Beginner
This isn't as much a recipe as a hack, especially if you aren't a baker, but want to either have something baked on hand, or need to bring something to Thanksgiving or Fall celebration dinner.
These pumpkin cupcakes are made with the simplest of ingredients that can all be store bought and assembled at home.
Here's what I used to make these cupcakes:
Pumpkin bread mix (I like Trader Joe's but you can use your favorite or what is at your local grocery store).
Prepared Cream Cheese Frosting - check the baking aisle near the cake mixes. (If you want to make your own, it is very easy, and you can use my Cream Cheese Frosting Recipe)
Frozen Puff Pastry.
Method:
Take the frozen puff pastry out of the freezer and let thaw on the counter (or overnight in the refrigerator).
Prepare the pumpkin bread batter according to the directions on the box.
Line a muffin tin with cupcake liners.
Fill the liners almost to the top and bake according to the directions on the box. If they don't have a muffin or cupcake baking times, I would say 10-15 minutes, but check by inserting a toothpick into one, and it should come out pretty clean.
Let the cupcakes cool.
While the cupcakes cool, unfold your puff pastry and smooth it out with a couple of rolls of the rolling pin if you want.
Cut out maple-leaf shapes (or any shape cookie cutters you have).
Place on a parchment-lined baking tray and bake according to the package directions.
When the cupcakes are cool, put the frosting into a pastry bag and pipe it onto them. If you don't have a pastry bag, no worries; just frost the cupcakes with a knife, making sure there is enough frosting on the top to hold the puff pastry.
Before serving place one maple leaf on each cupcake. I wouldn't recommend doing this part ahead of time because the puff pastry may get soft and break.
There you have it Pumpkin Cupcakes - a quick and easy dessert for you guests!
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