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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Decadent Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are moist, flavorful, and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups All-Purpose Flour Can substitute with gluten-free blend.
  • 1 cup Granulated Sugar Consider using coconut sugar for a healthier option.
  • ½ cup Brown Sugar Dark brown sugar will give a richer taste.
  • 2 tsps Baking Powder Ensure it’s fresh for best results.
  • 2 tsps Pumpkin Pie Spice Use a mix of cinnamon, nutmeg, and ginger if unavailable.
  • 1 teaspoon Ground Cinnamon Adding more can bring extra warmth.
  • 1 teaspoon Baking Soda Check the expiration date for effectiveness.
  • ½ teaspoon Ground Cloves Omit if a milder taste is desired.
  • ½ teaspoon Salt Essential for overall taste.
  • 1 cup Pumpkin Puree Use canned or fresh puree (not pie filling).
  • 2 large Eggs Flax eggs can be used for a vegan version.
  • ½ cup Cinnamon Applesauce Can replace with plain applesauce or Greek yogurt.
  • ½ cup Canola Oil Substitute with vegetable oil or melted coconut oil if needed.
  • 1 teaspoon Vanilla Extract Using pure extract is best for taste.
For the Frosting
  • 8 oz Cream Cheese Lighter options like Greek yogurt can be used for a healthier frosting.
  • 2 cups Powdered Sugar Opt for sugar-free alternatives like erythritol for a low-calorie option.

Equipment

  • muffin pan
  • mixing bowls
  • spatula
  • whisk
  • Oven

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, brown sugar, baking powder, pumpkin pie spice, ground cinnamon, baking soda, ground cloves, and salt.
  3. In another bowl, whisk together the pumpkin puree, eggs, cinnamon applesauce, canola oil, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry mixture with a spatula until just combined.
  5. Spoon the batter into the lined muffin pan, filling each cup about two-thirds full.
  6. Bake for 20-22 minutes until a toothpick comes out clean.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. To make the frosting, beat the cream cheese with powdered sugar and any desired spices until silky.
  9. Once cooled, frost the cupcakes generously with the cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 14gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store frosted cupcakes in an airtight container at room temperature for up to three days. Unfrosted cupcakes can be frozen for up to three months.

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