Pumpkin Pie Cupcakes Recipe

Pumpkin Pie Cupcakes
Pumpkin Pie Cupcakes
Pumpkin pie cupcakes are a lovely sweet treat to warm the cooler seasons.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 1 c all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 2 large eggs
  • 1 c canned pumpkin puree
  • ½ c sugar
  • ½ c brown sugar
  • ½ c vegetable oil

Frosting ingredients

  • 1 ½ sticks unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 to 3 c powdered sugar
  • 1 tbs maple syrup
  • ½ tsp vanilla extract
  • ½ tsp ground cinnamon


  1. Preheat oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger in a mixing bowl and set aside.
  3. In a large bowl, cream together the eggs, pumpkin puree, two sugars and vegetable oil.
  4. Add the flour mixture and mix until well combined.
  5. Pour the mixture evenly among the prepared tins.
  6. Bake for 18 to 22 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  7. To make the frosting, cream the butter and cream cheese together for about 2 to 3 minutes until smooth and creamy.
  8. While beating on a low speed, add the powdered sugar, maple syrup, vanilla extract and cinnamon until you reach the desired texture and taste.
  9. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.