How to Cook Pumpkin Spice Cupcakes With Cinnamon Icing

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How to Cook Pumpkin Spice Cupcakes With Cinnamon Icing

The savory rush of pumpkin, spices, and sweet cinnamon create the perfect autumn comfort and nostalgia of cozying up with best friends by the fire after a long night of trick or treating.

Kelsey Wiltrout

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Step 1 of 16

What you will need :)

Step 2 of 16

Preheat the oven to 350 degrees F

Step 3 of 16

In a mixing bowl, Whisk together: flour, cinnamon, cloves, ginger, nutmeg, pumpkin pie spice, salt, baking powder, and baking soda

Step 4 of 16

Set aside mixture

Step 5 of 16

In a new bowl, add sugar, brown sugar, butter, and vegetable oil

Step 6 of 16

Beat until the mixture is light and fluffy!

Step 7 of 16

Mix in the eggs

Step 8 of 16

Stir in milk and pumpkin purée

Step 9 of 16

Slowly add in all of the flour mixture that you set aside earlier. I like to do about a half cup at a time

Step 10 of 16

Once all of the flour is in, add the pudding. This is my secret to keeping the cupcakes moist.

Step 11 of 16

Allocate mixture into baking cups; should make 24!

Step 12 of 16

Bake for about 20-25 minutes in the oven

Step 13 of 16

make the icing :) Mix in cream cheese, 2 tbsp of cinnamon, sugar, and 1/4 stick of softened butter. Note: most recipes call for confectioners sugar but I use granulated- gives it a nice texture

Step 14 of 16

Once cupcakes are golden brown, remove from oven an let cool for 20 minutes

Step 15 of 16

Add the icing ;)

Step 16 of 16

Sprinkle some cinnamon on top for a little garnish

You're Done

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Kelsey Wiltrout

Washington D.C

mobile.twitter.com/kmariex

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2 ¼ Cups All purpose flour

1 Teaspoon Ground cinnamon

½ Teaspoons Cloves

½ Teaspoons Ground nutmeg

½ Teaspoons Ground ginger

½ Teaspoons Pumpkin pie spice

½ Teaspoons Salt

1 Tablespoon Baking powder

½ Teaspoons Baking soda

1 Cup butter, softened

1 Cup Granulated sugar

⅓ Cups Brown sugar

2 Eggs

1 ¾ Cups Milk

1 Cup Pumpkin purée

1 Cup Vanilla or pumpkin insant Pudding

You didn't mention the vegetable oil (step 5) in the ingredients list! How much do you use?

Paul Verlaan 6 months ago

Great pictures and well done on this guide 😄

Linda O. 7 months ago

Thank you!

Jackson Pearce 7 months ago

for the icing: i use about 1/2 cup sugar to every cup of cream cheese :)

Kelsey Wiltrout (author) 7 months ago

Could you please give the measurements for the icing? Cream cheese isn't in the supply list, and how much sugar? Thank you!

Jackson Pearce 7 months ago

Janice, I freeze cupcakes by putting them in a plastic container. Let them thaw, they'll taste good as new after frozen for a month. :)

Ben Lewis 7 months ago

PS Kelsey, I would like to make these today and freeze them for next week. How do you freeze cupcakes? Also, have you ever tried doing 1/2 the recipe for less cupcakes?

Janice Wells 7 months ago

I have been looking for pumpkin cupcake recipes for my party next week. These look perfect! Thank you!

Janice Wells 7 months ago