Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Icing | Shifting Roots

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Icing

I’ll admit it, I’m pretty basic.  I love everything pumpkin spice and I’m not afraid to say so.  Weekends in October pretty much require that you consume as much of the stuff as possible.

In that spirit, I give you the recipe for Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Icing.

Take them to a potluck, I promise they’ll go fast.

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Related: How to Harvest and Process Fresh Pumpkin

The recipe itself is pretty simple.  The only “complicated” part is mixing the eggs, pumpkin, and sugar before you adding the dry ingredients.  Don’t skip this step though.  It ensures a better textured cupcake.

Can't get enough pumpkin spice? Have I got the cupcake recipe for you!Click To Tweet
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To decorate your cupcakes like I did, use a large sized round icing tip and pipe it in a circular motion, starting from the outside in.  You can always add sprinkles or a fall themed candy on top for some extra fun.

I used some gummy-pumpkins this weekend and all the kids stole them from the cupcakes.  P.S. If you’re making these for primarily children, you might want to sub the cream cheese icing for buttercream.

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Related: Easy and Delicious Pumpkin Spice Pumpkin Seeds, perfect for your next snack.

I also probably wouldn’t but this much icing (or cinnamon) on the cupcake in real-life.  I made this batch specifically to be photographed.  However, they were devoured in minutes at the potluck I took them to, and no one complained about the extra cinnamon or icing.

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Yield: 24 cupcakes

Pumpkin Spice Cupcakes with Cream Cheese Icing

Pumpkin Spice Cupcakes with Cream Cheese Icing
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • Cupcake
  • 4 eggs
  • 3/4 cup brown sugar,
  • 1 cup canola oil,
  • 2 cups pureed pumpkin
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon allspice,
  • 1/2 teaspoon ginger,
  • 1 teaspoon vanilla,
  • Icing
  • 1 8 ounce package cream cheese, softened,
  • 4 cups icing sugar
  • 1/4 cup salted butter, softened
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

Instructions

    1. Beat eggs and add sugar, oil, vanilla and pumpkin slowly, beating well.

    2. Add dry ingredients and stir until moistened.
    3. Line two muffin tins and spoon in the batter.

    4. Bake at 350 degrees F for 25 minutes, or until an inserted toothpick comes clean. Remove from muffin tin and cool.


    5. To make the icing, put cream cheese, icing sugar, butter, vanilla and cinnamon in a mixing bowl. Beat slowly at first, working your way to medium speed. Add more or less icing sugar to suite your tastes.
    Pipe icing on cooled cupcakes and serve.

Can’t get enough pumpkins?  Be sure to check out my super simple pumpkin and succulent centrepiece.

If you like this recipe you might like. . .

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Kristen Raney

Kristen Raney

Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots.  She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden.  She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.

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Kristen

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