This recipe for Pumpkin Cupcakes with Cream Cheese Frosting could not be more simple! It makes one dozen cupcakes, but can easily be doubled to make two dozen. The kids even enjoyed the cupcakes without the frosting.
These cupcakes are great for any fall party or as an addition to your Thanksgiving dessert spread. And, I put a little spin on them by using whole wheat flour… I say that makes them “healthier” cupcakes! I did not test the recipe with any other type of flour however if you give it a try please let me know how it comes out!
How to make Pumpkin Cupcakes
The pumpkin cupcakes can be mixed in one bowl! The ingredients you will need are:
- Butter, melted
- Eggs
- Pumpkin (not pumpkin pie filling)
- Sugar
- Whole Wheat Flour
- Baking Soda
- Cinnamon
To make the cupcakes, melt the butter. Then, stir in the eggs and pumpkin. Finally, add in the remaining ingredients. Divide into 12 muffin cups and bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool before frosting!
How to make Cream Cheese Frosting
This frosting is so super easy to make. All you need is a mixing bowl and hand mixer or a stand mixer. Combine the ingredients and whip until its smooth! The three ingredients you will need are:
- Cream Cheese
- Powdered Sugar
- Milk
Once your frosting is made and your cupcakes are cool top with as much frosting as you desire and then be sure to keep the cupcakes stored in the refrigerator so the cream cheese does not go bad!
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Looking for more pumpkin recipes? Check out our Pumpkin Oatmeal Chocolate Chip Bars, Pumpkin Risotto, Pumpkin Pie Energy Bites, Pumpkin Pancakes, and Pear Pumpkin Applesauce!
Want more dessert recipes? Here are a few to take a peek at: Peanut Butter Reese’s Pieces Cookies, Peanut Butter Chocolate Chickpea Blondies, Nutella Chickpea Brownies, Apple Crisp, Butter Cookie Cake with Whipped Cream Cheese Frosting, Italian Cookies, Cream Cheese Logs, Chocolate Pecan Pie and Apple Pie.
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Pumpkin Cupcakes with Cream Cheese Frosting
These super light Pumpkin Cupcakes are topped with a delicious and creamy Cream Cheese Frosting! The cupcakes are even delicious on their own without the frosting!
Ingredients
For the cupcakes
- 1/2 cup butter, melted
- 2 eggs
- 1 can pumpkin
- 1 cup sugar
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
For the frosting
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 350 degrees and line muffin tin with paper liners.
- In a mixing bowl, combine the melted butter with the eggs and pumpkin. Whisk to combine well.
- Add sugar, flour, baking soda and cinnamon and stir to combine.
- Divide batter into 12 muffin cups.
- Bake cupcakes for 20-25 minutes until a toothpick inserted comes out clean.
- Let cupcakes cool before frosting!
- To make frosting, combine softened cream cheese with powdered sugar and milk. Mix with a hand or stand mixer until creamy.
- Once cupcakes are cool top with frosting.
- Store cupcakes in the refrigerator.
Notes
Recipe can be doubled to make 24 cupcakes!
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Nutrition Information:
Yield: 12 Serving Size: 1 cupcakeAmount Per Serving: Calories: 270Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 61mgSodium: 209mgCarbohydrates: 39gFiber: 2gSugar: 26gProtein: 4g