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Pumpkin Cupcakes

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 12 cupcakes
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Ingredients

Pumpkin Cupcakes: 

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Kosher salt

1 stick butter, softened

1/2 cup sugar

1/2 cup canned pure pumpkin puree

1 1/2 teaspoons pure vanilla extract

2 large eggs

Maple Cream Cheese Frosting:

One 8-ounce block cream cheese

2 tablespoons butter, at room temperature

2 tablespoons pure maple syrup

2 cups powdered sugar

Chopped toasted pecans, for topping

Directions

  1. For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners. 
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside. 
  3. In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined. 
  4. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting. 
  5. For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined. 
  6. Top the cupcakes with the frosting and chopped pecans.