Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Tastes Better From Scratch
Tastes Better From Scratch
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  • 1 tsp pumpkin pie spice 1 tsp baking powder 1/2 tsp cinnamon 1/2 tsp baking soda 1/2 tsp salt 1 cup pumpkin puree 1/2 cup sugar 1/2 cup brown sugar, packed 1/2 cup vegetable oil 2 large eggs For the frosting 1/4 cup unsalted butter, room temperature 1 (8oz) package cream cheese, room temperature 2-3 cups powdered sugar (depending on the frosting consistency you want) 1 tsp vanilla extract 1 1/2 tsp cinnamon 9 mellowcreme pumpkins candy, for garnish Instructions Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt. In a separate bowl combine pumpkin puree, sugars, vegetable oil and eggs. Pour mixture over dry ingredients and stir, just until moist. Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting. For the frosting Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Frost the cupcakes and garnish with pumpkin candy, if desired. By Lauren Allen



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