Disclosure: This post may contain affiliate links which means that if you choose to make a purchase, I may earn a small commission at no extra cost to you. I greatly appreciate your support!
These pumpkin pie cupcakes are the perfect Fall dessert treat. They bake up easily and taste just like pumpkin pie! Your family and friends will be begging for more!
Are you ready for Fall? Thanksgiving is just around the corner and it’s my favorite time of year because I LOVE cooking with the Fall spices! Gotta love it when the aromas of nutmeg and cinnamon fill the house! Pumpkin pie is an all-time favorite Fall treat and these yummy pumpkin pie cupcakes were inspired by the spices and flavors infused in pumpkin pie!
These pumpkin pie cupcakes taste just like pumpkin pie, and they bake up to a golden brown. The delightful smells of pumpkin, ginger and cinnamon fill your house as they cook. This is a very simple and straightforward recipe. They are great for family breakfasts or as a treat to hand out at work.
The pumpkin pie flavors combined with the cream cheese frosting on top make these a Fall favorite!
Here’s the recipe:
PUMPKIN PIE CUPCAKES WITH CREAM CHEESE FROSTING RECIPE
INGREDIENTS
1 1/3 cup + 1 Tbsp All Purpose Flour, Sifted
3/4 cup + 2 Tbsp Sugar
1 1/4 tsp Baking Powder
2 Eggs
3/4 cup Butter (we use Kerrygold Salted, but you can also use unsalted)
4 Tbsp fresh or canned Pumpkin Puree
2 tsp Ground Cinnamon
1/2 tsp Ground Ginger
DIRECTIONS
Heat oven to 350 degrees F. Place muffin liners in a cupcake pan and spray with non-stick spray. In a mixing bowl, beat the butter and sugar until creamed. Add the eggs and mix until just combined. Fold in the flour, baking powder, pumpkin puree, cinnamon and ginger until combined. Use a spoon or ice cream scoop to scoop the batter into the muffin liners. Bake at 350 for 15 to 20 minutes until knife or toothpick comes out clean.
Makes 12-15 cupcakes
RECIPE DIRECTIONS FOR CREAM CHEESE FROSTING
INGREDIENTS
8 ounces of Cream Cheese Softened
1/2 cup Butter (We use Kerrygold salted butter, but you can use unsalted)
3-4 cups Confectioner’s Sugar
1 Tbsp Vanilla
DIRECTIONS
With a mixer, blend the butter and cream cheese until creamy and combined. Add a cup of confectioner’s sugar at a time (start with 3 cups and add more to achieve desired consistency and flavor). Add the Tbsp of Vanilla. You can add a Tbsp of water or milk if you need to reduce consistency. Load the frosting in a ziplock bag with a corner cut off or use a decorator bag with a large tip to frost the cupcakes once they are cooled.
Baker’s tip: if you don’t have cream cheese, you can make buttercream frosting by using 1 cup of butter with the confectioner’s sugar and vanilla!
Enjoy!