Ingredients for Spiced Pumpkin Cupcakes
- All Purpose Flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Granulated Sugar
- Canola Oil
- 2 large eggs
- Canned Pumpkin Puree
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 8 ounces cream cheese (softened)
- Unsalted Butter
- Icing Sugar
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How to Make Spiced Pumpkin Cupcakes
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, cream together 1 ½ cups granulated sugar, ½ cup vegetable oil, and 2 large eggs until light and fluffy.
- Add 1 (15-ounce) can pumpkin puree, ½ cup maple syrup, and 1 teaspoon vanilla extract.
- Beat well until thoroughly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fill muffin liners about ¾ full.
- Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While cupcakes cool, prepare the frosting:
- In a large bowl, beat together 8 ounces cream cheese (softened), ½ cup unsalted butter (softened), and a pinch of salt with an electric mixer on low speed until smooth and creamy.
- Gradually add 3 cups powdered sugar, beating on low speed until combined.
- Increase speed to high and beat for 2-3 minutes, until light and fluffy.
- For a sweeter frosting, add more powdered sugar, ¼ cup at a time, until desired sweetness is reached.
- For a spicier frosting, add 1 teaspoon pumpkin pie spice and beat until evenly distributed.
- Once cupcakes are completely cool, frost and optionally dust with extra pumpkin pie spice.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
200g
Fat
39g
Carbs
21g
