments

  1. Carola says

    November 6, 2012 at 12:24 am

    Can you use something else besides molasses for sweetness ?

    • Anna says

      November 6, 2012 at 8:06 am

      Great question, here’s what I found:
      “For 1 cup of molasses you can substitute 1 cup of Dark Corn Syrup or 1 Cup of Honey, Or 1 cup of Maple Syrup or 3/4 cup firmly packed brown sugar.” (Source: http://chowhound.chow.com/topics/374554)

    • Crystal says

      November 6, 2012 at 9:32 pm

      Date paste is always a good substitution for sweet also! And if you keep dates on hand is super easy to make right in your blender! Sometimes instead of water I’ll use almond milk which tastes amazing!! Plus one of your daily fruits as a sweetener! http://www.epicurious.com/recipes/food/views/Date-Paste-231406

  2. Melanie says

    October 2, 2017 at 2:15 pm

    How many cupcakes does this make?

    • Anna says

      October 3, 2017 at 8:49 am

      It’s been awhile since I made these but I think it made about 18. 🙂

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