Pumpkin Yeti Cupcakes

These little treats are just perfect for fall or winter or stout day.  The sweetness of the glaze is followed by straight up pumpkin with the spice blend finishing as a tickle in the back of your throat.  They are like Thanksgiving pumpkin pie with a side of dark roast coffee in cupcake form.  What could be better?

pumpkin yeti before

Makes approximately 24 cupcakes.
Cupcakes:

  • 2 1/2 cup flour
  • 1 1/3 cup sugar
  • 2 tsp. baking powder
  • 1 cup pumpkin meat
  • 2 eggs
  • 1/4 cup butter
  • 1/2 cup water
  • 2 tsp. pumpkin pie spice

Glaze:

  • 4oz cream cheese
  • 2 Tbsp butter
  • 1 1/2 cup confectioners sugar
  • 4 Tbsp OG Yeti (or variations of)

Combine all ingredients for the cupcakes into a bowl, blend until smooth. Pour batter evenly into lined cupcake tins.  Bake at 375 for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

While cupcakes are baking, combine all ingredients for glaze in a bowl.  Beat until smooth.  Once cupcakes are cool, drop a spoonful of glaze on each.  The glaze should run down to cover the cupcakes without much help needed from you.

*This recipe was made for high altitudes.

pumpkin yeti after

About Bess Dougherty


Bess Dougherty's life revolves around hooch. By day she has the pleasure of making beer. At night this dame can often be found sipping whiskey and beer around town. This bearcat is also an avid homebrewer. Yar.