These irresistible pumpkin cupcakes offer a harmonious blend of spices enveloped in a moist, tender crumb. Infused with rich pumpkin puree and aromatic cinnamon, they satisfy your fall cravings. Topped with a silky, tangy cream cheese frosting subtly enhanced with cinnamon, every bite radiates warmth and seasonal pure delight indeed.

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I love making these Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting because they bring the taste of fall right into your kitchen every time you bake them. I use ingredients like 1 3/4 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup packed brown sugar, and a cup of pumpkin puree to create a perfectly moist cake.

The secret is in the balance of spices like 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves which really makes these cupcakes stand out. I mix in vegetable oil, two large eggs, and baking ingredients like 1 1/2 tsp baking powder and 1/2 tsp baking soda to make sure they are extra soft.

The frosting is made with cream cheese, unsalted butter, powdered sugar, and extra vanilla extract and cinnamon for a simple yet flavorful finish. These cupcakes are ideal for your easy Thanksgiving dessert or any fall baking day.

Why I Like this Recipe

I really love this recipe and here’s why:

1. I love the way the pumpkin spice and natural sweetness mix together. It always makes me think of fall and cozy evenings, and sometimes i even feel a bit nostalgic when i’m eating them.
2. The cupcakes come out so moist and soft every time i make them. Even though they are little treats, every bite is super satisfying and reminds me how simple ingredients can create something awesome.
3. The cinnamon cream cheese frosting is so creamy and rich. I know it might sound over the top but that combo of smooth frosting with the warm spices is just perfect in my opinion.
4. I appreciate how easy the recipe is to follow. Sometimes recipes can be way too complicated but this one is straight-forward, so i can just enjoy baking without stressing about every tiny detail.

Ingredients

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Pumpkin puree adds moisture, natural sweetness, fiber, plus essential vitamins.
Cream cheese delivers a tangy, creamy taste with smooth, luscious texture in frosting.
Vegetable oil provides fat, keeps cupcakes tender, moist, and richly satisfying.
Granulated sugar sweetens the batter, aiding in crumbly yet balanced cupcake texture.
Brown sugar adds rich flavor, moisture and a hint of caramel to your cupcakes.
All-purpose flour provides structure and carbohydrates, forming the cupcake’s body.
Spices like cinnamon, ginger, nutmeg and cloves deliver warm aroma and cake comfort.
Eggs help bind ingredients, contributing protein and added structure for a balanced mix.

Ingredient Quantities

1 3/4 cups all-purpose flour

1 cup granulated sugar

1/2 cup packed brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 cup vegetable oil

2 large eggs

1 cup pumpkin puree

1 tsp vanilla extract

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract (for the frosting)

1/2 tsp ground cinnamon (for the frosting)

How to Make this

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1. Preheat your oven to 350°F and line your cupcake pan with paper liners.

2. In a big bowl, whisk together 1 3/4 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup packed brown sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves.

3. In another bowl, mix up 1/2 cup vegetable oil, 2 large eggs, 1 cup pumpkin puree, and 1 tsp vanilla extract until smooth.

4. Slowly stir the wet ingredients into the dry, mixing just until combined. dont overmix or the cupcakes might be tough.

5. Scoop the batter into the liners until about 2/3 full. This helps the cupcakes rise nicely.

6. Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely on a rack.

7. For the frosting, beat together 8 oz softened cream cheese and 1/2 cup unsalted butter until smooth.

8. Gradually add 2 cups powdered sugar and continue beating until the mixture gets light and creamy.

9. Stir in 1 tsp vanilla extract and 1/2 tsp ground cinnamon. Beat again until everything is well mixed.

10. Once the cupcakes are cool, generously frost them with the cinnamon cream cheese frosting and enjoy!

Equipment Needed

1. Oven – set to 350°F
2. Cupcake pan with paper cupcake liners
3. Two mixing bowls – one for dry ingredients and one for wet ingredients
4. Whisk – for mixing the dry ingredients
5. Measuring cups and spoons – to measure flour, sugars, spices, and liquids
6. Spatula or spoon – to gently combine the wet and dry mixtures
7. Cupcake scoop or spoon – to fill the liners evenly
8. Toothpick – to check if the cupcakes are done
9. Cooling rack – to let the cupcakes cool before frosting
10. Electric mixer or hand whisk – for whipping the cream cheese frosting

FAQ

Can i store these cupcakes after baking? Yes, you can store them in an airtight container in the fridge for up to 3 days. Just let them come to room temperature before serving.

Can these cupcakes be frozen? Yup, frozen unfrosted cupcakes last for up to one month. When you wanna enjoy them, just thaw at room temperature and frost as needed.

Do i need to line the muffin tin? Its best to line the muffin tin with paper liners so that the cupcakes don’t stick and cleanup is a breeze.

What if i dont have all the spices? You can substitute with a good quality pumpkin pie spice mix and still get a tasty result.

Can i adjust the frosting sweetness? Sure, if you prefer a less sweet frosting, you can reduce the powdered sugar a bit. Tweak it till it suits your taste.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe Substitutions and Variations

All-Purpose Flour – try using cake flour instead for a lighter texture, or mix half whole wheat flour in for a nuttier twist
Pumpkin Puree – if you can’t find pumpkin puree you could use sweet potato puree or butternut squash puree which work pretty similar
Cream Cheese – if you dont have cream cheese on hand, mascarpone or Neufchatel cheese can be a good alternative
Unsalted Butter – you can use salted butter instead; just remember to cut down on the added salt in the recipe
Granulated Sugar – you could substitute with coconut sugar for a slightly different flavor, though it might change the texture just a bit

Pro Tips

1. Make sure all your wet ingredients like eggs, pumpkin puree, cream cheese and butter are at room temperature. It makes for a smoother mix and helps the cupcakes come out really light and fluffy.

2. Don’t overmix the batter at all! Once you combine the wet and dry stuff just mix until you see no dry flour remaining. Overdoing it can make your cupcakes tough and dry.

3. Let your cupcakes cool completely before you frost them. It might be tempting to frost right away, but if they’re even a little warm the cream cheese frosting can melt and get all messy.

4. For an extra kick, try adding a light dusting of cinnamon on top of the frosting after you finish. It gives a pop of extra flavor and looks really pretty too.