Pumpkin Spice Cupcakes with Cream Cheese Frosting

I LOVE HALLOWEEN.

Maybe even more than Christmas. (Maybe.)

There. I said it. I feel so much better now!

It’s funny though, because you’ll definitely see more holiday recipes from me this year than “Halloween” themed. I am going to have to do better at that next year.

It is difficult to bake a lot of themed goods when you’re not really seeing that many people to share them with, so I guess that makes sense. And when it comes to the season overall, it’s probably more to do with the fact that I really like fall, and the pumpkin, apples and warming spices and all of that.

I really wanted to make a recipe for a really moist and flavourful pumpkin cake with a tangy and sweet cream cheese frosting. And after a few trials, I think this is it. It’s my idea of peak fall. And of course, you could take these and make them a bit more Halloween themed with maybe some food colouring and sprinkles. I wanted to make some tiny fondant pumpkins and keep the cupcakes a bit more natural looking as I find that more appealing than loud colours and sprinkles (although there is definitely a place for them).

I hope you find this recipe as delicious as I do, and that it becomes a part of your family’s fall baking!

Pumpkin Spice Cupcakes with Cream Cheese Frosting  

Makes 12 Cupcakes

Tools: Muffin tray with liners, two medium sized bowls, whisk, large bowl, hand mixer, icing bag with tip or angled spatula.

Ingredients:

Cupcakes 

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/2 cup oil (vegetable and melted coconut work well)

• 2 large free-range eggs

• 3/4 cup light brown sugar, packed

• 1 teaspoon good quality vanilla extract

• 1 cup pumpkin purée (not pie filling!)

Cream Cheese Frosting

• 1 8oz block of cream cheese, at room temperature

• 1/2 cup unsalted butter, at room temperature

• 3-4 cups icing sugar (whisked to remove any lumps)

• 1 teaspoon good quality vanilla extract

• Small pinch of salt

1. Preheat your oven to 350 F and line your muffin tray with cupcake liners.

2. In a medium sized bowl whisk together the flour, baking powder, baking soda, salt, cinnamon and spices together and set aside.

3. In a second bowl whisk together the oil, eggs, brown sugar, pumpkin purée and vanilla extract until smooth. Pour the wet ingredients onto the dry and mix by hand until combined.

4. Fill the cupcake liners about 2/3 full and bake for 20-22 minutes in your preheated oven, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

5. While they are cooling, prepare the frosting. In a large bowl combine the butter and cream cheese with a handheld mixer in until smooth. Add in the three cups of icing sugar, vanilla, and salt, continuing to beat on medium/high until combined and fluffy, about 2-3 minutes. If you want a thicker consistency you can add more of the icing sugar 1/4 cup at a time.

6. Frost the cupcakes with an angled spatula or an icing bag with a star tip. Store in the refrigerator for 5-6 days. (They will keep at room temperature for one day).

Happy eating! Xo