Pumpkin Cupcakes
Total Time
1 hour 33 minutes
Prep Time
30 minutes
Cook Time
18 minutes
Rating
5 out of 5 stars
(15)
Ingredients
12 cupcakes
- 1 1/2 cups (195g) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp kosher salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (105g) dark brown sugar, packed
- 1/2 cup (108g) vegetable oil
- 1 1/2 cups (345g) pumpkin puree
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup (110g) unsalted butter, room temp
- 8 oz cream cheese, room temp
- 4 cups (400g) powdered sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/2 cup (125g) creamy peanut butter
- 3 tbsp unsalted butter, room temp
- 1 cup powdered sugar + 2–3 tbsp as needed
- 1/4 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/4 cup (50g) granulated sugar
- 2 tsp ground cinnamon
- Mini chocolate chips
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Preparation
Step 1
Preheat the oven to 350F and line a cupcake pan with 12 paper liners.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Step 3
In a large mixing bowl, whisk together the sugars, oil, and pumpkin, followed by the vanilla and eggs.
Step 4
Pour the dry ingredients into the wet ingredients and mix to combine.
Step 5
Divide the batter between the liners, filling each about 2/3 full.
Step 6
Bake for 16-18 minutes or until a toothpick in the center comes out clean with a few moist crumbs.
Step 7
While the cupcakes cool, make the frosting.
Step 8
Using a hand or stand mixer with the whisk attachment, mix together the butter and cream cheese until smooth.
Step 9
Mix in 1 cup of powdered sugar at a time, followed by the cinnamon and vanilla.
Step 10
Store the frosting in the refrigerator until you’re ready to frost. It will thicken as it chills.
Step 11
In a medium bowl, mix together the peanut butter and butter.
Step 12
Mix in the powdered sugar and pumpkin pie spice, followed by the vanilla.
Step 13
In a side dish, mix together the cinnamon and sugar.
Step 14
Scoop out 1/2 tbsp of dough and roll it into a ball. Use a toothpick to press ridges all around the ball, then roll in the cinnamon sugar.
Step 15
Press a mini chocolate chip on top to finish off the pumpkin. Store the pumpkins in the refrigerator until you’re ready to decorate.
Step 16
When the cupcakes have completely cooled, fill a large piping bag with the frosting.
Step 17
Pipe the frosting onto each cupcake, sprinkle with cinnamon sugar, and press a pumpkin on top. Keep the cupcakes in the refrigerator until you’re ready to serve.
Step 18
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Chef's notes
Use full-fat Philadelphia cream cheese for the best flavor and consistency.
Ensure both cream cheese and butter are softened at room temp before mixing to avoid lumps.
Mix in powdered sugar one cup at a time to ensure smoothness.
Chill the frosting to stabilize it for piping.
