If there is one thing I love about fall, it’s all things pumpkin. These Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Frosting certainly fit the bill.
This was a new pumpkin recipe to me — but it had me at pumpkin and cream cheese frosting. Mmmm. I love cupcakes too. Why? Well, they’re perfectly portioned pieces of cake. Hee-hee.
And two or three
slices cupcakes is normal, right? I may be exaggerating a bit there, or am I? HA! Nevertheless, these are delicious and make a great option for your fall entertainment. Enjoy!
Pumpkin Spice Cupcakes
- 3 ¼ cup all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 ½ tsp ground cloves
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- ½ tsp baking soda
- ½ tsp salt
- 2 ¾ cups granulated sugar
- 1 cup vegetable oil plus more as needed
- 4 large eggs
- 1 15 oz can pumpkin puree (not pie filling)
- 4 cups powdered sugar sifted
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 12 ounces cream cheese at room temperature
- 8 tablespoons unsalted butter 1 stick
- 1/3 cup pumpkin puree not pie filling
Heat oven to 350 degrees. Line muffin pans with liners.
Place flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda and salt in a large bowl and whisk to break up any lumps; set aside
Place the sugar and measured oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the sugar in incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl.
Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1 ½ minutes total mixing time. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides.
Turn the mixer to low speed, slowly add the flour mixture, and beat until almost completely incorporated, about 1 minute. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with a spatula.
Fill the muffin wells ¾ full. Bake for 20 minutes or until toothpick inserted into the center comes out clean.
Place the powdered sugar, cinnamon and nutmeg in a medium bowl and whisk to combine
Place the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fully combined and smooth, about 1 minute
Reduce speed to low, slowly add the powdered sugar mixture and beat until fully incorporated and smooth, about 3 minutes. Stop the mixer and scrape down the sides of the bowl
Turn the mixer to medium speed, add the pumpkin, and mix until fully incorporated and smooth, about 1 minute. Use immediately.
Optional: Sprinkle with Nutmeg.
For the frosting, the 4B tip by Wilton was used.