Julie Steinkamp These Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Icing are the best! In my opinion, at least! They are one of my very favorites and perfect for fall! These are full of flavor letting the pumpkin shine! The spices are not overpowering, and the Cinnamon Cream Cheese Icing adds the perfect topping. They are a cross between pumpkin pie and a cupcake, perfect for any pumpkin lover.
Why you’ll love this recipe?
Fluffy and Delicious – These cupcakes have a fluffy, light texture mixed with the familiarity of the filling of pumpkin pie and the warm, cozy balanced flavors of cinnamon, cloves and nutmeg.
Simple – This is a very straightforward recipe that doesn’t involve any complicated steps.
Fun for Kids – Most kiddos love baking cupcakes! This is a fun one to get them involved in, to teach them about different spices and how to make homemade frosting.
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What ingredients are needed to make these Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting?
Some of these you may already have on hand, but if not, they are very easy to find! I order quite a few of my items from Thrive Market. They make it easy to find clean ingredients and ship straight to my door. If that is something you are interested in, here is a link to try it out and you can get 40% off your first order! Azure Standard is another great option especially if you are looking to purchase in bulk! Everything can also be found in the grocery store too!
Pumpkin Puree – This is the star of the show made with real pumpkin puree (can be from a can or fresh, just be sure it’s smooth).
Avocado Oil – Avocado oil is a favorite because it is neutral and a healthier option.
Eggs
Vanilla Extract – Extra flavor that just adds that extra something.
All-Purpose Flour – I typically use a bread flour because that is what I have on hand, this is the one we use. But you can definitely use an All-Purpose flour too!
Baking Soda
Cinnamon – This will be used both in the cupcakes and icing.
Nutmeg
Cloves
All Spice
Salt – We always keep Celtic Salt on hand, the salt helps to balance all of the flavors.
Softened Cream Cheese – This is used for the frosting. Setting the cream cheese out ahead of time will help make this frosting nice and smooth.
Meringue Powder (optional) – This helps the icing to hold if it will be set out at room temperature for awhile.
Powder Sugar – A typical frosting ingredient.
Pin for later!
Tools you may need for your recipe:
3 tbsp. Cookie Scoop (for batter)
Stand or Hand Mixer – This is for the frosting
Airtight Food Storage Containers
How to make the Pumpkin Spice Cupcakes…
The easiest way to get started as always is to gather all of your ingredients. Having everything out and ready to go makes baking and cooking so much easier. You can go ahead and prep your muffin pans here too and preheat the oven to 350 degrees.
In a medium bowl, add in your all-purpose flour, baking soda, cinnamon, nutmeg, cloves, allspice and salt to a bowl and stir until combined.
In another bowl, or directly in your stand mixing bowl if you are using a stand mixer, add in your pumpkin puree, avocado oil, sugar, eggs and vanilla and mix until smooth.
Now we will add the dry ingredients slowly to your wet ingredients. You can do this is stages, so you don’t have a big flour mess. Once all the dry ingredients are added, mix until smooth.
Distribute the batter evenly into the muffin tins. One 3 tbsp. muffin scoop is the perfect amount if you have one on hand.
Bake at 350 degrees for 18-20 minutes or until they pass the toothpick test.
Once your cupcakes come out of the oven they need to cool completely before you ice them. It’s hard waiting, I know, but if you don’t the icing will just melt right off. But there is no reason that you can’t taste test your cupcake, just saying…
Now let’s make the Cinnamon Cream Cheese Frosting…
If you are using a hand mixer, you will need a large mixing bowl. If you are using a stand mixer, you will just need your mixing bowl that goes with it.
It’s best to start with softened cream cheese, just open the package and toss it in the bowl. Add in your cinnamon, meringue powder (if using) and water and mix until smooth.
Slowly mix in your powdered sugar, mixing about two cups at a time as you go so you don’t have a big powdered sugar mess. (The things you learn…) You will mix until completely smooth. If you find the icing is too stiff, you can drizzle in a little more water, but do this very slowly, I’m talking like 1 tsp. at a time.
