Name: Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 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; 1/2 tsp cinnamon; 1/2 tsp ginger; 1/2 tsp nutmeg; 1/4 tsp all spice; 1/2 cup butter (113 g); 1/2 cup package cream cheese (67 g); 1 cup icing sugar (60 grams); 1/2 tsp cinnamon

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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!

Fall also has the best desserts! It’s that time of year, where I can top every dessert and brunch with apples, pumpkins, caramel and all the warm spices!

So of course, I had to pull out all the stops and start October with some pumpkin spice cupcakes topped with tangy cinnamon cream cheese frosting!

The best small-batch pumpkin spice cupcakes

Moist-tender crumb – the pumpkin puree makes for a very moist cupcake
Small batch recipe – only makes 6-8 cupcakes, but you can double or triple it if you need
One-bowl cupcake recipe – if you like me, hate doing the dishes
Easy four-ingredient frosting – cinnamon cream cheese frosting for the perfect topping for these cupcakes

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If you’re looking for more pumpkin and fall recipes, here some you will love:

Ingredients & Notes

Pumpkin Puree – make sure to use pumpkin puree, not pumpkin pie filling for this recipe.
Sugar – this recipe uses white and brown sugar to make moist cupcakes
Pumpkin Spice – you can make your own pumpkin pie spice blend or your favorite store-bought blend for this recipe.
Cream Cheese – The frosting is made with cream cheese. Full-fat cream cheese is best for this recipe.
Vanilla & Cinnamon – these flavors complement the warm, and spiced pumpkin cupcakes. Using good quality cinnamon and vanilla will make all the difference!
Cupcake Tins and Liners – You can use a standard muffin tin, or cupcake tin for this recipe. I love using colorful cupcake liners to dress up my cupcakes.
Hand Mixer – The cupcakes can be made with just a whisk. But for the frosting I highly recommend a hand mixer or a stand mixer to really get a fluffy texture for your cream cheese frosting.

How to make Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting?

If you prefer to see the recipe, here’s the link! Don’t forget to subscribe to my YouTube channel.

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. You can use a homemade recipe, or your favorite store-bought pumpkin spice mix blend.

Line cupcake tin with cupcake liners (about 6-8). Add in the pumpkin spice cupcake batter, filling about 3/4 of the way to the top.

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 if you like!

Tips and Serving Suggestions

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.

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