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Pumpkin Cupcakes | Spiced Cream Cheese Frosting

bakingwithnessa
Get ready to fall in love with these delightful pumpkin spice cupcakes topped with heavenly spiced cream cheese frosting! As the leaves turn and the air gets crisp, there’s no better way to celebrate the season than with these warm, comforting treats!
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Prep Time 10 minutes
Bake / Cook Time 18 minutes
Total Time 28 minutes
Course Autumn Baking
Cuisine Autumn Food
Servings 12

Equipment

Muffin Flexipan®
Baking Sheet (M)

Ingredients
 

PUMPKIN SPICE MUFFINS

  • 4.41 oz (125 g) all-purpose flour (Original Recipe calls for cake flour: 4.94 oz | 140 g)
  • 0.88 oz (24 g) corn starch (My Personal Addition)
  • 3/4 tsp (3 g) baking powder
  • 1/8 tsp (0.5 g) baking soda
  • 1 Tbsp (6 g) pumpkin pie spice (Homemade recipe HERE)
  • 1/4 tsp (1.5 g) sea salt
  • 2.47 oz (70 g) butter (Softened | At Room Temperature)
  • 5.29 oz (150 g) granulated sugar (Original Recipe Calls for Granulated Sugar only)
  • 1 egg (Large | At Room Temperature)
  • 1 tsp (5 g) vanilla bean paste
  • 4.27 oz (121 g) pumpkin purée (At Room Temperature)
  • 2.12 oz (60 g) Buttermilk (At Room Temperature)

SPICED CREAM CHEESE FROSTING

  • 6 oz (170 g) butter (Softened | At Room Temperature)
  • 6 oz (170 g) cream cheese (Cold)
  • 9.55 oz (270 g) powdered sugar
  • 2 tsp (4 g) pumpkin pie spice (Homemade recipe HERE)

Instructions
 

PUMPKIN SPICE MUFFINS PREPARATION

  • In a mixing bowl, whisk the all-purpose flour together with the corn starch, baking powder, baking soda, pumpkin pie spice, and sea salt. Set aside.
    4.41 oz all-purpose flour, 3/4 tsp baking powder, 1 Tbsp pumpkin pie spice, 1/4 tsp sea salt
  • In a separate mixing bowl, cream the softened butter together with the granulated sugar until light and fluffy, about 2 minutes.
    5.29 oz granulated sugar, 1 egg, 4.27 oz pumpkin purée, 1 tsp vanilla bean paste
  • Add in the egg and vanilla bean paste. Beat for an additional minute.
  • Mix in the pumpkin purée.
  • Add in the flour/spice mixture together with the buttermilk. Fold until just combined. Set aside.
  • Scoop the batter into the wells of your Muffin Tray (about 1/2 full).

BAKE!

  • Bake for 18 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 15 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
  • Once your Pumpkin Muffins are out of the oven, let them cool down for about 10 minutes before unmolding then onto your cooling rack. NOTE: I like to bake mine the day prior so I can do the frosting the day of.

SPICED CREAM CHEESE FROSTING PREPARATION

  • In a mixing bowl, add the softened butter and beat on high until light and fluffy, about 5 minutes. Mix in the cold cream cheese. Then, add the powdered sugar and pumpkin pie spice a little at a time until combined. Continue to whip the frosting on high speed until light and fluffy.
  • Transfer the spiced cream cheese frosting to a piping bag with the star tip. Pipe frosting on top of the muffins. Enjoy! Autumn Leaves & Pumpkins Please!
  • NOTE: These cupcakes are best enjoyed the day of. However, you can store the muffins wrapped at room temperature and the frosting in the refrigerator up to 3 days for assembly later.

YouTube Video

Photos

Nutrition

Calories: 391kcal | Carbohydrates: 47g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 272mg | Potassium: 73mg | Fiber: 1g | Sugar: 36g | Vitamin A: 2290IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
Keyword Autumn Baking, best pumpkin muffins, bon cook, cream cheese frosting, fall recipes, guy demarle, libby's pumpkin, pumpkin cupcakes, Pumpkin Purée, pumpkin spice
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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https://bakingwithnessa.com/pumpkin-cupcakes-spiced-cream-cheese-frosting/