Pumpkin Biscoff Cupcakes with Biscoff Buttercream Frosting are the ultimate fall treat that combines the rich flavors of pumpkin with the delightful crunch of Biscoff cookies. These fluffy cupcakes are infused with warm spices and topped with a creamy frosting that’s simply irresistible. Perfect for the season, they bring a cozy feel to any gathering or celebration. Let’s dive into this delicious recipe that will make your taste buds dance!

Why You’ll Love This Pumpkin Biscoff Cupcakes with

You’ll absolutely adore these cupcakes for many reasons. First, they are a unique twist on traditional pumpkin treats, merging the flavors of pumpkin with Biscoff cookie butter for a decadent experience. Second, they are easy to make, perfect for both novice and experienced bakers. Third, they are versatile; you can enjoy them for dessert or as a delightful snack. Fourth, they are ideal for fall gatherings or Halloween parties, adding a festive touch to your table. Lastly, these cupcakes can be adapted into vegan or gluten-free options, ensuring everyone can indulge in this deliciousness!

Ingredients for Pumpkin Biscoff Cupcakes with

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 with 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 until a toothpick comes out clean.
Step 7: Let them cool in the pan for 5 minutes, then 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 smooth.
Step 10: Gradually add 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 the texture is perfect for piping.
Step 13: Fill your piping bag and create gorgeous swirls on each cooled cupcake.
Step 14: Top each with a halved Biscoff cookie and sprinkle cookie crumbs over everything.

Pumpkin Biscoff Cupcakes with Irresistible Frosting - Pumpkin Biscoff Cupcakes with - main visual representation

Pro Tips for the Best Pumpkin Biscoff Cupcakes with

Keep these in mind:

Use room temperature ingredients for better mixing.
Do not overmix the batter to ensure fluffy cupcakes.
Check for doneness a minute or two before the time is up to avoid overbaking.
Consider using cream cheese frosting for a tangy twist.

Best Ways to Serve Pumpkin Biscoff Cupcakes with

These delightful cupcakes can be served in various ways:

Pair them with a warm cup of spiced chai or coffee for a comforting treat.
Offer them at your next fall gathering or Halloween party as a festive dessert.
For a special touch, drizzle some caramel sauce over the frosting for added sweetness.

How to Store and Reheat Pumpkin Biscoff Cupcakes with

To store your cupcakes, place them in an airtight container and keep them at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week. If you’ve made a batch in advance, just reheat them in the microwave for a few seconds to enjoy them warm!

Frequently Asked Questions About Pumpkin Biscoff Cupcakes with

What are Pumpkin Biscoff Cupcakes?

These are fluffy cupcakes infused with pumpkin puree and warm spices, topped with creamy Biscoff buttercream frosting. They are a delightful mix of autumn flavors!

Can I make Pumpkin Biscoff Cupcakes with ahead of time?

Yes, you can prepare them a day in advance. Just store them properly in an airtight container to keep them fresh.

How do I avoid common mistakes with Pumpkin Biscoff Cupcakes with?

Ensure not to overmix the batter and always check for doneness a couple of minutes before the baking time ends to prevent dryness.

Variations of Pumpkin Biscoff Cupcakes with You Can Try

Here are some variations to consider:

Make Vegan Pumpkin Biscoff Cupcakes by substituting egg with flaxseed meal and using a non-dairy milk.
Try Gluten-free Pumpkin Biscoff Cupcakes by using a gluten-free flour blend.
For a unique flavor, add chocolate chips or nuts into the batter.

Pumpkin Biscoff Cupcakes with Irresistible Frosting - Pumpkin Biscoff Cupcakes with - additional detail

For more delicious recipes, check out our desserts category, or try making easy cinnamon rolls for a delightful breakfast treat. If you’re interested in vegan options, visit our vegan recipes tag for more inspiration.

Pumpkin Biscoff Cupcakes with Irresistible Frosting

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

Print Recipe

Description

Fluffy pumpkin cupcakes loaded with warm spices, topped with silky Biscoff buttercream frosting and crunchy cookie crumbles. The perfect fall treat!

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

Get Ready: Preheat your oven to 350°F. Line your cupcake pan with paper liners.
Dry Mix: Whisk together flour, sugar, pumpkin pie spice, baking powder, and salt in a bowl.
Wet Mix: Combine pumpkin puree, milk, oil, egg, and vanilla in another bowl until smooth.
Combine: Pour wet into dry and fold gently. Stop when you don’t see any flour streaks.
Fill Up: Scoop batter into each liner until about two-thirds full.
Bake Time: Pop them in for 18-20 minutes at 350°F.
Cool: Let them rest in the pan for 5 minutes. Transfer to a cooling rack.
Butter Magic: Beat softened butter for 2-3 minutes until fluffy and light.
Cookie Love: Mix in Biscoff cookie butter spread until smooth.
Add Sugar: Gradually beat in powdered sugar on low speed.
Flavor It: Add vanilla extract and salt. Mix until smooth.
Texture Fix: If too thick, add heavy cream slowly.
Pipe Away: Fill your piping bag and create swirls on each cupcake.
Finish Strong: Top each with a halved Biscoff cookie and sprinkle cookie crumbs.