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.
Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Frosting
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
Ingredients
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)
Frosting
- 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
Instructions
Cupcakes
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Heat oven to 350 degrees. Line muffin pans with liners.
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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
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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.
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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.
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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.
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Fill the muffin wells ¾ full. Bake for 20 minutes or until toothpick inserted into the center comes out clean.
Frosting
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Place the powdered sugar, cinnamon and nutmeg in a medium bowl and whisk to combine
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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
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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
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Turn the mixer to medium speed, add the pumpkin, and mix until fully incorporated and smooth, about 1 minute. Use immediately.
Recipe Notes
Optional: Sprinkle with Nutmeg.
For the frosting, the 4B tip by Wilton was used.
Here’s to pumpkin spice and everything nice! And how about a few more pumpkin recipes?
Pumpkin Pull Apart Bread
Maple Glazed Pumpkin Bites
Pumpkin Oatmeal
Pumpkin Dump Cake
Easy Mini Pumpkin Pies
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