Once your cupcakes are completely cooled, you are ready to ice. You can use a butter knife, plastic bag with the tip cut off or a piping bag with a piping tip, however you wish to get that icing on them.
Now, I won’t judge you one bit if you eat them immediately! They are also amazing cold, straight from the fridge too!
I hope you enjoy! These are one of my very favorite cupcakes!!!
FAQs
How To Store?
Store in an airtight container in the fridge for up to 7 days. They can set out at room temperature for several hours as well for an event or holiday party but need to be mainly stored in the fridge.
Do I have to use a cream cheese frosting?
Not at all, if cream cheese frosting isn’t your thing, you can use a regular buttercream or even whipped cream. If using a whipped cream, I would add that on immediately before serving.
Can I freeze these?
Yes, they freeze great. You can freeze them in an airtight container for up to 2 months. You will want to defrost them in the refrigerator though, so the icing doesn’t start to melt.
Looking for more delicious recipes? Try these out!
Cinnamon Sugar Muffins
Salted Chocolate Covered Peanut Butter Date Bites
Easy Banana Nut Muffins
Chocolate Chip Oatmeal Smoothie
Easy Homemade Pumpkin Spice Coffee Creamer
Triple Chocolate Protein Muffins
The Best Pecan Pie
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Don’t forget to leave a review and feel free to snap a photo and share it on Facebook or Instagram. I love seeing my recipes come to life!
I’d love for you to follow along @julie.natruallychaotic over on Instagram!
Thanks for stopping by, see you next time!
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Icing
These Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Icing are the best! In my opinion, at least! They are one of my very favorites and perfect for fall! These are full of flavor letting the pumpkin shine! The spices are not overpowering, and the Cinnamon Cream Cheese Icing adds the perfect topping. They are a cross between pumpkin pie and a cupcake, perfect for any pumpkin lover.
Ingredients
- 15 oz. of pumpkin puree
- 1 cup avocado oil
- 3 eggs
- 1 tsp. vanilla
- 2 1/2 cups of raw cane sugar
- 2 1/2 cups of All Purpose flour
- 1 tsp. baking soda
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 1/2 tsp. cloves
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 8 oz. cream cheese (for icing)
- 1 tsp. cinnamon (for icing)
- 2 lbs. or 4 cups of powdered sugar (for icing)
- 1 tbsp. meringue powder (for icing)
- 1/4 cup water (for icing)
Instructions
- Gather ingredients and preheat the oven to 350 degrees. You can go ahead and prep your muffin tins here too with your cupcake liners.
- In a medium bowl add in your all-purpose flour, baking soda, cinnamon, nutmeg, cloves, allspice and salt and stir until combined.
- In a large bowl or directly into your stand mixer bowl if you are using that you can add in your pumpkin puree, avocado oil, sugar, eggs and vanilla and mix until smooth.
- Slowly add your dry ingredients into your wet ingredients. You can do this in stages so you don't have a big flour mess. Once all the dry ingredients are added, mix until smooth.
- Distribute the batter evenly into the muffin tins. One 3 tbsp. muffin scoop is the perfect amount if you have one on hand.
- Bake at 350 degrees for 18-20 minutes or until they pass the toothpick test.
- While your cupcakes cool, you can make the cream cheese icing.
- Grab a large bowl or if using your stand mixer, you can just add directly to your mixer bowl.
- Add in your softened cream cheese, cinnamon, meringue powder (if using) and water and mix until smooth.
- Slowly mix in your powdered sugar a little at a time so you don't have a big mess.
- Keep adding and mixing until you have used up all of the powdered sugar.
- If the texture is too stiff, you can add a little more water, but only do 1 tsp at a time, a little goes a long way.
- Once your cupcakes are completely cooled, you are ready to ice. You can use a butter knife, a plastic bag with the tip cut off, a pastry bag with piping tip, whatever way suits you to get the icing on.
- Feel free to eat them immediately or they also taste amazing cold, straight from the fridge.
- Enjoy!!!
