pumpkin cupcakes

Name: Pumpkin Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: ## PUMPKIN CUPCAKES; 1 cup(s) all purpose flour; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 2 teaspoon(s) cinnamon; 1 teaspoon(s) pumpkin pie spice; 1 cup(s) pumpkin pie spice; 1/2 cup(s) vegetable oil; 2 eggs; 2/3 cup(s) brown sugar; 1 teaspoon(s) vanilla extract; ## CREAM CHEESE FROSTING; 1/2 cup(s) butter softened; 8 ounce(s) cream cheese softened; 1 teaspoon(s) vanilla; 4 cup(s) powdered sugar; candy corn (optional)

29 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Aug 18, 2020

These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with an easy four ingredient cream cheese frosting. Fall never tasted so good. I love to bring these to potlucks, family reunions, and neighborhood socials. They are the perfect individually proportioned sweet treat.

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Easy to make moist cinnamon pumpkin cupcakes with a quick four ingredient smooth cream cheese frosting. Make a scrumptious batch for your family today.

prep time 20 Min

cook time 20 Min

method Bake

yield 12 serving(s)

Ingredients

PUMPKIN CUPCAKES
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 cup pumpkin pie spice
1/2 cup vegetable oil
2 eggs
2/3 cup brown sugar
1 teaspoon vanilla extract
CREAM CHEESE FROSTING
1/2 cup butter softened
8 ounces cream cheese softened
1 teaspoon vanilla
4 cups powdered sugar
candy corn (optional)

How To Make pumpkin cupcakes

Step 1

Preheat oven to 350 degrees. Line 12 count standard muffin (cupcake pan) with cupcake liners.

Step 2

In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. In separate medium bowl whisk together pumpkin puree, vegetable oil, eggs, brown sugar and vanilla.
Step 3

Add dry ingredients to wet ingredients in 3 intervals; stirring just until combined between each one. Divide batter evenly between the cupcake holes; filling about 2/3’s of the way up. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
Step 4

Using a stand mixer with the paddle attachment or hand mixer beat cream cheese and butter until smooth, creamy and lump free. Mix in vanilla and 1 cup of powdered sugar at a time until fully incorporated. Pipe or frost fully cooled cupcakes. If desired top with candy corn.
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