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These small-batch pumpkin spice cupcakes are a simple one-bowl recipe, topped with tangy cinnamon cream cheese frosting for all the best fall flavors wrapped into a cupcake!
Happy October & happy pumpkin season!
There’s something magical about fall, the leaves changing colors, the crispness in the air.
Any excuse to break out my scarves and sweaters. More reasons to drink cozy up on the couch with a good cup of coffee, and your favorite books, or simple date nights at home!.
And of course fall has the best desserts! It’s that time of year, where I can top every dessert and brunch with apples, pumpkins, and caramel – like these apple pie pancakes, caramel pecan cheesecake brownies, or caramel walnut pancakes.
I actually never used to be a fan of the pumpkin spice latte. It felt like this sweet concoction of spices. But I gave it a try this year after years of thinking I disliked it. And actually enjoyed my first pumpkin spice latte of the season.
So of course, I had to incorporate some of that into one of my recipes, and start October with some pumpkin spice cupcakes!
So I present my spiced pumpkin cupcakes topped with the best cinnamon cream cheese frosting!
If you prefer to while I make the recipe, here’s the link! Don’t forget to subscribe to my YouTube channel.
How to make Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting?
There are two components to the recipe: the pumpkin spice cupcakes, and the cinnamon cream cheese frosting!
They’re both really easy to make, and I love that this is a great one-bowl cupcake recipe, without a ton of dishes!
Pumpkin Spice Cupcakes
The cupcakes are really simple to put together. They come together in one bowl and use mostly ingredients you probably already have (plus pumpkin puree).
Make sure to use pumpkin puree not pumpkin pie filling (as that has already been sweetened).
#1: First mix all the wet ingredients
Mix together the pumpkin puree, oil, white and brown sugar. Then add in the egg and beat it for a few minutes.
#2: Add in the dry ingredients
Sift in the flour, baking soda, baking powder and salt. And of course the pumpkin spice!
You can use your favorite pumpkin spice blend, or use my recipe which combines cinnamon, nutmeg, ginger, and allspice.
#3: Mix and Bake
Mix the batter together just until it’s incorporated, then bake at 350ºF for 18-20 minutes.
Cinnamon Cream Cheese Frosting
The frosting is really simple to make. And it is a the perfect pairing for this cupcake!
Make sure that the cream cheese and butter are at room temperature to get the best texture!
#1: Whip the cream cheese and butter
Whip the cream cheese and butter together until it is light and fluffy.
#2: add the powdered sugar, cinnamon and vanilla
Then add in powdered or icing sugar in 3 additions, mixing each one completely before moving on to the next!
Finally add in the cinnamon and vanilla, and your frosting is ready!
Tips for Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
- This recipe is a small-batch recipe for only 6-7 cupcakes. It can easily be doubled or tripled for more cupcakes!
- These cupcakes are really moist because of the brown sugar, oil, and pumpkin puree.
- Make sure to use pumpkin puree not pumpkin pie filling (as that has already been sweetened).
- To get a moist and fluffy cupcake (rather than a dense crumb), make sure to not overmix the batter. I typically mix dry and wet ingredients together by hand because it helps mix it just right.
- The frosting uses a combination of butter and cream cheese, to make a stable frosting that can be piped, but there’s enough cream cheese to get that tangy flavor as well.
- I used only vanilla and cinnamon to flavor the frosting. Make sure to use good quality cinnamon for the best flavor!
- Make sure the butter and cream cheese are at room temperature and whip them together until it is light and fluffy, before adding the powdered sugar.
- Add the powdered sugar in three additions, and mixing well between each addition for the best texture.
Let me know if you give it a try!
Tag me in your creations and follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Cheers,
Anum
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Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
Pumpkin Spice Cupcakes
- 1/2 cup AP flour 60 g
- 1/4 cup oil 60 mL
- 1/2 cup pumpkin puree 1/2 cup
- 1/4 cup granulated sugar 50 g
- 1/4 cup dark brown sugar 50 g
- 1 large egg
- 1/2 teaspoon baking powder 1/2 tsp
- 1/4 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
Pumpkin Spice Mix
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp all spice
Cinnamon Cream Cheese Frosting
- 1/2 cup butter 113 g
- 1/2 cup package cream cheese 67 g
- 1 cup icing sugar 60 grams
- 1/2 tsp cinnamon
Instructions
Pumpkin Spice Cupcakes
- Preheat oven to 350ºF.
- In a large bowl, mix together, the oil, pumpkin puree, white sugar and brown sugar. Add in the egg, and beat for a couple of minutes.
- Sift in the dry ingredients: flour, baking soda, baking powder, salt and 1 teaspoon pumpkin spice mix
- Line cupcake tin with cupcake liners (about 6-8)
- Bake at 350 ºF for 18-20 minutes.
- Cupcakes are done when toothpick inserted comes out clean.
- Cool in cupcake tin for about 10 minutes, then transfer to wire rack to cool completely.
Cinnamon Cream Cheese Frosting
- Beat together room temperature butter and cream cheese until fluffy.
- Add in icing sugar, about 1/3 cup at a time, mixing between each addition.
- Add in cinnamon and vanilla if using
- Beat until incorporated and frosting is light and fluffy.
Assemble the Cupcakes
- Transfer frosting to a piping bag, fitted with a Wilton 1M tip. Swirl icing onto cupcakes as desired.
- Top with some pecans and sprinkles (optional)
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