I discovered Pumpkin Pie Almonds. I am in love, well, I was already in love with anything pumpkin and pumpkin spice, adding the almonds only deepens my love! I didn’t know these wonderful creations existed, but of course like anything if you google it you’ll than feel like you must be the only one that didn’t know they existed. There are recipes for Pumpkin Spiced Almonds all over the net. If you are as clueless as I was, let me bring you into the light. They take almonds spike them with pumpkin spices a little something sweet and bake away. Check out Chelsey recipe at Clean Eating Chelsey its delicious, think Football Sunday snack, Halloween sustenance while handing out candy or Thanksgiving nibbles.
Anyway with my new love not far from my mind while I was shopping at The Fresh Market I stumbled past a basket filled with… you guessed it Pumpkin Spiced Almonds, but they even went a step further and coated them with a pretty orange or brown confection. OMG….DELICIOUS! So to pay homage to my new love I made them this sweet pumpkin cupcake that I topped with a Amaretto Cream Cheese Frosting….. DELICIOUS!
- 1 stick butter, softened
- 1 cup canned pumpkin pree
- 1 cup sugar
- 2 eggs
- 2 cups self-rising flour (don’t have self-rising – recipe to make your own below)
- grated rind of 1 lemon
- 8 amaretti cookies, crushed
- 5 tablespoons 2% milk
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tablespoon plus 1 teaspoon Disaronno (Amaretto liquor)
- 3 to 3 1/2 cups powdered sugar, sifted
- Pumpkin Pie Spice Almonds (optional)
Beat in Disaronno.
Frost and top with Almonds if you haven’t eaten them all!
Self Rising Flour Recipe:
For each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.