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Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

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These Pumpkin Cupcakes are a must-make this fall!  The cupcakes are moist and pumpkin-y and delicious and the frosting could be used so many different ways!  Try it on pumpkin cookies or on a bagel.  Serve your cupcakes with a cup of hot Apple Cider and you’ve got the perfect fall treat!

Yield: 23 -24

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

pumpkin cupcakes blog

One of my favorite cupcakes.

Cook Time 20 minutes
Total Time 20 minutes

Ingredients

  • Cupcake ingredients:
  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 Tablespoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup canola oil, or vegetable oil
  • 1 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 3/4 cup milk
  • 1 15-oz. can pure pumpkin puree (or fresh pureed pumpkin)
  • Frosting ingredients:
  • 1 8-ounce package cream cheese, softened
  • 1/4 cup 1/2 stick butter, softened
  • 4-5 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

Instructions

  1. For the cupcakes:
  2. Preheat oven to 350. Line 2 muffin pans with paper liners; set aside.
  3. In a medium bowl, blend the first 8 ingredients; set aside.
  4. In large bowl, blend oil and both sugars until light and fluffy. Add eggs one at a time, blending well after each addition. Stir in the milk and pumpkin puree and blend well. Add the flour mix into the pumpkin mix and stir until blended. Fill each muffin cup about 2/3 full.
  5. Bake at 350 for 20 minutes, or until toothpick inserted in the center comes out clean. Cool cupcakes in pans for about 5 minutes, then remove to completely cool on a wire rack.
  6. For the frosting:
  7. Blend softened cream cheese and butter together until smooth. Add in vanilla and cinnamon, blending well. Gradually add confectioner’s sugar a cup at a time, blending after each addition. Frost cupcakes once they are completely cool. Refrigerate until ready to serve.

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One Comment

  1. You know that once you eat the icing off of the cupcake, it becomes a muffin – and muffins are good for you!!

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