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Pumpkin Cupcakes

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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…

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.

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.

Pumpkin Cupcakes Recipe

Like this recipe? You will love my Pumpkin Granola, Pumpkin Spice Coffee Creamer, and Pumpkin Oatmeal!


Print

Pumpkin Pie Cupcakes

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 24 cupcakes

Ingredients

  • 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
  • 8 oz cream cheese
  • 1/4 cup soft butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3-4 cups powdered sugar

Instructions

  1. Preheat your oven to 350 degrees.
  2. Line 2 cupcake tins with paper liners and set aside.
  3. In a large bowl whisk together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda.
  4. 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.
  5. Divide the batter between your prepared cups. Bake 22 minutes or until a toothpick comes out clean.
  6. 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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Comments

  1. Carly says

    oh my goodness! These loom amazing! I love pumpkin as well and would love to bake these! I have a feeling these would not last long at my house!

    Reply

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