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Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

These small batch pumpkin spice cupcakes, are a simple one bowl recipe, topped with tangy cream cheese frosting flavored with cinnamon for all the best fall flavors wrapped into a cupcake!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


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


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)
  • 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 (optional)