Over the years, this family recipe has developed into a main dish that can be prepared in large quantities and served for the remainder of the week’s lunches. To dip the vegetables in, a dollop of plain Greek yogurt is a lovely addition. Enjoy!
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 50 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup white sugar
- ½ cup butter, softened
- ⅓ cup brown sugar
- 2 large eggs, room temperature
- 1 cup pumpkin puree
- ¾ cup milk
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line cups with paper liners. Sift flour, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt together in a large bowl; set aside.
- Beat white sugar, ½ cup butter, and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin puree and milk; stir in flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Make the frosting: Beat cream cheese and 1/4 cup butter together in a large bowl with an electric mixer until smooth. Beat in confectioners’ sugar, a little at a time, until incorporated. Add vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
- Frost cooled cupcakes.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 218 mg |
| Sugars | 25 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Very good as written.
Easy and delicious
The recipe was so easy to follow. I wound up making them jumbo cupcakes because I just prefer them. I was able to get a dozen out of the mixture. They were soooooo moist and delicious! My hubby loves anything pumpkin, and he was standing right next to me to “lick the bowl, beaters, and anything else”…I put nuts in his six! The icing was beyond delicious!!! Didn’t change anything.
Definitely more of a pumpkin spice flavor than a true pumpkin. Tastes a bit too artificial for me. But not bad at all. I do think the cream cheese frosting could use a bit of flavor tweaking. It reminded me of the frosting on a typical carrot cake. I think it could use more pumpkin spice flavoring. Overall not bad but most likely would not bake again. I think there are better, more true pumpkin flavored dessert recipes out there.
OMG! I made these for a Halloween party and they were a HUGE hit! They were light and fluffy and absolutely delightful. I used oil instead of butter, added the whole 15 oz. can of pumpkin and baked the cupcakes for about 22 minutes. I piped on the frosting, so I needed an extra 1/4 of the frosting recipe. If you just spread it on, you will be fine with the recipe amount as is.
I haven’t frosted yet, but these smelled so good we couldn’t wait to try them! They are delicious! I got 22 cupcakes from this mix, using roughly 1/4 c to fill wrappers. Also, I used Cup 4 Cup GF flour mix, and it worked great. Maybe didn’t rise quite as much, but that’s not a dealbreaker. Still yummy!
Delicious! I made 12 cupcakes and 5 jumbo cupcakes. Next time, I’ll use the whole can of pumpkin puree because I had to throw out the extra puree. I only used 2.5 c of powdered sugar. My husband thought it was too cream cheese tasting, so next time I’ll only add 3/4 bar of cream cheese. I also used 1/2 c of milk and 1/4 c of hazelnut creamer. I didn’t notice a huge difference, so next time I’ll use 1/2 of creamer and 1/4 c of milk. 12 cupcakes were ready in 22 minutes. Jumbo muffins took 5 more minutes. After putting on the frosting, I sprinkled some cinnamon sugar to top. Btw, the recipe makes a lot of frosting!
I was pleased with this. The cupcakes were moist and spicy. I served these at a fall party.
My 10 year old daughter made these and they were very yummy! A little bit spicier than we’re used to, but still good. Even yummier with frosting.
Followed other suggestions and they were quite tasty. However I could not find anywhere how much batter to use for each cupcake, so I used the standard 1/4 cup, but it only made 20. How much batter does everyone else use in theirs?
These turned out delicious! Next time, I might add more cinnamon to the frosting, but I wouldn’t change anything else.
It was a very nice cupcake
I made the recipe, but I did not have the all spice and the ground cloves. I had whole cloves and smashed them. the cupcakes takes Great!
Absolutely delish! Only change I made was to add some chopped pecans to the batter. Will definitely make again!
Easy and fun, with a delicious outcome.I reduced the sugar for the frosting my nearly a cup and added two tablespoons of pumpkin puree which left a bit of a wonderful tangy contrast to the cupcakes.
perfect! absolutly perfect!!!
Made these for my kids Halloween get together and they were a complete success.
I make this recipe every year and it never fails. I did not have the 4 spices, but I did have pumpkin spice, so I use 2 teaspoons and I also dusted the pumpkin spice on top of the cupcakes instead of putting cinnamon into the frosting mixture.
Followed everything exactly for the first batch. It’s absolutely perfect. Followed the suggestions for a lower temp cooking and those were fine but much preferred the original recipe. We will definitely make these again and again! The cupcakes tasted better as the days went by, allowing the spices to really melt into the desert. Lovely!
Love it. I couldn’t stop myself from eating all the extra batter and frosting. easily 5 starts.
I make this recipe as is and am super impressed with these cupcakes!! The only thing I think could be better is the amount of frosting, not enough for me:)