pumpkin Archives | Winstead Wandering

Perfectly sweet cupcakes with a ribbon of creamy filling and a topping of decadent frosting. You’ve got to try Pumpkin Cheesecake Cupcakes with Salted Caramel Frosting!

Perfectly sweet cupcakes with a ribbon of creamy filling and a topping of decadent frosting. You've got to try Pumpkin Cheesecake Cupcakes with Salted Caramel Frosting!

A friend asked me recently to make cupcakes for a wedding shower she was hosting. Because I’m always up for spending time in the kitchen creating decadent treats, I immediately said yes. And then I spent the next couple weeks narrowing down my flavor choices.

I knew right away I wanted to do some sort of spin on my to-die-for Triple Chocolate Cupcakes, and I knew I had to a berry version with cream cheese frosting. It was only at the last minute that I decided to whip up these Pumpkin Cheesecake Cupcakes with Salted Caramel Frosting, too.

Perfectly sweet cupcakes with a ribbon of creamy filling and a topping of decadent frosting. You've got to try Pumpkin Cheesecake Cupcakes with Salted Caramel Frosting!

The pumpkin in these cupcakes is subtle, but not underwhelming; they’re perfect for those who haven’t yet seen the light when it comes to the magic of pumpkin desserts. Plus, nothing helps win over pumpkin skeptics quite like a ribbon of rich cheesecake filling. Top the whole thing with made-from-scratch salted caramel frosting, and who can resist?

Whether you’ve got a fall party coming up, or a tailgate to attend, or you just want to surprise your coworkers or family, these Pumpkin Cheesecake Cupcakes with Salted Caramel Frosting are the perfect treat.

Perfectly sweet cupcakes with a ribbon of creamy filling and a topping of decadent frosting. You've got to try Pumpkin Cheesecake Cupcakes with Salted Caramel Frosting!

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These moist scones are packed with the warm flavors of pumpkin and chocolate, and drizzled with a rich maple glaze. It doesn’t get any more fall than chocolate chip pumpkin scones with maple glaze.

This recipe originated from my desire to make something that combines my three current favorite flavors. Chocolate is always something I’m in the mood for, and right now I’m just as smitten for all things pumpkin as everyone else seems to be. It’s like we all feel this desperate need to cram 12 months of pumpkin eating into the three months that it’s actually socially acceptable.

And then there’s the maple glaze. I grew up in a small town with the best local donut shop. My all-time favorite donut flavor is maple-frosted. It’s a flavor you can’t find on other baked goods, which is kind of okay with me; it belongs on donuts.

Since moving away and leaving those fabulous donuts behind, I’ve been on the lookout for a local version that might come close. I’ve yet to find it, partially because I’ve never even found another maple-frosted donut. I don’t know why donut shops in the south don’t carry that flavor, but they don’t, which means I don’t get a maple fixed.

Unless I make these scones. Don’t get me wrong, the pumpkin and chocolate in the scone itself is rich and moist, but still dense like a scone should be. They’re great on their own, but the maple glaze makes the pastry. It’s a sweet but deep flavor that complements the pumpkin and chocolate. These scones were a hit with my family, even the ones who don’t feel as strongly about maple as I do.

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