They’re easy to whip up, moist in texture and easily modifiable for a gluten free diet. And the frosting? Good God.
What’s in these Pumpkin Cupcakes
The actual cupcakes are naturally dairy free. That’s until you slather them with frosting. Here’s what you will need:
- all purpose or gluten free flour
- pumpkin puree
- brown sugar
- canola oil
- baking powder
- baking soda
- the fall trio of spices: cinnamon, nutmeg and cloves
You will literally need one bowl to make the cupcake batter. Easiest recipe ever! And they’ll be ready in 30 minutes. Just be sure to let them cool completely before frosting them.
How to make the Maple Cream Cheese Frosting
I know that using maple extract instead of maple syrup might raise some eyebrows, so if you want to use real maple syrup, you may have to add a bit more confectioner’s sugar to keep the consistency.
It’s okay to make a judgment call on these things. Feel free to add more confectioner’s sugar or even a couple more ounces of cream cheese so you get the consistency you want.
Do you need to refrigerate cream cheese frosting?
Cream cheese frosting should be stored in the refrigerator if you don’t plan on serving it right away. But it’s totally safe to keep these frosted cupcakes out at room temperature for up to 8 hours.
Your best bet is to frost the cupcakes just before you’re ready to serve them. I’ll usually bake the cupcakes and make the frosting the day before, so all I have to do on the day I want to serve them is add the frosting.
For more holiday desserts, try these:
For more pumpkin recipes, try these:
- Pumpkin Spice Butter Board
- Pumpkin Cream Cheese Bread
- Pumpkin Mac and Cheese with Cheddar & Lager Beer
Pumpkin Cupcakes with Maple Cream Cheese Frosting
- 2 cups flour
- 1 1/2 cups brown sugar
- 1 15 oz. can pumpkin puree
- 4 large eggs
- 1 cup canola oil
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 8- oz. cream cheese room temperature
- 1/2 stick unsalted butter room temperature
- 1 tsp. vanilla extract
- 2 tsp. maple extract
- 3 cups confectioner's sugar
- Preheat oven to 350 degrees. In a large bowl, whisk together the pumpkin puree and eggs. Add brown sugar, oil, baking powder, cinnamon, baking soda, clove and nutmeg. Mix together. Add the flour and mix until well-combined.
- Lightly grease a muffin pan or line with baking cups. Pour batter 2/3 of the way to the top of each cup. Bake 28-30 minutes. Allow to cool completely before frosting.
- In a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat the cream cheese, butter, maple extract and vanilla extract on medium-high speed for 1-2 minutes. Turn speed down to low and add the confectioner's sugar. Turn speed back up to medium-high and beat for another 1-2 minutes.