During the holidays, everything comes in pumpkin spice – and we’re no different with our Pumpkin Spice Cupcakes!
These are easy to make pumpkin spice cupcakes for Thanksgiving. I love the individual size of cupcakes and muffins because they’re so easy to distribute and don’t make a mess. And around the holiday season, we can use all the help we can get for some order during the crazy.
Of course, these pumpkin spice cupcakes come with my favorite cream cheese frosting. This time I added a twist with some maple syrup my dad brought back from a biking tour around Lake Champlain in Vermont. I think the flavors complimented each other well.
Cupcakes Ingredients:
- 1¾ cups all-purpose flour
- ¾ cup canned pumpkin
- ½ cup granulated sugar
- ½ cup dark brown sugar
- ½ cup coconut oil
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- ¼ teaspoon salt
Cream Cheese Frosting Ingredients:
- 8 ounces cream cheese – softened
- 5 Tablespoons butter – unsalted – softened
- 1 Tablespoon sour cream
- 1 Tablespoon maple sugar
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
Cupcakes Recipe:
Preheat oven to 350. Add liners to your cupcake pan.
Mix wet ingredients together first – add canned pumpkin, granulated sugar, brown sugar, coconut oil, and eggs.
Sift together the flour, pumpkin spice, salt, baking powder, and baking soda and mix into your bowl of other ingredients. Use an electric mixer if you have one.
Bake in the oven for 20-25 minutes. Poke a toothpick into one of the cupcakes, when it comes out without crumbs the cupcakes are done.
Take them out and let them cool before adding the frosting.
Cream Cheese Frosting Directions:
Place cream cheese, butter, sour cream, maple syrup, and vanilla in a mixing bowl. Use an electric mixer if you have one to mix until combined and creamy.
Add powdered sugar slowly and fold into mixture until smooth. Once folded in you can use an electric mixer to make it smooth.
Pipe on your icing and enjoy!
And make sure you save some for your guests!
- 1¾ cups all-purpose flour
- ¾ cup canned pumpkin
- ½ cup granulated sugar
- ½ cup dark brown sugar
- ½ cup coconut oil
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- ¼ teaspoon salt
- 8 ounces cream cheese – softened
- 5 Tablespoons butter – unsalted – softened
- 1 Tablespoon sour cream
- 1 Tablespoon maple sugar
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- Preheat oven to 350. Add liners to your cupcake pan.
- Mix wet ingredients together first – add canned pumpkin, granulated sugar, brown sugar, coconut oil, and eggs.
- Sift together the flour, pumpkin spice, salt, baking powder, and baking soda and mix into your bowl of other ingredients. Use an electric mixer if you have one.
- Bake in the oven for 20-25 minutes. Take out and let cool.
- Place cream cheese, butter, sour cream, maple syrup, and vanilla in a mixing bowl. Use an electric mixer if you have one to mix until combined and creamy.
- Add powdered sugar slowly and fold into mixture until smooth. Once folded in you can use electric mixer to make it smooth.
- Pipe cream cheese icing onto cupcakes.
