This is the time of year I start getting out my pumpkin recipes, like so many of you. But one thing I hadn’t tried making yet was pumpkin cupcakes. Since I’m a big cupcake fan, I thought it was about time to try this out! So I did some experimenting and was very happy with the results! The cupcakes puff up nicely with a rounded top and taste great with Cinnamon Cream Cheese Frosting.
If you love pumpkin-flavored goodies, you’ll want to make these! This recipe gives you 22 yummy cupcakes. And you’ll have plenty of frosting if you like frosting your cupcakes generously like I do. If you just want to frost them lightly, you can halve the frosting recipe.
PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING by Nancy Creative
Makes 22 cupcakes
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup canola oil
- 1 cup granulated sugar
- 1/3 cup brown sugar, loosely packed
- 2 eggs
- 3/4 cup milk
- 1 (15-oz.) can pure pumpkin puree (not canned pumpkin pie filling)
- Cinnamon Cream Cheese Frosting (see recipe below)
Preheat oven to 350 degrees. Line 2 muffin pans (22 cups–you’ll have 2 less in one pan) with paper liners; set aside.
In medium bowl, blend the flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt; set aside.
In large bowl, blend canola oil, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, blending well after each addition. Stir in the milk and pumpkin puree and blend well. Add the flour mixture into this pumpkin mixture and stir until blended. Pour batter into muffin cups, filling each cup about 2/3 full.
Bake at 350 degrees for 20 minutes, or until toothpick inserted in center comes out clean. Cool cupcakes in pans for about 5 minutes, then remove to completely cool on a wire rack.
You can make the frosting while cupcakes are cooling…
CINNAMON CREAM CHEESE FROSTING
Makes enough to generously frost all your cupcakes! Halve the recipe if you want to frost your cupcakes more lightly.
- 2 (8-ounce) packages cream cheese (regular or light), softened
- 1/2 cup (1 stick) butter, softened
- 7 1/2 to 8 cups confectioner’s sugar
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon
Blend softened cream cheese and butter together until smooth. Add in vanilla and cinnamon, blending everything well. Gradually add confectioner’s sugar a cup at a time, blending mixture after each addition. Frost cupcakes when they have completely cooled. If you’re not serving these soon after frosting them, refrigerate until ready to serve (because of the cream cheese in the frosting).
Have you made any pumpkin recipes yet? What’s your favorite pumpkin treat?
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