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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Indulgent Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Deliciously moist pumpkin cupcakes topped with creamy cinnamon frosting, perfect for autumn gatherings.
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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: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 ½ cups all-purpose flour or gluten-free flour
  • 1 cup granulated sugar or brown sugar
  • 1 teaspoon baking powder use fresh
  • 2 teaspoon pumpkin pie spice or mix of cinnamon, nutmeg, and ginger
  • 1 teaspoon ground cinnamon adjust to taste
  • 1 teaspoon baking soda
  • ½ teaspoon ground cloves optional
  • ½ teaspoon salt
  • 1 cup pumpkin puree homemade or canned
  • 2 large eggs or flax eggs
  • ½ cup cinnamon applesauce or regular applesauce
  • ½ cup canola oil or coconut oil
  • 1 teaspoon vanilla extract preferably pure
For the Frosting
  • 8 oz cream cheese softened
  • 3 cups powdered sugar adjust for sweetness
  • 1 teaspoon cinnamon for flavor
  • 1 teaspoon vanilla extract preferably pure

Equipment

  • Mixing bowl
  • whisk
  • muffin pan
  • spatula
  • ladle
  • ice cream scoop
  • Wire Rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Gather all your ingredients and equipment.
  2. Sift together the all-purpose flour, sugars, baking powder, baking soda, pumpkin pie spice, ground cinnamon, ground cloves, and salt in a large bowl.
  3. In a separate 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 ingredients until just combined.
  5. Line the muffin pan with cupcake liners and fill each liner about two-thirds full with the batter.
  6. Bake for 20-22 minutes or until tops are golden brown and a toothpick comes out clean.
  7. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting Instructions
  1. In a mixing bowl, beat together softened cream cheese and powdered sugar until smooth.
  2. Add cinnamon and vanilla extract, mixing until combined and creamy.
  3. Once cupcakes are completely cool, frost them generously with the cinnamon cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 450IUCalcium: 30mgIron: 1mg

Notes

Store cupcakes in an airtight container for up to 3 days at room temperature. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

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