Nothing says fall like pumpkins. These Pumpkin Cupcakes with Cream Cheese Frosting are the perfect fall dessert that you will all love. Made using fresh pumpkin puree for an extra rich pumpkin flavour that’s just irresistible.
Hello beautiful fall! Who’s with me on this being the best of the four seasons? It seems that more people get excited for fallen leaves than beach towels and I’m with the majority. I always look forward to this time of year. For many reasons really, but also because I love to cook and bake. And for my money, this is the season to get in that kitchen.
And what better way to embrace the start of this beautiful season, than with these Pumpkin Cupcakes. Much like my Single Serve Pumpkin Pies, you really want to make these. The are so light and fluffy and perfectly spiced. Your perfect fall treat.
The Ingredients
What makes these cupcakes so great is all that fall flavour. Pumpkin, cinnamon and nutmeg. Not to mention, they are topped with the creamiest cream cheese frosting. Thankfully, everyone in my house loves these, so I didn’t eat a dozen.
I used my own Slow Cooker Pumpkin Puree to make these. But you can just buy canned pumpkin puree. We can’t buy it here in southern Spain, so I always have to make it. Don’t have a slow cooker? You can also find the Oven Roasted Method for Pumpkin Puree on the blog.
Let’s Start Baking
Now I hope you are all organized and have read the full recipe at the bottom. Right? I often talk about the importance of reading the recipe before you get started. Why? Because you never know what’s coming your way and with baking so have everything ready including reading the recipe…haha!
I usually sift together my dry ingredients first. In this case it’s the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a separate mixing bowl, combine the butter and sugar. Mix on high speed for about three minutes until light and fluffy.
Add the eggs, one at a time, into the butter mixture. We add eggs one at a time to ensue the fat is combined evenly into the batter. Then whisk the vanilla into the batter.
Now we have three things to work with, like shown below. The batter, the dry ingredients and the pumpkin.
We are going to add the flour in two additions and the pumpkin in one addition.
Add half of the flour and whisk in the batter until it’s just combined. Then add all the pumpkin and stir until combined and finish off by adding the remaining flour. Again, only stir until combined. You don’t want to stir too long.
Spoon Batter into Tins
I used a medium sized tin and paper liners. You can grease the tin if you like. Use a spoon to scoop the batter into the tins. Evenly fill all of them. Bake in a preheated 350 degree f/180 degree c oven for 15 – 18 minutes. Cupcakes will be done when touched and they spring back or a toothpick inserted into the center comes out clean.
Pumpkin Cupcakes Ready to Cool
Place them on a cooling rack in the tin for about 5 minutes. Then remove them from the baking tin and allow them to cool completely on the cooling rack.
Make The Frosting
Cream Cheese Frosting is so good. I’m sure you’ve probably had it a million times, right? It’s made by simply creaming cream cheese with a small amount of butter and vanilla. Then adding powdered sugar/icing sugar.
Important tip for making frosting. Always, sift the icing sugar. I know, it’s easy to think you can skip this step, you can’t. Why? Because there are fine lumps in the icing sugar that you won’t be able to get out when you whisk it into the cream cheese. So make sure to sift the icing sugar.
This icing is best refrigerated first and then used. Cream Cheese Frosting is quite soft and can be difficult to work with. If you refrigerate it for about an hour it will firm up and be much easier to spread or pipe onto your cupcakes.
Full measurements are found in the recipe card at the end of the post.
Frost the Cupcakes
Yes, my decorating skills are pretty non existent. But don’t let the basic appearance fool you into thinking they aren’t all that, they are….hahaha.
Truth be told, I was going to pipe the frosting for these, but couldn’t find all the nozzles that I have hidden in the kitchen. Next time.
I allowed the cupcakes to cool completely and put the frosting in the fridge to set for a while. Then I used a small spatula to spread over the frosting.
Optional Topping, Chopped Pecans
I thought a little but of salt and crunch on top was a great idea. I simply added a few chopped pecans and put them on top. Completely optional, but delicious!
And there you have it, Pumpkin Cupcakes with Cream Frosting. Perfect autumnal and perfectly delicious.
Here’s a Few Other Recipes You Might Like To Take A Look AT
- How To Make Pumpkin Puree in the Slow Cooker
- Pumpkin Scones
- Meringue Topped Pumpkin Cheesecake
- Pumpkin Spice Cake Squares
- Pumpkin Spice Cake
I made these cupcakes the first time about 10 years ago and have been enjoying them ever since. They are easy work if you are using canned pumpkin or already have made your Pumpkin Puree. They are light and spongy, not dense at all. The flavour from the pumpkin and spices has fall all wrapped up. So, if you’re looking for a make ahead dessert, make these cupcakes and you won’t be disappointed!
Happy baking friends and enjoy fall!
Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
For The Cupcakes:
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 cup butter room temperature
- 1 cup sugar
- 2 large eggs room temperature
- 1 tsp vanilla
- 3/4 cup pumpkin puree
For the Cream Cheese Frosting:
- 3/4 cup cream cheese room temperature
- 2 tbsp butter room temperature
- 1/2 tsp vanilla
- 1 1/4 cups icing sugar sifted
Instructions
For The Pumpkin Cupcakes:
- Preheat oven to 350 degrees f/180 degrees c. Grease or line 12 muffin tins and set aside.
- In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to combine and set aside.
- In a large mixing bowl, combine the butter and sugar. Mix on high speed for about three minutes or until light and fluffy. Add the eggs, one at at time, mixing well after each addition. Whisk in the vanilla.
- In three additions, add the flour and pumpkin puree. Start with half of the flour and stir in until combined. Add all the pumpkin and stir in until combined. End with the remaining flour and stir in until just combined.
- Evenly spoon into prepared tins. Bake for 15 – 18 minutes or when pressed they lightly spring back or a toothpick inserted into the center comes out clean.
- Remove from oven and place on a cooling rack for about five minutes. Remove cupcakes from the tins and place on the cooling rack to cool completely.
For The Cream Cheese Frosting:
- In a medium sized mixing bowl add the cream cheese and butter. Mix on high speed until combined and smooth. About 2 minutes. Mix in the vanilla extract.
- Sift in the icing sugar and mix on medium speed until smooth and fluffy, about 2 -3 minutes. Refrigerate the frosting before using.
- Use a small spatula or a piping bag to frost the cupcakes. Garnish with chopped pecans if desired.
- Will keep for about three days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
