These are delicious!!!! I love pumpkin pie, but all other pumpkin flavored desserts are not really my thing. However, these cupcakes are now my thing, if you know what I mean. If you’re looking for an EXCELLENT pumpkin cupcake, these will be your go-to. I’m seriously serious.
Oh, and do you want to know the very best part? No oil or butter is used in the cake!!!! It’s an autumn miracle!
Pumpkin Pie Cupcakes
- 1 1/4 c. pumpkin puree
- 1 3/4 cup sugar
- 2 eggs
- 2 tsp. vanilla
- 1/2 tsp. salt
- 2 1/2 tsp. baking powder
- 2 1/2 c. all-purpose flour
- 1 1/4 c. milk
- 1 tbsp. pumpkin pie spice
Heat oven to 350 degrees and prepare muffin tins with 24 liners.
In a large bowl, combine the pumpkin puree and sugar until blended. Beat in eggs, one at a time, until fully incorporated. Beat in the vanilla.
In another bowl, combine the flour, salt, and baking powder. Add to the other mixture, alternating with the milk, beginning and ending with the dry ingredients. Blend only until just combined. Do not overbeat.
Divide batter evenly between the muffin cups. Bake for roughly 20 minutes until a toothpick inserted into center comes out clean. Cool completely on a wire rack before frosting.
Cinnamon Cream Cheese Buttercream
- 1 package (8 ounces) cream cheese, softened
- 1/2 c. unsalted butter, softened
- 4 c. confectioners’ sugar
- 1 tsp. vanilla extract
- 2 tsp. ground cinnamon
In a medium sized bowl, beat the butter and cream cheese until blended and combined and fluffy. Add the sugar, vanilla, and cinnamon, and mix until smooth. Frost cupcakes as desired. Refrigerate any remaining frosting/cupcakes.