You have to give it to pumpkin cupcakes — unlike their culinary cousin, pumpkin pie, there's just so much room for variety. Whether you fill 'em with cheesecake, top them with sugared pecans or infuse them with chai, they always taste delicious.
Turns out the Barefoot Contessa isn't a big pumpkin pie fan. Her pumpkin cupcakes, topped with a decadent maple and cream cheese frosting, though, is sure to please even the biggest pumpkin skeptics.
Chocolate and pumpkin mimic Halloween's color scheme and also taste divine — top it all off with a hazelnut frosting and these adorable cupcake liner witch hats.
What you'll need: gingham cupcake liners ($7, )
Cream cheese so often runs the show when it comes to pumpkin and frosting combos — switch it up this year with a sour cream and orange zest topping.
Summer, meet fall: Melty chocolate ganache, charred marshmallow and graham cracker crumble taste even better on a pumpkin base.
Have your pumpkin pie and your cupcakes too with this dessert hybrid.
Okay, so these mini pumpkins don't taste like pumpkin (although, you could easily swap in a pumpkin recipe!), but they fit the aesthetic bill. How cute are those green marzipan stems?
What you'll need: mini bundt pan ($22, )
The stars of this tried-and-true fall dessert: A butter-based frosting and sugared pecan topping (love that crunch!).
Melty chocolate chips baked inside and sprinkled over a syrupy frosting? We'll take two, please and thank you.
A simple swap (exchange wheat flour for a rice flour, tapioca starch and potato flour blend) ensures that your gluten-free friends can enjoy pumpkin season like everyone else.
Tufts of this sweet and light brown sugar and torched meringue frosting look almost too pretty to bite — emphasis on almost.
What you'll need: kitchen torch ($20, )
Don't let these cupcakes' graham-cracker dusted, traditional exteriors fool you. Inside, a tangy cheesecake filling awaits, donut-style.
Pumpkin teams up with chai, another major flavor player of the fall season, in this buttercream cupcake masterpiece.
The pièce de la résistance of this fall favorite? Sprinkled sea salt, which cuts the sweetness of the caramel frosting and drizzle.
Cinnamon-y snickerdoodle pairs perfectly with sweet pumpkin — especially in cupcake form.
Dairy-free and egg-free, these beauties are also unique, thanks to their light-as-air coconut whipped cream frosting.