Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Icing

I’ll admit it, I’m pretty basic. I love everything pumpkin spice and I’m not afraid to say so. Weekends in October pretty much require that you consume as much of the stuff as possible.

In that spirit, I give you this recipe for Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Icing. Take them to a potluck (or save them all for yourself). Either way, I promise they’ll go fast.

The recipe itself is pretty simple. The only “complicated” part is mixing the eggs, pumpkin, and sugar before you add the dry ingredients. Don’t skip this step though, as it ensures a better-textured cupcake.

To decorate your cupcakes like I did, use a large-sized round icing tip and pipe it in a circular motion, starting from the outside in. You can always add sprinkles or fall-themed candy on top for some extra fun. I’ve used some gummy pumpkins in the past and all the kids stole them from the cupcakes.  

P.S. If you’re making these for primarily children, you might want to substitute the cream cheese icing for buttercream.

I also probably wouldn’t put this much icing (or cinnamon) on the cupcake in real life. I made this batch specifically to be photographed. However, they were devoured in minutes at the potluck I took them to, and no one complained about the extra cinnamon or icing.

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Pumpkin Spice Cupcakes with Cream Cheese Icing

Yield: 24 cupcakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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Ingredients

• Cupcake
• 4 eggs
• 3/4 cup brown sugar
• 1 cup canola oil
• 2 cups pureed pumpkin
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon allspice
• 1/2 teaspoon ginger
• 1 teaspoon vanilla
• Icing
• 1 8 ounce package cream cheese, softened
• 4 cups icing sugar
• 1/4 cup salted butter, softened
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Instructions

1. Beat eggs and add sugar, oil, vanilla and pumpkin slowly, beating well.

2. Add dry ingredients and stir until moistened.

3. Line two muffin tins and spoon in the batter.

4. Bake at 350 degrees F for 25 minutes, or until an inserted toothpick comes clean. Remove from muffin tin and cool.

5. To make the icing, put cream cheese, icing sugar, butter, vanilla and cinnamon in a mixing bowl. Beat slowly at first, working your way to medium speed. Add more or less icing sugar to suite your tastes.

6. Pipe icing on cooled cupcakes and serve.

Can’t get enough pumpkins?

Check out these posts:

• THE BEST PUMPKIN VARIETIES (FOR ANY OCCASION)
• HOW TO HARVEST & PROCESS FRESH PUMPKIN
• Do This For the Longest Lasting Pumpkin and Flower Centrepiece

And try these other delicious recipes:

• chocolate chip pumpkin muffins
• pumpkin bread
• pumpkin seed brittle
• pumpkin cinnamon buns
• Easy & Delicious Pumpkin Seeds
• Pumpkin Yeast Doughnuts with Chai Glaze

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WANT SOME SIMPLE HARDY FRUIT RECIPES?

If you’re looking to make delicious recipes with your homegrown hardy fruits, look no further. Check out my e-book Prairie Fruits Cookbook for over 25 mouth-watering dishes!

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