Pumpkin Spice Cupcakes

It’s officially fall! It’s the time for leaves, apple picking, cinnamon in everything, fall-scented candles, pumpkin spice lattes, and perfectly crisp morning runs. Even if it means winter is coming, at least we get a bit of this absolutely perfect time of year before it hits us.

photo 1

Pumpkin spice cupcakes!! Coupled with fall themed cupcake liners and tiny little pumpkins on top. These were frosted with a cinnamon cream cheese frosting making for a batch of gleefully gorgeous cupcakes.

photo 3As with most pumpkin recipes, the cupcakes are incredibly moist. They’re not too sweet at all which made for a nice balance with the sweeter cream cheese frosting.

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I found the sugar pumpkins at the nearby craft store. They’re mostly for decoration but they’re super cute! Bring on the fall recipes!

Pumpkin Spice Cupcakes 

Makes 24 cupcakes

Adapted from tasteofhome

For the cupcakes

3/4 cup butter, softened
2 1/2 cups sugar
3 eggs
1 can pumpkin puree (15 oz)
2 1/3 cups all-purpose flour
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk (I used 2%)

Preheat your oven to 350 degrees.

In a large bowl, cream together the butter and sugar until pale yellow, light, and fluffy. Add in your eggs one at a time, beating in-between. Finally, beat in your pumpkin.

In a separate bowl, combine all of your dry ingredients (flour, spices, baking powder and soda). Alternating with the milk, add the flour mixture to your pumpkin mixture, beating well after each addition until well incorporated. Use a spatula to scrape down the sides of your bowl to ensure an even batter.

Line your muffin tins with cupcakes liners of your choice (fall theme advised) and bake for 20-25 minutes until the top springs back at you or a toothpick comes out clean. Allow for your cupcakes to cool completely while you make your frosting.

For the cinnamon cream cheese frosting

8 oz cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Beat together your cream cheese and butter until well incorporated. Add in your remaining ingredients until it all comes together into a beautiful ball of cinnamon speckled cream cheese frosting! Add in your confectioners’ sugar one cup at a time so you don’t end up covered in powdered sugar, although worse things have happened!

Spread all over your cupcakes or transfer into your favorite piping bag and piping tip and go to town. If you come across some fall themed edible decorations and you feel like slapping them on top of your cupcakes….well, I won’t stop you.

Enjoy and happy fall!





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