Pumpkin Cupcakes

Pumpkin season is here and what better way to celebrate than with some pumpkin spice flavored cupcakes? These moist, fluffy cupcakes are perfectly paired with cream cheese and cinnamon frosting.

Course Dessert

Cuisine American

Keyword pumpkin cream cheese cupcakes, pumpkin cupcakes, pumpkin cupcakes with cream cheese frosting, pumpkin cupcakes with cream cheese icing, pumpkin pie cupcakes, pumpkin pie spice cupcakes, pumpkin spice cupcakes

Prep Time 15

Cook Time 25

Total Time 40

Servings cupcakes

Calories 452kcal

Equipment

1 Cupcake pan
12 Cupcake liners
1 Mixer
2 Mixing bowl(s)
Cupcake scoop

Ingredients

Cupcakes

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup granulated sugar
2/3 cup light brown sugar firmly packed
1/2 cup canola oil
2 - 3 egg(s) large
1/2 cup pure pumpkin puree
1/2 teaspoon pure vanilla extract
1 1/2 tbsp real maple syrup
1/3 cup Greek yogurt

Cream Cheese Frosting

12 ounces cream cheese at room temperature
1 1/2 sticks unsalted butter at room temperature
1 1/2 teaspoon pure vanilla extract
3 cups powdered sugar
3/4 teaspoon ground cinnamon

Instructions

Cupcakes

Preheat the oven to 350 F. Line a cupcake pan with cupcake liners.
In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Continue by adding the sugar and mix until combined.
In another bowl, whisk the vanilla, pumpkin, oil, eggs, maple syrup, and yogurt.
Add the pumpkin mixture into the dry ingredients. Scrape down the sides as needed and mix until combined. Fill the paper liners three quarters full, using an ice cream scooper.
Bake for 20 - 25 minutes, or until a toothpick comes out clean. Once ready, remove them from the oven and let cool for 10 minutes before removing them from the pan.
Remove them and set them on a cooling rack for frosting.

Cream Cheese Frosting

In a medium bowl, using an electric mixer, mix the cream cheese with the butter until soft and smooth.
Beat in the vanilla and cinnamon. Mix until combined.
Add in the powdered sugar gradually, and manually mix until combined.
Place the frosting in a piping bag fitted with a large closed star tip.
Pipe over cooled cupcakes and sprinkle a bit more cinnamon on top if you like.

Nutrition