"We all need a little pumpkin spice in our lives, especially in the fall. This recipe is a playful twist on a Thanksgiving classic, combining the nostalgic flavors of pumpkin pie with a dreamy maple cream cheese frosting for a heavenly cupcake that tastes like home. Simple and made with lots of love, this recipe is perfect for Thanksgiving and Friendsgiving alike."
Pumpkin Spice Cupcakes
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Prep time: 30mins
Cook time: 18mins
Serves or Makes: 20 Cupcakes
Recipe Card
ingredients
- 1 (15 oz can) pumpkin puree
- 3 large eggs
- 1/3 cup full fat Greek yogurt, (4-5% milk fat)
- 1/3 cup water
- 1 package spice cake mix, (18.25 oz)
- 1/2 teaspoon cinnamon
- 8 ounces cream cheese
- 4 tablespoons unsalted butter
- 3/4 teaspoon vanilla
- 2 tablespoons maple syrup
- 3 cups confectioners sugar
Method
Step 1
Preheat oven to 350 degrees. Line muffin pans with cupcake liners.
Step 2
In a large bowl or KitchenAid mixer fitted with a paddle attachment, blend pumpkin, eggs, greek yogurt, and water on medium speed until smooth.
Step 3
Add cake mix and cinnamon, blending on low speed for 2 minutes.
Step 4
Spoon batter into each cupcake liner, filling the liner approximately ¾ full. Tap muffin pan on your countertop 4-5 times to remove any air bubbles.
Step 5
Bake for 18-19 minutes or until a toothpick inserted into the center comes out with only a few crumbs (no wet batter). Every oven is different, so keep an eye on your cupcakes for the last few minutes.
Step 6
Remove cupcakes from oven and allow to cool completely in pans.
Step 7
In a large bowl or KitchenAid mixer fitted with a paddle attachment, beat cream cheese, butter, vanilla extract, and maple syrup on high speed until smooth.
Step 8
Add confectioners sugar. Mix on low speed until incorporated, then increase to high speed for one minute.
Step 9
Pipe frosting onto cooled cupcakes (I used a Wilton 1A tip). Garnish with chopped pecans or walnuts.