Pumpkin Cupcakes with Maple Cream Cheese Frosting

These Pumpkin Cupcakes with Maple Cream Cheese Frosting are tender, moist, and filled with fall spices, then covered with a delicious frosting.

I figured it was about time to get a pumpkin recipe on my blog, and these Pumpkin Cupcakes do not disappoint! They're filled with pumpkin puree, fall spices, and topped with a maple cream cheese frosting that is so decadent, you're sure to go back for more! This recipe is incredibly easy, whips up in a jiffy and it is absolutely delicious! You could have pumpkin cupcakes for dessert in no time.

What You Need to Make This Recipe

Pumpkin Cupcakes

The ingredients for this Pumpkin Cupcakes recipe is pretty expected for a fall recipe. Filled with delicious spices and pumpkin puree!

• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Ginger
• Allspice
• Granulated sugar
• Dark brown sugar
• Vegetable oil
• Eggs
• Pumpkin Puree

Maple Cream Cheese Frosting

• Cream Cheese
• Unsalted butter
• Powdered Sugar
• Salt
• Maple Syrup

How to Make This Recipe

Steps for Pumpkin Cupcakes

• In a medium bowl, add all the dry ingredients, whisk then set aside.
• In a large bowl, add the sugars, vegetable oil, eggs, and pumpkin puree and whisk until completely combined.
• Add the dry ingredients to the wet ingredients and mix until just combined.
• Fill the liners ¾ of the way.
• Bake the cupcakes for about 20 minutes until a toothpick inserted comes out clean. Don't overbake.
• Let cool completely before frosting.

Steps for Maple Cream Cheese Frosting

• In the bowl of a stand mixer fitted with a whisk or beaters attachment, add the room temperature butter and the cold cream cheese and beat until completely incorporated and smooth, about 2 to 3 minutes.
• Slowly add the powdered sugar, a cup at a time and beat on low, then gradually increase the speed. Add the salt and continue beating. Then last, add the maple syrup.
• Increase the speed a little and beat the frosting until light and fluffy, about 3 minutes.
• Frost the cupcakes and enjoy.

Tips to Make the Best Pumpkin Cupcakes with Maple Cream Cheese Frosting

• Correctly measure your ingredients. If you're not using a scale, fluff your flour before spooning and leveling so that you're not over measuring.
• Don't overmix your batter.
• Only fill the cupcake liners ¾ of the way.
• Use room temperature ingredients where call for.
• Use a good quality pumpkin puree (if not making your own). I use Libby's brand because it's the one I'm used to and it's delicious.

Recipe FAQs

Can I skip the Maple Cream Cheese Frosting?

Absolutely! If you don't like maple syrup, just leave it out and use vanilla extract instead (different flavor of course).

Can the Pumpkin Cupcakes be Frozen?

Yes, but make sure to freeze them before frosting if you want to keep them for a while.

Can I make these Pumpkin Cupcakes ahead?

Absolutely. They do very well when made ahead because they're incredibly moist cupcakes and will keep for several days before they start to become stale.

Other Fall Recipes You might Like

• Apple Cheesecake Brioche Buns
• Apple Galette
• Banana Caramel Cake

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