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For Cupcakes:
 2 cups Self-Rising Flour OR 2 Cups All-Purpose Flour + 2 tsp Baking Powder
 ½ tsp Salt
 2 tsp pumpkin pie spice
 1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)
 ½ cup milk
 1 tsp vanilla extract
 1 cup packed brown sugar
 1 cup granulated sugar
 ½ cup (1 stick) butter, room temperature
 3 large eggs, room temp, lightly beaten
For Cinnamon Cream Cheese Frosting:
 2 -8 oz packages of Cream Cheese, room temperature 
 1 cup (2 sticks) unsalted butter, room temperature
 2 lbs confectioner’s sugar (32 ounce bag)
 2 tsp pure vanilla extract
 2 tsp cinnamon plus extra for garnish
For Pumpkin Spice Cupcakes:
1

Preheat oven to 350°. Add cupcake liners to a 12-cupcake pan, or grease pan.

2

Mix flour (or flour & baking powder), salt, & pumpkin spice in med. bowl. Set aside.

3

Combine pumpkin puree, milk, and vanilla extract in a medium bowl. Set aside.

4

Cream brown sugar, sugar, and butter in the bowl of your stand mixer. Add eggs in thirds, mixing thoroughly between additions.

5

With your stand mixer on low, beat in flour mixture in thirds, alternating with half of the pumpkin puree, until all is combined.

6

Using an ice cream scoop, fill each section in the cupcake pan 3/4 full. Bake for 20-25 minutes, or until toothpick inserted comes out clean. Repeat for second dozen.

For Cinnamon Cream Cheese Frosting:
7

Cream together cream cheese and butter in stand mixer using paddle attachment.

8

Add half of the confectioner’s sugar, beat on low until combined. Add other half.

9

Once combined, add vanilla and cinnamon. Beat until combined.

10

Once cupcakes are cool, frost and add cinnamon for garnish.

Ingredients

For Cupcakes:
 2 cups Self-Rising Flour OR 2 Cups All-Purpose Flour + 2 tsp Baking Powder
 ½ tsp Salt
 2 tsp pumpkin pie spice
 1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)
 ½ cup milk
 1 tsp vanilla extract
 1 cup packed brown sugar
 1 cup granulated sugar
 ½ cup (1 stick) butter, room temperature
 3 large eggs, room temp, lightly beaten
For Cinnamon Cream Cheese Frosting:
 2 -8 oz packages of Cream Cheese, room temperature 
 1 cup (2 sticks) unsalted butter, room temperature
 2 lbs confectioner’s sugar (32 ounce bag)
 2 tsp pure vanilla extract
 2 tsp cinnamon plus extra for garnish

Directions

For Pumpkin Spice Cupcakes:
1

Preheat oven to 350°. Add cupcake liners to a 12-cupcake pan, or grease pan.

2

Mix flour (or flour & baking powder), salt, & pumpkin spice in med. bowl. Set aside.

3

Combine pumpkin puree, milk, and vanilla extract in a medium bowl. Set aside.

4

Cream brown sugar, sugar, and butter in the bowl of your stand mixer. Add eggs in thirds, mixing thoroughly between additions.

5

With your stand mixer on low, beat in flour mixture in thirds, alternating with half of the pumpkin puree, until all is combined.

6

Using an ice cream scoop, fill each section in the cupcake pan 3/4 full. Bake for 20-25 minutes, or until toothpick inserted comes out clean. Repeat for second dozen.

For Cinnamon Cream Cheese Frosting:
7

Cream together cream cheese and butter in stand mixer using paddle attachment.

8

Add half of the confectioner’s sugar, beat on low until combined. Add other half.

9

Once combined, add vanilla and cinnamon. Beat until combined.

10

Once cupcakes are cool, frost and add cinnamon for garnish.

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting