Pumpkin Biscoff Cupcakes have become my go-to treat for fall celebrations. These delightful cupcakes are fluffy and packed with warm spices, creating a cozy vibe perfect for the season. Topped with silky Biscoff buttercream frosting and crunchy cookie crumbles, they are not just visually appealing but also offer a rich flavor that makes them irresistible. Whether you are hosting a gathering or simply indulging yourself, these cupcakes are sure to impress!

Why You’ll Love This Pumpkin Biscoff Cupcakes

There are countless reasons to adore these Pumpkin Biscoff Cupcakes. First, they blend the comforting flavors of pumpkin and spices, creating a warm, inviting dessert. Second, the creamy Biscoff frosting adds a unique twist that elevates the standard pumpkin cupcake into a gourmet treat. They are easy to make, making them perfect for both novice and experienced bakers. Plus, these cupcakes are ideal for autumn gatherings, showing off seasonal ingredients beautifully. Need more reasons? These cupcakes are also versatile; they can be transformed into Pumpkin Biscoff Muffins or a Pumpkin Biscoff Cake Recipe. With a vegetarian diet in mind, they cater to many dietary preferences while delivering delicious flavors.

Ingredients for Pumpkin Biscoff Cupcakes

Gather these items:

1¼ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons pumpkin pie spice
1½ teaspoons baking powder
½ teaspoon salt
¾ cup pumpkin puree
½ cup milk (room temperature)
¼ cup vegetable oil
1 large egg
2 teaspoons vanilla extract
1 cup unsalted butter (room temperature)
½ cup Biscoff cookie butter spread
2½ cups powdered sugar
1½ teaspoons vanilla extract
¼ teaspoon salt
2 tablespoons heavy cream
6 Biscoff cookies (halved)
2 tablespoons Biscoff cookie crumbs

How to Make Pumpkin Biscoff Cupcakes Step-by-Step

Step 1: Preheat your oven to 350°F. Line your cupcake pan with paper liners.
Step 2: Whisk together flour, sugar, pumpkin pie spice, baking powder, and salt in a bowl.
Step 3: Combine pumpkin puree, milk, oil, egg, and vanilla in another bowl until smooth.
Step 4: Pour wet into dry and fold gently. Stop when you don’t see any flour streaks.
Step 5: Scoop batter into each liner until about two-thirds full.
Step 6: Bake for 18-20 minutes at 350°F. Done when a toothpick comes out clean.
Step 7: Let them rest in the pan for 5 minutes. Transfer to a cooling rack.
Step 8: Beat softened butter for 2-3 minutes until fluffy and light.
Step 9: Mix in Biscoff cookie butter spread until you see no more butter streaks.
Step 10: Gradually beat in powdered sugar on low speed.
Step 11: Add vanilla extract and salt. Mix until smooth.
Step 12: If too thick, add heavy cream slowly until it’s perfect for piping.
Step 13: Fill your piping bag and create swirls on each cooled cupcake.
Step 14: Top each with a halved Biscoff cookie and sprinkle cookie crumbs.

Pro Tips for the Best Pumpkin Biscoff Cupcakes

Keep these in mind:

Use room-temperature ingredients for the best texture.
Don’t overmix your batter to ensure a light and fluffy cupcake.
Experiment with different spices or add-ins like nuts for added texture.
These cupcakes are perfect for freezing; just thaw and frost when ready to serve!

Best Ways to Serve Pumpkin Biscoff Cupcakes

These cupcakes shine on their own, but you can enhance the experience by serving them with:

Pairing with a warm cup of chai or spiced coffee for a cozy treat.
Offering a selection of delicious Pumpkin Biscoff Treats alongside for variety.
Drizzling caramel sauce over the top for an indulgent touch.

How to Store and Reheat Pumpkin Biscoff Cupcakes

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. If you want to enjoy them warm, simply reheat in the microwave for about 10-15 seconds before serving.

Frequently Asked Questions About Pumpkin Biscoff Cupcakes

What is a Pumpkin Biscoff Cupcake?

A Pumpkin Biscoff Cupcake is a delightful dessert made with fluffy pumpkin cake infused with spices and topped with a creamy Biscoff frosting. They are perfect for fall celebrations and are a unique twist on traditional pumpkin cupcakes.

Can I make Pumpkin Biscoff Cupcakes ahead of time?

Absolutely! You can bake these cupcakes a day in advance. Just store them in an airtight container and frost them on the day you plan to serve them for the best taste and texture.

How do I avoid common mistakes with Pumpkin Biscoff Cupcakes?

To avoid common mistakes, ensure you accurately measure your ingredients and do not overmix the batter. Also, let the cupcakes cool completely before frosting to prevent the frosting from melting.

Variations of Pumpkin Biscoff Cupcakes You Can Try

Want to mix things up? Here are some variations you could try:

Vegan Pumpkin Biscoff Cupcakes: Substitute eggs with flaxseed meal and use plant-based milk and butter.
Gluten-free Pumpkin Biscoff Cupcakes: Use a gluten-free flour blend instead of all-purpose flour.
Biscoff-infused Pumpkin Cupcakes: Add crushed Biscoff cookies into the batter for extra flavor.

Delicious Pumpkin Biscoff Cupcakes for Fall Celebrations - Pumpkin Biscoff Cupcakes - main visual representation

Delicious Pumpkin Biscoff Cupcakes for Fall Celebrations

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Author: Sarah
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Pumpkin Biscoff Cupcakes with Biscoff Buttercream Frosting

Ingredients

Scale

1¼ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons pumpkin pie spice
1½ teaspoons baking powder
½ teaspoon salt
¾ cup pumpkin puree
½ cup milk (room temperature)
¼ cup vegetable oil
1 large egg
2 teaspoons vanilla extract
1 cup unsalted butter (room temperature)
½ cup Biscoff cookie butter spread
2½ cups powdered sugar
1½ teaspoons vanilla extract
¼ teaspoon salt
2 tablespoons heavy cream
6 Biscoff cookies (halved)
2 tablespoons Biscoff cookie crumbs

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Instructions

Preheat your oven to 350°F. Line your cupcake pan with paper liners.
Whisk together flour, sugar, pumpkin pie spice, baking powder, and salt in a bowl.
Combine pumpkin puree, milk, oil, egg, and vanilla in another bowl until smooth.
Pour wet into dry and fold gently. Stop when you don’t see any flour streaks.
Scoop batter into each liner until about two-thirds full.
Bake for 18-20 minutes at 350°F. Done when a toothpick comes out clean.
Let them rest in the pan for 5 minutes. Transfer to a cooling rack.
Beat softened butter for 2-3 minutes until fluffy and light.
Mix in Biscoff cookie butter spread until you see no more butter streaks.
Gradually beat in powdered sugar on low speed.
Add vanilla extract and salt. Mix until smooth.
If too thick, add heavy cream slowly until it’s perfect for piping.
Fill your piping bag and create swirls on each cooled cupcake.
Top each with a halved Biscoff cookie and sprinkle cookie crumbs.