Pumpkin Spice Cupcakes

HAPPY OCTOBER EVERYONE!! πŸ™‚ I am back to blogging for good this time – thank you so much for hanging in there with me while I took a little break to focus on the rest of my life! πŸ™‚

When I think October, I think of: falling leaves, hugs, hot chocolate, warmth, squash, soups, fire pits, halloween, my hubby’s birthday month (love you! :)), and most importantly for this blog, SPICES and PUMPKINS! I couldn’t think of a better way to welcome this month than with this recipe of mine that combines a beautiful blend of pumpkin, cinnamon, spices, and a delicious frosting to top it off. This would be a great recipe to take to a holiday party (or even a Halloween party – top it with candy corn or crumbled gingerbread cookies!). Feel free to be creative with this, and this is sure to be a winner with your family and friends.

Enjoy! πŸ™‚

Yields: 24 full-size cupcakes


2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup vegetable oil
1/4 cup butter, softened
1 cup white sugar
1/3 cup brown sugar (dark or light)
2 eggs, room temperature
3/4 cup buttermilk
1 15 ounce can of organic pumpkin puree (or about 1 1/4 cup)

Cinnamon Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners’ sugar (also known as ‘powdered sugar’)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon


Preheat an oven to 350 degrees F.

Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, cinnamon, ginger, allspice, salt, baking powder, and baking soda in a bowl. Set aside.

In an electric mixer, beat 1/2 cup of vegetable oil and 1/4 cup of room temperature butter, white sugar, and brown sugar in a large bowl until fluffy (approximately 1-2 minutes). Add the room-temperature eggs one at a time.

After both eggs are well-incorporated, add in the buttermilk and pumpkin puree. Add in the flour mixture, a little at a time, until just incorporated.

Using an ice-cream scoop, scoop batter into the prepared muffin cups.

Bake in the preheated oven until golden about 20-22 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

Easily done while the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 cup of butter with an electric mixer until smooth. Beat in the confectioners’ sugar a little at a time until well-incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon and beat until well-incorporated (this should only take 30 seconds-1 minute). Once the cupcakes are cool, frost with the cream cheese icing.

Note: If you want to get all fancy, feel free to use a piping bag, however my favorite way is to use an icing knife. Also, if you don’t have a piping bag handy, stuff a ziploc with your frosting, collect all of the icing in the corner of the bag that does not have the ‘zipper’ closing part, and snip a little hole off the corner using scissors! Once you’re done frosting, discard! πŸ™‚

Pairing: Follow this with a cup of milk or even my adult hot chocolate that has bailey’s, kahlua, and amaretto! It will be the perfect pairing πŸ˜‰

8 thoughts on “Pumpkin Spice Cupcakes

  1. Pingback: A decadent dessert for two (sans sugar, of course!) » KateWatson.net

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