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–+ servings

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Easy recipe for moist, warmly spiced cupcakes with a gluten free option
5 from 1 vote
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 18 standard sized cupcakes

Ingredients
  

The Cupcakes

  • 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

The Frosting

  • 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

Instructions
 

  • 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.
Keyword cake, dessert, holiday
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