It’s fall, so it is Pumpkin everything!! I have a few pumpkin recipes on the blog including Pumpkin pie, Pumpkin muffins, Pumpkin Cream Cheese Bread and a family favourite Pumpkin Whoopie Pies. This Pumpkin Spice Cupcake recipe is a new addition to add to your fall favourites! I made the frosting a bit stiffer than my usual cream cheese frosting to help it hold better for decorating.
Pumpkin Spice Cupcakes
Cream together butter and sugar:
- 1/4 cup softened butter
- 1 cup white sugar
- 1/4 cup brown sugar
The mix in:
- 1/4 cup canola or vegetable oil
Then add and mix in:
- 1 and 1/2 cup pumpkin puree
- 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs)
Sift together dry ingredients in a separate bowl:
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
Alternative the above dry ingredients with the milk and mix until incorporated:
- 3/4 cup milk
Bake 350 degrees F for approximately 18-20 minutes in paper lined muffin tins. Cool and then frost. Makes around 18.
Cream cheese Frosting
- 1/2 of a 250g pkg softened cream cheese (125g)
- 1/4 cup softened butter
- 1/2 tsp vanilla
- pinch of salt
- 3 cups icing sugar
Beat the cream cheese, butter, salt and vanilla. Then add in around 3 cups icing sugar until the frosting is the consistency you want. Frost the cooled cupcakes.
my eggless world 
They look delicious! When I make cream cheese frosting, it often turns out too runny :S Your frosting looks soo good 🙂
Thanks! I made this frosting a little stiffer so it would hold it’s shape better.
Did you add more butter or something? I’m going to make a batch next weekend, and it would be fun to know 🙂
I added the same amount of butter but more icing sugar than I usually would have. You have to work with it quickly or it does start to turn runnier if it’s handled too much. Good luck. 🙂
I used less cream cheese in this recipe, only half a pkg as well which I find makes a difference for holding it’s shape.
Does this recipe work for making it a layer cake instead of cupcakes? Thanks.
I haven’t used this recipe as a cake yet, but it will work as a cake. You will have the best results baking it in two 8 or 9 inch round pans or a tube pan. Enjoy!