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Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

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:

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


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


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


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


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


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:

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


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


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


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