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–+ servings
5 from 2 ratings

Pumpkin Spice Cupcakes

Prep Time 30 minutes
Cook Time 25 minutes
Servings 18 cupcakes
Author Crissy Page

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup unsalted butter 2 sticks
  • 4 large eggs lightly beaten
  • 1 15 oz. can pumpkin not pumpkin pie filling

Cream cheese frosting

  • 8 oz. package cream cheese softened
  • 1 stick of butter 1/2 cup, softened
  • 1 teaspoon vanilla
  • 2-3 cups powdered sugar
  • Chopped walnuts for garnish optional

Instructions

  • 1. Preheat oven to 350 degrees. Line cupcake pans with liners: set aside. In a medium bowl, mix together flour, baking soda, baking powder, salt, cinnamon ginger, nutmeg, and pumpkin pie spice; set aside.
  • 2. In a large bowl using an electric mixer, mix brown sugar, granulated sugar, butter and eggs. Add dry ingredients and mix until batter is smooth, add pumpkin and mix.
  • 3. Divide batter evenly among cupcake liners, filling each about to about 2/3 full. These do not rise a LOT, so, err on the side of more full. Bake 20 to 25 minutes, or until tops spring back when touched. Transfer to wire rack cool completely before frosting.

Frosting

  • In a large bowl, beat the cream cheese, softened butter, vanilla. Add powdered sugar until your desired smooth and creamy consistency is reached. Add more powdered sugar if necessary.