Pumpkin Spiced Frostings
In my previous post I shared my success at finding a great pumpkin cupcake, what made them even better was the yummy frostings I found.
I saw a recipe for a Pumpkin Spiced Browned Butter Frosting here and I had to try it. I have seen a lot of recipes for browned butter this or that and it sounds so good. Well this frosting did not disappoint. It was easy and it was delicious.
- 3 sticks unsalted butter, divided
- 1/4 cup light brown sugar, packed
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 pound bag powdered sugar, plus 2 cups
Place 2 sticks of butter into a small saucepan over medium low heat. Once butter is melted, swirl pan occasionally checking color. Once butter is browned, it will smell nutty and be a deep golden brown. Remove from heat and let cool completely to room temperature.
Place remaining stick of softened butter into stand mixer, beating until creamy. Slowly beat in browned butter until combined. Add pumpkin, cinnamon, nutmeg and slowly add powdered sugar until thick and desired consistency. You can add tablespoons of milk to thin if desired.
I also made two cream cheese frosting recipes – one was just a simple cream cheese frosting with cinnamon added. It was okay and the idea might come in handy, maybe when making a carrot cake cupcake or banana.
But the other was a Pumpkin Cream Cheese buttercream recipe and it was really good and I will definitely use it again! I found it here.
- 8 oz cream cheese, room temperature
- 1/4 C unsalted butter, room temperature
- 1/2 C pumpkin puree
- 3 C powdered sugar, sifted
Mix cream cheese and butter until smooth and creamy. Add the pumpkin puree. Slowly add the powdered sugar.
I made a slight variation of adding 1 tsp of cinnamon, 1 tsp of nutmeg, & 1 tsp of vanilla. Yum, yum, yum!