Pumpkin Spice Oreo Cupcakes with Pumpkin Cream Cheese Frosting

Pumpkin Spice Oreo Cupcakes

I know what you’re thinking.

Believe me, I do.

“Of course she posted another Oreo recipe, they just came out with a new flavor.”

Pretty spot on, huh?

I’d like to think I’m unpredictable, but I’m beginning to realize, I’m not. Not even close. And, you know what, that’s really not a bad thing. At least you know what you’re getting from me. Right? It’s not like I’m giving you the same recipe though. I’ve done lemon bars, cookies, and cupcakes. All with Oreos. Now, that’s variety. Some may even go as far as saying I’m unpredictable with my Oreo baking. Ah ha, unpredictability.

Pumpkin Spice Oreo Cupcakes

Yeah, I don’t know why all of a sudden it’s important for me to be unpredictable. Maybe I’ve gone crazy? Or, maybe, just maybe, I’m slightly tired, under caffeinated, and really like typing the word unpredictable for some reason. Seriously, it has so many letters.

But, enough of my nonsense.

Lets talk about the other main ingredient in this recipe. Drumroll please.

The pumpkin.

Pumpkin Spice Oreo Cupcakes

Guys, this is my first pumpkin recipe of the year. Aren’t you proud that I waited until the end of October to share it with you? For those of you that are new to Hint of Nutmegg, let me briefly share the story of the pumpkin craze of 2013.

I went a little overboard on the pumpkin. How overboard? Let’s just say I posted 5 pumpkin recipes in a row. I know it doesn’t sound like a lot, but it totally was. I over-killed the pumpkin. And, even I, the biggest pumpkin fan in the world, was tired of it. It was pretty bad.

Don’t worry though. There won’t be a pumpkin craze of 2014. I’ll be better. But, I hope you know, by being better, I don’t mean this will be my only pumpkin post. I’m planning on at least two more. I think that’s reasonable. Don’t you?

Pumpkin Spice Oreo Cupcakes

So, lets talk about these Pumpkin Spice Oreo Cupcakes with Pumpkin Cream Cheese Frosting.

In three words, to die for.

The cupcakes are super moist and have a subtle pumpkin taste, thanks to the Pumpkin Spice Oreo crumbles that are baked into the cupcake. Each cupcake is then topped with a creamy, pumpkin packed frosting that is out of this world. I repeat, out of this world. I’ll admit I was eating it out of the bowl. It’s the perfect balance between cream cheese and pumpkin spice, and really brings this cupcake to a whole new level of pumpkin yumminess. For a topper, I crumbled some of the Oreos on top of the cupcake to add a little crunch—keep in mind, when putting the cupcakes in the refrigerator though, the Oreo crumbles on top will get soggy.

Pumpkin Spice Oreo Cupcakes

Pumpkin Spice Oreo Cupcakes With Pumpkin Cream Cheese Frosting
Yields: 12 cupcakes

Ingredients:
Pumpkin Spice Oreo Cupcakes
1 2/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon pumpkin pie spice
1/2 cup unsalted butter
1 cup sugar
2 egg whites
1/4 cup sour cream
3/4 cup milk
2 teaspoons vanilla
16 Pumpkin Spice Latte Oreos, roughly chopped

Pumpkin Cream Cheese Frosting
1 (8 oz.) block of cream cheese, softened
4 tablespoons unsalted butter, softened
1/2 cup pumpkin puree (I used the Organic Pumpkin Puree from Trader Joe’s)
1 1/2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1/2 cup dark brown sugar
2 cups powdered sugar
2 tablespoons all-purpose flour

Directions:
Pumpkin Spice Oreo Cupcakes
Preheat oven to 350 degrees and line a muffin tin with 12 cupcake liners. Set aside.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In a medium microwave safe bowl, melt the butter. Whisk in the sugar–the mixture will be very thick…use those muscles!
Add the egg whites, whisking until incorporated, and then add the sour cream, milk, and vanilla. Whisk until mixture is smooth and uniform in texture.
Slowly whisk the wet ingredients into the dry ingredients until combined and no lumps remain.
Using a spatula, gently fold in the chopped Oreo pieces.
Divide the batter between the 12 cupcake liners–about 3 tablespoons per each tin–and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely on a wire rack.

Pumpkin Cream Cheese Frosting
While the cupcakes are cooling, start making the pumpkin cream cheese frosting. Using a handheld electric mixer or a stand mixer with a paddle attachment, beat the cream cheese, butter, pumpkin puree, brown sugar, and spices on medium speed until creamy and combined.
Add the powdered sugar, one cup at a time, and then mix in the flour.
Frost the cupcakes as desired and top with crumbled up Pumpkin Spice Oreos.

*Cupcake batter adapted from this recipe, which was adapted from Sally’s Baking Addiction

 

Pumpkin Spice Oreo Cupcakes

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2 thoughts on “Pumpkin Spice Oreo Cupcakes with Pumpkin Cream Cheese Frosting

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