Pumpkin Spice & Pistachio Cupcakes

This is another recipe I created for my collab with American Pistachio Growers. You may already know about my love for pumpkin bread (you can get my recipe HERE), so I wanted to create something just as tasty, but not as dense. This has a lighter, more cake-like crumb with subtle earthy undertones from the pistachios, and the luscious cream cheese frosting is the chef’s kiss!

Pumpkin Spice & Pistachio Cupcakes
Ingredients
FOR THE CUPCAKES:
- ¾ cup American pistachios, finely chopped
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cloves
- 2 large eggs, room temperature
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 cup pumpkin puree
FOR THE CREAM CHEESE FROSTING
- 1 8-ounce block cream cheese
- 4 ounces 1 stick unsalted butter
- 1 ⅔ cups confectioners’ sugar, sifted
- ½ teaspoon vanilla extract
- ½ cup American pistachios, rough chopped, for garnish
Instructions
- Preheat the oven to 350 degrees and line a 12-cavity cupcake pan with aluminum cupcake liners.
- MAKE THE CUPCAKES: In a medium-sized bowl, whisk the pistachios, flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves until well combined; set aside.
- In a large bowl, whisk the eggs until smooth.
- Drizzle in the oil, whisking constantly, until emulsified.
- Add the vanilla extract and whisk to combine.
- Add the light brown sugar and sugar and whisk until well combined.
- Add the pumpkin puree and whisk until well combined.
- Add the dry ingredients and whisk until just combined.
- Divide the batter evenly into the prepared cupcake pan, filling each cavity about ⅔ full.
- Bake until a toothpick comes out cleanly when inserted to the center of the cupcakes, for 18 to 22 minutes.
- Carefully transfer the cupcakes from the pan to a cooling rack; cool completely.
- Meanwhile, MAKE THE FROSTING: In a stand mixer fitted with the paddle attachment, cream the cream cheese and butter, scraping the sides as necessary, until light and fluffy, for 3 to 5 minutes.
- Add the sugar and vanilla and mix until very well combined, for 2 to 3 minutes.
- Transfer the frosting to a piping bag fitted with a medium-sized star tip.
- Pipe rosettes on the cupcakes and garnish with the pistachios.
- Refrigerate for up to 5 days, serve at room temperature.
