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Pumpkin Bread Cupcakes Recipe by Krystal Keith

Krystal Keith
Rick Diamond, Getty Images

Toby Keith‘s daughter Krystal Keith is an accomplished cook, posting and sharing recipes on her Barnyard Bistro blog. With the warm and fuzzy fall season in full effect, the songstress has shared her pumpkin bread cupcakes recipe, which epitomize toasty, cozy autumn. Try not to drool just thinking about them!

“To me, fall is synonymous with pumpkins, pies, eggnog, boots and sweaters,” the singer tells GAC. “I absolutely love the combination of perfectly warm days with the promise of crisp cool nights.”

“This recipe is a combination of my great-grandmother Nannie’s ‘Pumkin Bread’ recipe and my own ‘Pumpkin Spice Icing’ recipe,” Keith continues of her pumpkin bread cupcakes recipe. “She used to make loaves of pumpkin bread for Thanksgiving and Christmas and they were definitely a highlight. I hope you all love them as much as I do.”

Pumpkin Bread Cupcakes Recipe Ingredients:

Pumpkin Bread:

3 cups sugar
4 eggs
1 cup vegetable oil
1 tsp vanilla
2 cups pumpkin puree
3 1/2 cups flour
1/3 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 cup nuts


2 sticks butter, softened
4 cups powdered sugar
4 Tbsp milk
3 Tbsp pumpkin puree
1/2 tsp cinnamon, plus extra for dusting
1/4 tsp nutmeg, plus extra for dusting

Pumpkin Bread Cupcakes Directions:

Preheat oven to 350 degrees. Mix all the pumpkin bread ingredients in order from sugar to nuts using a stand or electric hand mixer. Make sure to incorporate each ingredient before the next one is added. You can either spray or line the wells of a muffin tin. Spoon 1/3 cup of mixture into each well. Place in the oven for 25 minutes. You can also use a mini-loaf pan (8 mini-loaves per pan) as long as you adjust your baking time to 35-40 minutes.

While the cupcakes are baking, prepare the icing. Whip the butter, pumpkin, cinnamon and nutmeg together. Slowly begin to add in the powdered sugar with the mixer on the lowest level to avoid a powdered sugar bomb going off in your kitchen. Once all the sugar is incorporated well, add the milk and beat/whip for 2-3 minutes. Remove cupcakes from the oven and allow to completely cool.

Once cool, use a metal blade spatula, rubber spatula or a butter knife to ice the cupcakes. For a decorative touch you can dust the finished product with some cinnamon and nutmeg.

Makes: 24-30 cupcakes.

Next Recipe: Trisha Yearwood's Spoon Rolls

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