Pumpkin Spice Cupcakes with Cinnamon Frosting

This pumpkin spice cupcakes recipe opens up the golden world of Halloween, at any time of year.

Dusty icing and the orange-brown cupcake create images of leaves in fall and the richness of October.

The perfect touch, though, has to be bringing together the pumpkin spice mix and the cinnamon in a delightful combination.

The perfect touch, though, has to be bringing together the pumpkin spice mix and the cinnamon in a delightful combination.

Scroll to bottom for printable recipe card.

Why I Love Pumpkin Spice Cupcakes with Cinnamon Frosting

• The pumpkin puree gives the dough a smooth consistency.
• The cupcakes are light.
• The spice mix evokes memories of fall and golden colors.
• The icing has a soft, warm color.

Do you frost cupcakes warm or cold?

The butter and cream cheese in the icing melt quite quickly if they are heated. This means you should not frost warm cupcakes, because the icing will become too runny. Rather frost the cupcakes when they are cold.

Is it OK to frost cupcakes the day before?

You can frost your pumpkin spice cupcakes with cream cheese frosting the day before.  This will allow the frosting to settle slightly. However, keep the cupcakes covered overnight, or the frosting may harden.

How to serve Pumpkin Spice Cupcakes with Cinnamon Frosting

Pumpkins are about October, Fall and Halloween, so you could serve pumpkin spice cupcakes on a tray decorated with mini Jack o’Lanterns.

Serve them in spring as part of an outdoor picnic, arranged on a plate with sticks of cinnamon.

You can also serve them on a cupcake stand at a birthday party.

Cooking Tips:

• These cupcakes bake in a relatively cool oven, so take care preheating the oven.
• Allow the full 25 minutes for them to cook.
• Don’t open the oven for the first 15 minutes at least, or the cupcakes may not rise well.
• Only fill each hole in the cupcake tin to about 2-thirds.

Variations:

• Substitute half of the pumpkin puree with grated carrots to create pumpkin spice carrot cupcakes.
• Add a tablespoon of cocoa powder to the recipe to create a pumpkin spice cupcake with a hint of chocolate. You should also add a teaspoon of cocoa to the icing.
• For an interesting holiday flare, create a pumpkin spice eggnog cupcake. Use the egg yolks and milk in the recipe to create a baked custard, which you mix in with the batter. Beat up the egg yolks and fold them in before baking.

Ingredients:

• Flour
• Baking Powder
• Baking Soda
• Butter
• Sugar
• Brown Sugar
• Eggs
• Milk
• Cinnamon
• Nutmeg, Ginger, Cloves, Allspice, Salt
• Pumpkin Puree

For the Icing:

• Cream Cheese
• Butter
• Confectioners’ Sugar
• Vanilla, Cinnamon

How To Make Pumpkin Spice Cupcakes with Cinnamon Frosting:

Step 1. Preheat oven to 275 degrees F.

Step 2. In a large bowl add flour, baking powder, and baking soda and mix.

Step 3. Add in all the spices and salt and mix.

Step 4. Beat white and brown sugar with the butter until smooth.

Step 5. Add in eggs slowly until all mixed. Then add in pumpkin and milk, and mix until combined.

Step 6. Grease muffin tin (24) and pour the batter in each.

Step 7. Bake for 25 minutes or until the toothpick comes out clean.

How To Prepare the Icing:

Step 1. In a bowl add butter and cream cheese and beat.

Step 2. Slowly add in the confectioners’ sugar.

Step 3. Add cinnamon and vanilla and mix again.

Step 4. Ice the cooled cupcakes and decorate as you please.

Now ready to serve!

Pumpkin Spice Cupcakes with Cinnamon Frosting

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Additional Time: 45 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 24 cupcakes

This pumpkin spice cupcakes recipe opens up the golden world of Halloween, at any time of year. Dusty icing and the orange-brown cupcake create images of leaves in fall and the richness of October. The perfect touch, though, has to be bringing together the pumpkin spice mix and the cinnamon in a delightful combination.

5 from 2 votes

Review Recipe

Ingredients 

• 2 ¼ C Flour
• 1 tbsp Baking Powder
• ½ tsp Baking Soda
• ½ C Butter
• 1 C Sugar
• 1/3 C Brown Sugar
• 2 Eggs
• ¾ C Milk
• 1 tsp Cinnamon
• ½ tsp Nutmeg, Ginger, Cloves, Allspice, Salt
• 1 C Pumpkin Puree

Icing:

• 8 oz Cream Cheese
• ¼ C Butter
• 3 C Confectioners’ Sugar
• 1 tsp Vanilla, Cinnamon

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Instructions

• Preheat oven to 275 degrees F.
• In a large bowl add flour, baking powder and baking soda and mix.
• Add in all the spices and salt and mix.
• Beat white and brown sugar with the butter until smooth.
• Add in eggs slowly until all mixed. Then add in pumpkin and milk, mix until combined.
• Grease muffin tin (24) and pour batter in each.
• Bake for 25 minutes or until toothpick comes out clean.

Icing:

• In a bowl add butter and cream cheese and beat.
• Slowly add in confectioners’ sugar.
• Add cinnamon and vanilla and mix again.
• Ice the cooled cupcakes and decorate how you please.
• Serve and enjoy!

Nutrition

Calories: 241kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 199mg | Fiber: 1g | Sugar: 26g

Author: Marta

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How to store Pumpkin Spice Cupcakes with Cinnamon Frosting

You shouldn’t keep the cupcakes out of the fridge for more than a few days. It’s best to put them into an airtight container, although an old-fashioned cake tin would also work.

How to reheat Pumpkin Spice Cupcakes with Cinnamon Frosting

Reheating a pumpkin spice cupcake is easier if it is unfrosted. The icing will melt quite quickly, because it is butter-based. If you have kept some frosted cupcakes in the fridge and don’t want to eat them too cold, then the best is to put the cupcakes on a tray in the oven and allow it to heat very slowly, until they are just defrosted and the icing hasn’t melted.

How long do Pumpkin Spice Cupcakes with Cinnamon Frosting last in the fridge?

If the pumpkin spice cupcakes with cinnamon frosting are in an air-tight plastic container, they will keep in the fridge for up to 10 days.

Can I make Pumpkin Spice Cupcakes with Cinnamon Frosting ahead?

You can make the cupcakes up to 3 days ahead of your event. However, don’t frost them, as the icing may harden. You can make the cupcakes themselves for up to two weeks and then freeze them.

Related Recipes you Might Enjoy

If you are bitten by the pumpkin spice cupcakes with cinnamon frosting, you will enjoy these recipes:

Apple cider cupcakes: These cupcakes are light and moist, with a touch of cinnamon.

Candy cork cupcakes: These cupcakes are decorated with candy corn, but have a flavor all their own.

Pumpkin fluff dip: This is a great, healthy spread or dip.

Cinnamon sugared pecans: Make your favorite nuts just that much more special with a sweet, cinnamon coating.