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!

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

 

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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.

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