Biscoff Pumpkin Cupcakes

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

Pumpkin Cupcakes
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
from Biscoff

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.

Assembly:

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 350Biscoff Cut-Out Cookies and Biscoff Brownies
Biscoff’s website

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)!



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16 Responses to Biscoff Pumpkin Cupcakes

  1. I’ve been seeing Biscoff all over blogland lately, but I haven’t been able to find it in my local grocery store yet (boo!). I hope we get some soon, because these cupcakes look fabulous!

  2. i’ve never tried biscoff spread but a bunch of people have been mentioning it + i’ve been on the lookout for it lately. one of my girlfriends just found it at a local grocery store so i thought i’d go out + get some today! these cupcakes sound amazing — i’ll have to give ‘em a try!

  3. These cupcakes look delish! I am going to have to look for the Biscoff in stores, I dont know that I have seen it yet.

  4. I have been hearing more and more about this spread, and I think I am about to give in and buy some! Your cupcakes are gorgeous.

  5. I take one with frosting for breakfast!! These look amazing – I need to get my hands on some Biscoff spread!

  6. Those sounds crazy good! But I can’t find Bicoff at any of the stores around me, and it’s driving me loopy. It’s all over the place lately, and I’m dying to try it!

  7. Hello fellow Improv blogger. I love these cupcakes. The surpise inside looks just delicious. Come visit us. We have pumpkin velvet cake.

  8. haha I love the holes you made and they seem pretty good

  9. I’ve never had biscoff but so many bloggers post recipes with it! I’m a little scared to try it because I can just see me alternating spoonfuls of biscof, nutella, and peanut butter ;)

  10. I adore Biscoff spread and I can totally imagine how wonderful the flavor of it was with the pumpkin, great sounding recipe.

    If you haven’t already, I’d love for you to check out my Improv Cooking Challenge recipe: Praline Pumpkin Cheesecake.

    Lisa~~
    Cook Lisa Cook

  11. Had no idea what Biscoff was until reading this! Have seen it around a lot lately :) This looks so yummy!

  12. I’ve never heard of biscoff, but now I have to give it a try. Great recipe!
    I did the challenge too and this month I made a pumpkin cheesecake.

  13. I have GOT to buy a jar of that stuff. I have been seeing recipes using it more and more often. I wonder if it’s going to be the new nutella?!

  14. Got a jar in my pantry! I’ve been using it as a dip for apple slices, but I need to make something like this with it! Good looking recipe.

  15. Your cupcakes are so pretty! I’ve never eaten Biscoff but sounds like I need to! Nice cooking along with you in the Improv Cooking Challenge :)

  16. I’ve never heard of Biscoff spread before, but I may just have to keep an eye out for it. The cupcakes look amazing! I’m returning your check-in from the cooking challenge. Thanks for stopping by!

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