Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting | gimmesomeoven.com

Behold…my third batch of cupcakes in one week.  :)

I would offer some sort of excuse about how I had parties to bake for, or had ingredients to use up.  But really…it was just that kind of a week.  A fabulous, sweet, classy, cupcake-filled-week.  Y-U-M.

Ended up baking these guys for an impromptu happy hour my roommate and I threw with friends to celebrate my new deck!!!  (Yay…my first big investment as a homeowner!)  Ha…unfortunately the sun suddenly decided to defy the forecast and duck behind the clouds all day.  And then the wind speeds picked up like c-r-a-z-y.  (Case in point: When my roommate arrived home from work, she offered to quickly rake up the zillion new leaves in our front yard…that I had just raked and mowed 2 hours ago!!) So suffice it to say, chilly weather turned the night into what fondly became known as our “non-deck party”.  But we had a delightful, cozy time indoors with a fantastic spread of yummy apps and desserts.

And once more, was reminded of just how much the world loves cupcakes!  Combine that with how much everyone loves pumpkin bread…and it’s no surprise that these were a hit.  The recipe is quite simple, but yielded some wonderfully flavorful and moist little cupcakes.  They are a little more dense than your average cupcake – almost closer to pumpkin bread – but absolutely fantastic.  Although I must admit, my favorite part may have been the cinnamon cream cheese frosting – delish!!  Definitely a classic fall favorite.  If you make them, just be ready for them to disappear in a flash!  :)

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting | gimmesomeoven.com

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

This Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe yields a delicious autumn treat!

Ingredients:

Cupcake Ingredients:

  • 2 cups canned pumpkin
  • 2/3 cup oil
  • 2 cups granulated sugar
  • 1/2 cup milk (or soy milk)
  • 2 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. each - ground cloves, nutmeg, and ginger
  • 1/2 tsp. salt

Frosting Ingredients:

  • 8 ounces cream cheese, at room temperature
  • 4 Tbsp. butter, at room temperature
  • 4 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon

Directions:

Preheat oven to 350 F degrees. Line muffin pan with 24 cupcake liners.

In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don’t use an electric mixer or over-mix the batter as it may become too gummy.

Fill liners with 1/4 cup batter (cups should be approximately 2/3 full). Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean.Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely before frosting.

To Make Frosting:

In a medium bowl, mix together cream cheese, butter, and vanilla. Gradually add powdered sugar and cinnamon, mixing well until it’s all incorporated. Use immediately or refrigerate. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

Ali’s Tip:

Other popular add-ins to pumpkin cupcakes might be chopped nuts (pecans, walnuts, etc.), dried fruit (raisins, cranberries, etc.), and/or chocolate chips (bittersweet, white, dark, etc.).

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Comments

  1. grace — November 2, 2009 @ 12:05 pm (#)

    generally, pumpkin cakes aren’t something that i enjoy or go out of my way to consume. however, the instant you throw cream cheese frosting–CINNAMON-happy, at that–into the mix, the appeal skyrockets. :)

  2. rita — November 2, 2009 @ 3:31 pm (#)

    i made the exact same thing this weekend (slightly different recipe) and loved them. Yours look fab too!

  3. Jessica — November 2, 2009 @ 3:43 pm (#)

    3 batches of cupcakes in one week? Well done, well done! These look like a winner! Cream cheese frosting has become my new favorite type of frosting!

  4. Kathleen — November 2, 2009 @ 7:40 pm (#)

    OOOOO these look yummy. Love cupcakes and love pumpkin bread.

  5. Ari (Baking and Books) — November 2, 2009 @ 8:01 pm (#)

    These look amazing! Pumpkin is one of my favorite flavors.

  6. Jen @ My Kitchen Addiction — November 2, 2009 @ 8:18 pm (#)

    Yum.. Those cupcakes look fantastic! Last week I made some pumpkin cupcakes with a cinnamon brown sugar buttercream… I will try the cinnamon cream cheese icing next time!

  7. Peggy — November 4, 2009 @ 8:13 am (#)

    These look great and oh so festive!

  8. katie — November 12, 2009 @ 1:34 pm (#)

    Ali – you are a genius! These cupcakes were super easy to make, and I was told they’re the best cupcakes I’ve made so far! I make them for my office every couple of weeks, but have turned into a baking machine recently. The cupcakes were gone in two hours once I put them in our break room! Thank you so much! Great recipe!

  9. Nikki (Pennies on a Platter) — September 23, 2010 @ 11:24 am (#)

    I love the name of your site!! Cute! I’m going to try these pumpkin cupcakes this week. Thanks for sharing!

  10. Kristen — November 21, 2010 @ 11:01 am (#)

    Just found this recipe and made them last night, delicious!!! Question- my cupcakes are sticking to the paper, did I do something wrong, over mix? Help I want to make these again for Thanksgiving?

    • Ricky — November 18, 2012 @ 11:12 am (#)

      They Look beautiful!! And i’m so loivng your blog and photos!!! since signing up with Betty I realize I need to sit down and really figure out this blog thing before our Sept assignment! :) Congrats on some beautiful looking cupcakes though!

  11. Lisa — September 22, 2011 @ 12:52 pm (#)

    Fantastic!!!!!!

  12. Paula @ Dishing the Divine — September 23, 2011 @ 3:02 pm (#)

    yum, yum, and yum! I love pumpkin anything and can’t wait to try these! :)

  13. Tumbleweed — October 12, 2011 @ 9:06 pm (#)

    Just want to let you know I made these and they were an absolute hit! Some people even called them the best cupcakes they’ve ever had. Definitely worth making.

  14. anonymous — October 18, 2011 @ 4:59 pm (#)

    I came across this blog where the girl has taken your pumpkin cupcake photo but hasn’t provided you credit for the photo. Thought you’d like to know.

    http://eatbakelove.blogspot.com/2011/09/tgif-thank-goodness-its-fall.html#comment-form

  15. Vera Zecevic – Cupcakes Garden — September 30, 2012 @ 6:59 am (#)

    Really cool cupcakes! Nice and easy! Perfect Halloween treat! Great job!

  16. christy — December 8, 2012 @ 1:34 pm (#)

    I’m making a lot of cupcakes for a shower and am trying to decide between your recipe and taste of home’s. Their’s has 1 can pumpkin and 3 eggs. I’m not a baker at all! Will this difference be more in the texture of the cupcake?
    Thanks!!!!

  17. kassi thowson — September 25, 2013 @ 10:59 pm (#)

    Made these to take to work everyone loved them big hit

  18. Jeanene — October 31, 2013 @ 11:34 pm (#)

    I made these tonight and just finished one. Heavenly! The cake is nice and dense–bread-like, really. They’re a lot like pumpkin roll, only better and with a more favorable cake:frosting ratio. Highly recommend this recipe!

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