Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes recipe with pumpkin cinnamon cream cheese frosting. Super easy to make, this is a great fall dessert idea.

Where did the week go?

Hi hi! How was your week? Mine was so busy,  I was honestly shocked that it is Friday today. I could have sworn that the week just started. I guess that is better than having a week feel like it has been dragging on, but this also means that I forgot to share a lot of the recipes I have been working on this week.

Oops. They are coming, I promise.

Starting with these Pumpkin Spice Cupcakes!

I made these a looonng time ago. Like, before fall even started long time ago. But being in the first few years of my teaching career, it is difficult to find time to do anything other than plan what you need to do in the next week, mark tests and sleep.

And to be completely honest, the sleep is not really happening. My fitbit tells me I have been averaging around 5-6 hours of sleep a day for the past few months.

Some people call me a workoholic. I just like to think I like getting things done. And getting these muffins baked at the same time as I am marking tests is what I call winning.

I brought these Pumpkin Spice Cupcakes in to school for a couple of my students’ birthdays, and of course to share with the hard working staff at my school. TV portrayals of teachers do NOT do them justice. All of the teachers I know put in countless hours and are some of the hardest working people I know.

But I digress. What the point of that sentence wasn’t to tell you how great teachers are. (But seriously. Do something nice for a teacher this week because they truly are great ♥) My point was to tell you what the common reaction to these cupcakes.

The majority of the people who tried these cupcakes told me they tasted like our favourite fall drink: the pumpkin spiced latte. Some have also told me that it tastes like fall in a compact dessert form. Which, to me, sounds again like a pumpkin spiced latte. Or is that just me?

Even John, who usually hates all things pumpkin loved these Pumpkin Spice Cupcakes.

Before you comment on that last sentence, yes. I am marrying someone who doesn’t like pumpkin. On the plus side, this just means more pumpkin treats for me!

Except for these cupcakes. Because John finished these within the first few days of me making them. And this recipe makes 24 cupcakes. Impressive, or am I just setting my future husband up for diabetes in the future? Gotta start making some healthy desserts. Or bring all of them to school next time.

Want more pumpkin spice recipes?  Try my Pumpkin Spice Latte Oatmeal, or my Healthy Pumpkin Spice Latte. I know you will love them just as much as these cupcakes!

Pumpkin Spice Cupcakes Ingredients

You don’t need much to make these muffins. All you need is:

• flour
• baking powder
• baking soda
• ground cinnamon
• ground ginger
• ground nutmeg
• salted butter
• white sugar
• eggs
• pumpkin puree
• milk
• cream cheese
• powdered sugar
• vanilla extract

And hey! If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes recipe with pumpkin cinnamon cream cheese frosting. Super easy to make, this is a great fall dessert idea.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Ingredients

Cupcakes

• 2 1/4 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 cup salted butter, softened
• 1 1/3 cup granulated sugar
• 2 large eggs, lightly beaten
• 1 cup pumpkin puree
• 3/4 cup milk of choice

Frosting

• 8 oz cream cheese, softened
• 1/4 cup salted butter, softened
• 1/4 cup pumpkin puree
• 4-6 cups powdered sugar (add more or less to your desired consistency)
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg

Instructions

• Preheat the oven to 375°F. Line two muffin tins with paper liners and set aside.
• In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. 
• In a separate bowl, cream together the butter and granulated sugar until light and fluffy. Add in the pumpkin and milk, and mix until combined.
• Slowly add the dry ingredients to the wet ingredients, mixing until fully incorporated.
• Scoop the batter evenly into the prepared muffin pans, and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean. Allow to cool on wire racks.
• While the cupcakes are cooling, beat together the frosting ingredients until smooth. Pipe onto the cooled cupcakes.

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