Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting – Full of pumpkin flavor and perfect for Fall baking!
Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting
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Are y’all ready for pumpkin explosion in bloggyland?! ? You know it’s coming, right?! I have to admit that I will have to do my part to infiltrate the internet with all things pumpkin … and these Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting are the perfect way to start the Fall baking season! They are full of pumpkin flavor … and oh, so good!!
I have to admit that I kinda look forward to the fall season when everything switches over to pumpkin, apple, and maple. And I know I’m not alone.
So … about these cupcakes – they are not overwhelming in flavor. I think they have just the right balance for a yummy and delicious fall treat!
Although these Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting don’t come from a boxed cake mix, let me assure you that they’re still super easy to make! I find it easiest to make these with a hand mixer, but you can use a stand mixer – or even mix them by hand!
Things You’ll Need:
Other Posts You May Enjoy:
- Soft Pumpkin Cookies with Pumpkin Browned Butter Frosting
- Pumpkin Oatmeal Chocolate Chip Cookies
- Pumpkin Pecan Bread
Don’t forget to pin it!
Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting
Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting - Full of pumpkin flavor and perfect for Fall baking!
Ingredients
For the Cupcakes
- 2-1/4 cups all purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 cup (1 stick) butter, softened
- 1-1/3 cup granulated sugar
- 2 eggs, slightly beaten
- 1 cup pumpkin (canned or cooked and mashed)
- 3/4 cup milk
For the frosting
- 1 pkg. (8 oz.) cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup pumpkin (canned or cooked and mashed)
- 4 cups of powdered sugar
- 1 tsp. vanilla extract
- 1-1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
Instructions
For the cupcakes
- Preheat oven to 375°F. Line a muffin tin with cupcake papers (24 cavities) and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a separate medium bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until thoroughly combined. Add the pumpkin and combine. Stir in the dry ingredients alternately with the milk, blending until the mixture is smooth after each addition.
- Divide the batter between the prepared muffin cups, filling about two-thirds full. Bake for 23-25 minutes or until a wooden toothpick inserted near the center of one of the cupcakes tests clean. Remove cupcakes to a wire rack to cool completely.
For the frosting
Beat the cream cheese, butter, and pumpkin in a large bowl until thoroughly combined and fluffy. Add the powdered sugar, vanilla, cinnamon, ginger, and nutmeg. Beat until smooth. Scrape down the sides of the bowl at least once to make sure all ingredients are incorporated. Frost cupcakes.
Refrigerate leftover cupcakes.
Nutrition Information:
Amount Per Serving: Calories: 260Total Fat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 165mgFiber: 1gSugar: 32gProtein: 3g
I must say I recently tried a pumpkin muffin recipe from another blog and it was so bad I had to toss them all before I could even salvage them with icing, so I am going to try your cupcakes next, I know they are going to be much better! thanks Jamie!
Jenna
Oh no! I hate when that happens! I hope you enjoy these, Jenna!
These look so delicious! I have not tried cupcakes with pumpkin before. With autumn approaching it might be a good time give your recipe a try.
Have a great weekend 🙂
Most definitely!
Gorgeous!!!
Thank you, Judith! 🙂
Well, Jamie,
those cupcakes look marvelous……….as does all the others recipes. Have to go back and read those recipes.
We actually had Gluten Free pumpkin pancakes this morning, cause I realized I was out of my Gluten Free waffles.
Have to say they were delicious. We do love pumpkin around here in the Fall, our fav, so we got a lil head start this
year. lol
Thanks for sharing these luscious looking recipes.
Blessings, Nellie
Thanks for stopping by, Nellie! I could eat pumpkin year round! Love it!
Yum! I love all things pumpkin and these are beautiful! My kids will love these, thanks for sharing!
When do you add the pumpkin to the frosting? These look amazing! I love all things pumpkin. And I've never seen pumpkin in the frosting too! Genius!!
I’m going to try them as we love pumpkin.
Just made these and they came out delicious! My oven runs a little hot so a I shortened the time but the bottoms still got a little crispy. I may try them at 350 next time. Thank you!
I just made your pumpkin cupcakes with pumpkin spice frosting. The cupcakes look delicious but the frosting came out runny. I followed the recipe to a tea. Not sure what happened. I had to add cornstarch and more powered sugar. Way to sweet and still not very stiff. more like a icing than a frosting.
I made these Sunday afternoon and they were a hit with everyone! I wish I could post a pic.
Hi Jamie!!
I absolutely LOVE this recipe! I have to ask though, what’s your trick to getting the icing so fluffy? I couldn’t seem to get the fluffy consistency, it was more runny. Still tastes delicious though thank you for sharing!
Do have instructions for making this into a cake ?
Prepare the batter as stated. Prepare your cake pan with cooking spray or grease/flour. Two 8x8x2 or 9x9x2-inch baking pans need about 25 to 35 minutes. A 9×13-inch pan needs about 30-25 minutes. Be sure to test the middle with a toothpick to make sure it’s done! Enjoy 😊
Excellent recipe! It made 24 cupcakes as noted and the frosting was more than enough when halved. I mixed in toffee bits for half of the batter to add crunch. With or without toffee bits, they were delish. Thank you for a great recipe!