Have you tried Biscoff Spread? I hadn’t heard of it until recently. The moment I saw it mentioned on Shugary Sweets, I was instantly reminded how much I loved the Biscoff cookies served on the airplane. YUM! This spread is made from Biscoff cookies. Move over peanut butter and Nutella! I am in LOVE! While it is hard to describe the taste, I love Aimee from Shugary Sweets’ description: “think gingersnap meets graham cracker, in a creamy spread.”
I found the Biscoff Spread in the grocery store by the peanut butter. You can also order it online directly from Biscoff (They also have a chunky spread available online).
This is how I’ve been eating it for the last week: (one spoonful at a time, periodically throughout the day).
I couldn’t help but pair this delicious spread with fresh pumpkin puree and cream cheese for this month’s Improv Challenge! This is the second month of the challenge, last month we did Caramel and Apples, this month it is all about Pumpkin and Cream Cheese! What a perfect combo!!
Biscoff Pumpkin Cupcakes: Pumpkin cupcakes filled with Biscoff Spread with Biscoff Cream Cheese Frosting
slightly adapted from Martha Stewart
Yield: 12 regular sized cupcakes
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
a pinch of ground nutmeg
1/8 teaspoon ground allspice
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
2 eggs, lightly beaten
1/2 can (7.5 ounces) pumpkin puree (I used fresh pumpkin puree, about 7/8 cup)
Preheat oven to 350°F degrees. Melt butter and set it aside to cool. Line cupcake pans with liners.
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a separate bowl, whisk sugars, butter, and eggs. Add the dry ingredients and mix until smooth. Mix in pumpkin puree.
Fill cupcake liners. Bake 20-25 minutes, until a toothpick inserted in center comes out clean. Cool completely on a wire rack before icing.
Biscoff Cream Cheese Frosting
1/2 cup Biscoff Spread
8 oz reduced fat cream cheese (Neaufchatel), softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Beat all ingredients together using a hand mixer until smooth.
Method 1: Using a sharp knife, cut a cone shaped section out of the top of the cupcake, reserving the cut out cupcake. Fill the hole with a little Biscoff Spread. Top with the rest of the cupcake and press the top of the cupcake down a bit. Then frost with the Biscoff Cream Cheese Icing (I used a Wilton 1M star tip).
Method 2: If you don’t want to go through the work of filling the cupcake you can spread a little Biscoff Spread on top of the cupcake, then frost with the Biscoff Cream Cheese Icing.
Storage: Store frosted cupcakes in the refrigerator.
I loved these cupcakes. I even preferred them with a little less icing (less than shown in the images), because then the flavors of the pumpkin and the Biscoff could really shine through. Delicious! They are even great plain!! I think I might just have to eat one without the frosting and call it a pumpkin muffin for Breakfast! :)
If you want to see more Biscoff recipes:
Shugary Sweets: (Biscoff No Bake Cookies, Biscoff Truffles, Biscoff Rice Krispie Treats, and more!)
Bake at 350: Biscoff Cut-Out Cookies and Biscoff Brownies
Be sure to check out all the other entries below for some fabulously delicious pumpkin and cream cheese recipes. I know that I can’t wait to give some a try!!
Also, today is a double post day for me. Feel free to stop by and see this week’s Christmas cookie: super easy and delicious Chocolate Dipped Sugar Cookies (They are perfect for any occasion)!