Pumpkin Cupcakes! This sweet moist pumpkin cake is topped with cinnamon cream cheese frosting giving you a match made in pumpkin spice heaven! The perfect fall dessert recipe.
I am not stranger to the pumpkin craze.
I have EVERY different type of pumpkin recipe right here on my site, but one of our all-time faves has to be these…
Easy Pumpkin Cupcakes
They are unbelievably moist, full of pumpkin flavor, and paired beautifully with the most indulgent cinnamon cream cheese frosting.
The real reason these are on the top of our list is because they are incredibly simple. Toss all of the ingredients into a bowl, whisk with a hand mixer, and bake. Easy as 1-2-3.
Pumpkin Cupcake Ingredients:
- All-purpose flour
- Cinnamon
- Nutmeg
- Ginger
- Cloves
- Allspice
- Salt
- Baking powder
- Baking soda
- Oil
- Sugar
- Brown sugar
- Eggs
- Milk
- Pumpkin
WARNING – You will eat tons of the frosting before it makes it to the cupcakes. I’m not a big cream cheese fan but this is beyond amazing. The addition of cinnamon makes this smell divine. You’ll have to go in prepared to test your willpower because the second that sweet smell hits the air you will be tempted to dip into the bowl for a taste.
One bite will lead to spoonfuls making their way to your tummy. The same problem occurs with the cake itself. It is delish all on it’s own. We’ve even tossed in a handful of pecans or chocolate chips and nixed the frosting for a fun variation.
How to make pumpkin cupcakes with cinnamon cream cheese frosting:
- Preheat your oven to 350 degrees.
- Line 2 cupcake tins with paper liners and set aside.
- In a large bowl whisk together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda.
- In a separate bowl combine the oil and both sugars. Whisk in the eggs, milk, and pumpkin. Fold in the dry ingredients until fully incorporated.
- Divide the batter between your prepared cups. Bake 22 minutes or until a toothpick comes out clean.
- For the frosting, beat together the cream cheese and butter until fluffy. Add the cinnamon, vanilla and powdered sugar. Mix until smooth.
Like this recipe? You will love my Pumpkin Granola, Pumpkin Spice Coffee Creamer, and Pumpkin Oatmeal!
Pumpkin Pie Cupcakes
Pumpkin Cupcakes! This sweet moist pumpkin cake is topped with cinnamon cream cheese frosting giving you a match made in pumpkin spice heaven! The perfect fall dessert recipe.
Ingredients
- Cupcakes:
- 2 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup oil
- 1 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 large eggs
- 3/4 cup whole milk
- 1 can pumpkin puree
- Frosting:
- 8 oz cream cheese
- 1/4 cup soft butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3-4 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees.
- Line 2 cupcake tins with paper liners and set aside.
- In a large bowl whisk together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda.
- In a separate bowl combine the oil and both sugars. Whisk in the eggs, milk, and pumpkin. Fold in the dry ingredients until fully incorporated.
- Divide the batter between your prepared cups. Bake 22 minutes or until a toothpick comes out clean.
- For the frosting, beat together the cream cheese and butter until fluffy. Add the cinnamon, vanilla and powdered sugar. Mix until smooth.
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Vera Zecevic – Cupcakes Garden
Sunday 3rd of November 2013
This is a perfect choice for fall dessert. I've featured this recipe on my blog, hoping that you don't mind, but if you do, please contact me and I'll remove it. All the best.
Kristan @ Doodle Do Designs
Wednesday 17th of October 2012
Oh wow, these look divine! YUMMO!!
Jesseca
Wednesday 17th of October 2012
Thanks for letting me know! I will come share it for sure!
Gina
Monday 8th of October 2012
I would say adding the chocolate sauce on top completes the picture. ;)
Frieda
Monday 8th of October 2012
These are perfect for Fall baking! Love that you created a non alcoholic version!