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pumpkin spice cupcakes recipe

Pumpkin Spice Cupcakes

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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 1 hour 30 minutes
Servings: 12 Cupcakes
Course: Breakfast, Dessert, Snack
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups (190 g) all purpose flour
  • 1 1/2 teaspoons  baking powder
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon  ground cinnamon
  • 2 large  eggs
  • 3/4 cup (150 g) light brown sugar
  • 3/4 cup (180 g) pumpkin puree
  • 1/2 cup (120 ml) neutral oil
  • 1/4 cup (60 ml) milk
  • 1 teaspoon  vanilla extract
Cinnamon cream cheese frosting
  • 8 ounces (225 g) cream cheese softened
  • 1/2 cup (115 g) unsalted butter softened
  • 3 cups (360 g) powdered sugar
  • 1 teaspoon  ground cinnamon
  • 1 teaspoon  vanilla extract
  • Pinch of salt

Method
 

  1. Heat the oven to 350 F (175 C). Line a 12 cup muffin pan with paper liners.
  2. Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon in a medium bowl.
  3. In a large bowl, whisk the eggs and brown sugar. Add the pumpkin puree, oil, milk and vanilla and whisk until even.
  4. Fold the dry ingredients into the wet ingredients until just combined.
  5. Fill each liner 2/3 full. Bake for 20 to 22 minutes until a toothpick comes out clean.
  6. Cool in the pan for 5 minutes, then on a wire rack until completely cool.
  7. Beat the cream cheese and butter until smooth. Add the powdered sugar, cinnamon, vanilla and salt and beat until fluffy.
  8. Pipe or spread the frosting over the cooled cupcakes.

Notes

Vegetarian, contains dairy, eggs and gluten. Not vegan. Store frosted cupcakes in the fridge.