Pumpkin Spice Cupcakes

Moist pumpkin spice cupcakes with a creamy maple cream cheese frosting are the perfect fall treat.

40 min Serves 12 Medium American

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These pumpkin spice cupcakes are easy to make and full of autumn flavor. The batter combines pumpkin puree with warm spices, and the frosting gets a unique twist from maple extract. Bake them for a cozy dessert that everyone will love.

Directions

Heat your oven to 350°F and line a 12-cup muffin tin with paper liners.

In a small bowl, combine 1 cup all-purpose flour, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon Kosher salt, and 1/2 teaspoon ground cinnamon. Set aside.

In a large bowl, whisk together 1 cup pumpkin puree, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 1/2 cup canola oil, and 2 eggs until well blended. Add the flour mixture and stir until just combined.

Divide the batter evenly among the prepared muffin cups, filling each about 1/2 to 2/3 full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cupcakes to a wire rack to cool completely.

For the frosting, beat 8 tablespoons softened butter and 8 ounces softened cream cheese together until light and fluffy. Gradually add 4 cups powdered sugar, beating until smooth. Mix in 1/2 teaspoon vanilla extract and 2 teaspoons maple extract. If needed, add more powdered sugar to achieve a firm but fluffy consistency.

Once the cupcakes are cool, frost them using a piping bag fitted with a 1M tip, or simply spread the frosting on with a knife.