Blog / Recipes / Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
by Swanson Health
S
Low Sodium
Vg
Vegetarian
Pumpkin and cinnamon are essential fall flavors. Include them in cupcakes, and you've got one knock-out dessert! Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting are a homemade treat sure to impress your guests. These cupcakes are delicious with the homemade frosting, but if you're looking for a more calorie-friendly option, these are fantastic on their own as well!
Pumpkin spice makes everything more delight-fall, don't you think?
Time: 45 min-1 hr
Serves: 16
Serving size: 1 cupcake
Ingredients:
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup flavor-free coconut oil
  • 1/3 cup milk
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 tablespoons ground cinnamon
  • 2 tablespoons white sugar
    • ***Frosting (optional): 
  • 1/2 cup (1 stick) salted butter (softened)
  • 1 package (8 oz.) cream cheese
  • 3-4 cups powdered sugar
  • 1-2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon
    • Instructions:
    1. Preheat oven to 350 degrees F. Line or spray muffin tins for about 16 cupcakes.
    2. In a large bowl, combine flour, baking powder, baking soda, salt, 2 teaspoons of cinnamon, nutmeg and cloves.
    3. In a stand mixer or medium mixing bowl, combine dark brown sugar and eggs.
    4. To egg mixture, add pumpkin, oil, milk and vanilla. Mix well.
    5. Slowly add dry mixture to wet, and mix until combined. Careful not to overmix.
    6. In small mixing bowl, combine 2 tablespoons of cinnamon with white sugar.
    7. Spoon about 1 tablespoon of batter into each prepared cup.
    8. Sprinkle about 1/2 teaspoon cinnamon/sugar mixture over batter.
    9. Spoon another approx.1 tablespoon of batter into each cup.
    10. Top each cupcake with an additional approx. 1/2 teaspoon cinnamon/sugar mixture.
    11. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
    12. For frosting, beat softened butter and cream cheese together and add vanilla exact after mixture is light and fluffy.
    13. Combine powdered sugar with cinnamon in separate bowl and slowly add to mixture, beat until creamy.
    14. Once desired consistency is met, frost each cupcake and enjoy!
    Nutrition facts (per serving):
    ***Without frosting:
  • Calories 144
  • Fat 7.7 grams
  • Carbs 16.9 grams
  • Sugar 5.3 grams
  • Protein 2.6 grams
    • ***With frosting:
  • Calories 419
  • Fat 27.7 grams
  • Carbs 40.7 grams
  • Sugar 28.3 grams
  • Protein 3 grams