If there’s one flavor that screams fall, it’s pumpkin spice. These moist and flavorful pumpkin spice cupcakes are sure to be a hit at any autumn gathering.

But what sets them apart is the delicious cinnamon cream cheese frosting that perfectly complements the warm spice flavors of the cupcakes.

Ingredients:

1 and 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
8 oz block of cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
4 cups powdered sugar
2 teaspoons ground cinnamon
2-3 tablespoons milk

Instructions:

Preheat the oven to 350°F (177°C). Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until well combined.
Add the dry ingredients to the wet ingredients and stir until just combined. Be sure not to overmix – some lumps are okay.
Fill the cupcake liners 3/4 full with the batter. Bake for 20-22 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
To make the frosting, using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and smooth.
Add the powdered sugar and cinnamon, and beat on low speed for 30 seconds. Then, turn up to medium-high speed and beat for another 2 minutes.
Add the milk, one tablespoon at a time, until the frosting reaches your desired consistency. If the frosting is too thin, add more powdered sugar. If it’s too thick, add more milk.
Once the cupcakes are completely cooled, pipe or spread the frosting onto the cupcakes. Enjoy!

Tips:

For an extra special touch, sprinkle some cinnamon sugar on top of the frosting. Not only does is look pretty, but it also adds an extra punch of cinnamon flavor. You can also add a small pinch of salt to the frosting to balance out the sweetness.

Alternatively, you can make these cupcakes into pumpkin spice muffins by skipping the frosting and adding some chopped nuts or cinnamon sugar on top before baking. Bake for a few minutes longer than the cupcakes.

If you’re short on time, you can use store-bought pumpkin pie spice instead of measuring out each individual spice. Use 2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, cloves, and nutmeg.

Conclusion:

These pumpkin spice cupcakes with cinnamon cream cheese frosting are the perfect fall treat. Moist and flavorful, with just the right balance of warm spices and sweetness.

And the frosting takes them over the top – it’s rich and creamy with a lovely hint of cinnamon. Best of all, they’re easy to make and can be customized with your own personal touches. So whether you’re hosting a fall party or just want to enjoy a delicious treat, give these cupcakes a try!.