Pleasing Pumpkin Cupcakes

Pumpkin Cupcakes with Maple Cream Cheese Frosting

** These cupcakes taste excellent without the frosting also, so you can leave some without the frosting! **


Serving Size:  12 Cupcakes


For the Cupcakes:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon pumpkin pie spice

2 large eggs

1 cup canned pumpkin purée

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

For the Icing:

254 g (1 block) cream cheese, at room temperature

½ lb unsalted butter, at room temperature

3 tablespoons maple syrup

1/8 teaspoon pumpkin pie spice, plus more for topping if desired

1 lb powdered sugar

Pumpkin Candies or Candy Corn for Topping


  1. Preheat the oven to 350 degrees then line the muffin tin with paper liners
  2. In a medium size bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, pumpkin pie spice and set aside
  3. In another large bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil.  Once finished, add the flour mixture in 1 cup increments and stir until well combined
  4. Divide the batter among the muffin tin and bake for about 18-20 minutes, until a toothpick inserted in the center comes out clean
  5. Set cupcakes aside to cool completely
  6. While the cupcakes cool, make the frosting by creaming the cream cheese, butter, maple syrup, and pumpkin pie spice in the bowl of an electric mixer fitted with the paddle attachment, or with a bowl and a hand mixer
  7. Slowly add the powdered sugar in 1 cup increments and until creamy and smooth.  I used all 3 cups
  8. Once your cupcakes are cool, ice them with a knife or large piping bag (I used a piping bag with a large open tip), and top with candies!



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