I can’t take full credit for this recipe. I adapted it from a Martha Stewart cupcake recipe I’ve been using for years and tweaked it to suit my needs. It makes a great cake base, too! For the frosting, I added just a hint of cinnamon since there is spice in the cupcakes themselves, but you can absolutely use more.

Thank you for reading this post, don't forget to subscribe!

Makes 12 cupcakes

Ingredients

Pumpkin Cupcakes

• 8 tablespoons (113 grams) unsalted butter, melted
• ½ cup (108 grams) brown sugar
• ½ cup (100 grams) granulated sugar
• 1 cup (240 grams) pumpkin puree
• 2 large eggs (100 grams)
• 1 cup (130 grams) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• Pinch of ground nutmeg
• Pinch of ground allspice

Cinnamon Cream Cheese Frosting

• 8 tablespoons (113 grams) unsalted butter, softened
• 8 ounces (113 grams) cream cheese, softened
• 4 cups (400 grams) confectioners’ sugar
• ½ teaspoon cinnamon

Instructions

Make the Cupcakes:

1. Preheat oven to 350°F. Line a cupcake pan with liners and set aside.

2. In a large bowl, whisk together the melted butter, the brown and granulated sugars, the pumpkin puree and the eggs

3. In a separate bowl, whisk to combine the flour with the balance of the cupcake ingredients and then add it to the pumpkin mixture. Stir until just combined.

4. Divide the batter evenly among the prepared liners, filling each about halfway. Bake 20 to 25 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and let cool completely

Make the Frosting

5. In a medium mixing bowl, combine the butter, cream cheese and confectioners’ sugar and mix on medium-low with a hand mixer or in a stand mixer until roughly combined.

6. Add the cinnamon and then turn to medium-high. Beat until light and fluffy, about 2 to 3 minutes.

7. Frost the cupcakes and serve. Leftovers can be covered and refrigerated up to 3 days.