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Pumpkin Cupcakes with Spiced Cream Cheese Frosting

Fall inspired Pumpkin Cupcakes with Spiced Cream Cheese Frosting. Loaded with spice and all the flavors of fall!!
Prep Time30 mins
Cook Time18 mins
Cooling Time10 mins
Total Time58 mins
Course: Dessert
Cuisine: American
Keyword: Cream Cheese, Cupcake, Pumpkin
Servings: 12 cupcakes
Author: Sarah Ricci


Pumpkin Cupcakes

  • 1 1/3 cup Organic All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Pink Salt (Himalayan salt)
  • 1 tsp Ground Cinnamon
  • 1 Tbsp Pumpkin Pie Spice
  • 6 oz Canned Pumpkin
  • 1/4 cup Organic Granulated Sugar
  • 1/2 cup Organic Light Brown Sugar
  • 1/2 cup Vegetable Oil
  • 2 large Eggs Organic Valley

Spiced Cream Cheese Frosting

  • 4 Tbsp Organic Sweet Cream Cultured Butter Organic Valley
  • 8 oz Organic Cream Cheese Organic Valley
  • 2 tsp Vanilla Extract
  • 1/4 tsp Ground Cinnamon
  • 1/2 tsp Pumpkin Pie Spice
  • 2-3 cups Powdered Sugar


Pumpkin Cupcakes

  • Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners; set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, pink salt, cinnamon and pumpkin spice; set aside.
  • In a large bowl, whisk together the pumpkin, both sugars, vegetable oil, and the eggs until completely combined. Add the flour mixture in two additions, folding with a rubber spatula until well combined.
  • Fill each cupcake about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 18-20 minutes. Allow to cool in the pan for 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.

Spiced Cream Cheese Frosting

  • Using an electric mixer on medium-high speed, beat the butter until fluffy, 1 to 2 minutes. Add the cream cheese, vanilla, ground cinnamon and pumpkin pie spice. Continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined. When frosting becomes light and fluffy it's ready!!
  • Using a decorating bag and tip or an offset spatula, frost the tops of the cupcakes. The cupcakes can stay at room temperature for a few hours, but than should be refrigerated. Will stay fresh in fridge for up to 3 days in an airtight container.


If you don't have Pumpkin Pie spice you can D.I.Y - 4 tablespoons ground cinnamon + 2 teaspoons ground ginger + 2 teaspoons allspice  + 2 teaspoons ground nutmeg + 1 teaspoon ground mace + 1 teaspoon ground cloves! Mix all ingredients until well combined. Store in an airtight container in a cool, dry place up to 6 months.