Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting

This is another good recipe for you to try at home if you can’t wait for Fall season to start. These cupcakes are made with pumpkin puree, spices and oil which makes the mini cakes soft and moist.

My husband is not a pumpkin fan but he has started to enjoy all my pumpkin goodies because I think I have found out the right amount of pumpkin and spices. These cupcakes are a great example of this because they are not heavy and won’t leave you a strong taste in your mouth. If you don’t like pumpkin, give this recipe a chance, you’ll be surprised.

The frosting is a light and silky cinnamon cream cheese frosting that goes really well with a pumpkin cake.

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Let’s start baking!

Yield 12 regular size cupcakes. If you want a bigger batch, just double the ingredients.


For the pumpkin spice cupcakes

1 and 1/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3/4 teaspoon pumpkin pie spice

(If you don’t have pumpkin pie spice, make your own: 1 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg and a pinch of ground ginger, and just use 3/4 teaspoon of this mixture, you can save the rest)

7.5 oz. of pumpkin puree (NOT pumpkin pie filling). This would be the half of an 15 oz. can

1/2 cup white granulated sugar

1/2 cup light brown sugar

1/2 cup vegetable oil

2 large eggs at room temperature

For the cinnamon cream cheese frosting

6 tablespoons unsalted butter at room temperature

8 oz. cream cheese frosting

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1 and 1/4 cups powdered sugar, sifted


For the pumpkin spice cupcakes

1.- Preheat oven to 350F. Line your muffin pan with paper liners. Set aside.

2.- In a bowl mix flour, baking soda, baking powder, salt and pumpkin spice or individual spices. Mix with a fork and set aside.

3.- In another bowl and using an electric mixer, mix: pumpkin, granulated sugar, light brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixer in low speed, add the dry ingredients and beat until you don’t see any leftover flour. Do not overmix.

4.- Pour batter into each cupcake liner 3/4 full and bake for 20 minutes or until the edges of the cupcakes are a bit golden brown and a toothpick inserted in the center comes out clean or with a few dry crumbs.

5.- Transfer the pan to a wire rack and let it cool for 5 minutes. Then, transfer the warm cupcakes to a cooling rack and let them cool completely.


Remember that each oven works different, keep an eye on your cupcakes. After 16-18 minutes of being in the oven, check them out and decide if they need a couple more baking minutes.

For the cinnamon cream cheese frosting

1.- In a bowl and using an electric mixer and in medium high speed beat your butter for a minute. Then, add the cream cheese and beat both ingredients for about 3 minutes.

2.- Add vanilla, mix for a minute. Add in vanilla extract and mix for another minute.

3.- Add in sifted powdered sugar and finish beating until fluffy and well combined, this will take u about 3-4 minutes. Start in low speed and then go medium-high.

4.- Cover the bowl with plastic wrap and place it in the fridge for 30-45 minutes.

5.- When ready to frost, use a piping bag and a tip (I used Wilton 1 M) and frost your cupcakes.

6.- You can decorate with your cupcakes with sprinkles or pumpkin candies but do this step when ready to serve because sometimes the sprinkes or candies can “cry” and your frosting can absorb the color of your decorations.

7.- Keep your cupcakes in an airtight container and refrigerate them until ready to serve.

Enjoy! If you make these cupcakes, let me know.