Made with real pumpkin, these Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting are made from scratch with rich spices.
Each year around this time, I find myself reaching for a baking pumpkin or two. I feel the urge to make my family favorite, Homemade Roasted Pumpkin Pie, along with these delicious Pumpkin Spice Cupcakes.
Both recipes use “warm” spices like cloves, cinnamon, and nutmeg. There’s something about the smell of these spices that just speak cozy deliciousness.
Add to this rich roasted pumpkin and you’ve got yourself a great start for a super amazing dessert.
Pumpkin Spice Cupcakes are very moist with hints of spice and the frosting is maple-flavored dusted with leftover cinnamon.
How to Make Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting Recipe
The star of these cupcakes is, of course, pumpkin. This recipe can be made with both fresh or canned pumpkin, which makes it easy to make and bake it year round.
Fresh Roasted Pumpkin
The prep for this recipe takes place the day (or night) before. You’ll have to roast your pumpkin in the oven and then allow it to cool for at least 8 hours. Twenty-four hours is best. Incidentally, I provide the details how to carry out this task in my pumpkin pie recipe.
If you don’t have access to baking pumpkins or can’t spare the time to make it fresh, then you can definitely use a canned version that’s 100% pumpkin, like Libby’s.
For this recipe, you’ll need one 15 ounce can of pumpkin.
After this, mix the ingredients together as you would a regular cupcake recipe. It’s always best to start with the dry ingredients first then add the wet ingredients, second, one at a time.
Place muffin liners in each cup and fill with the pumpkin cupcake batter 3/4 high in each. Put the muffin tins in a preheated 375 degree F oven for about 25 minutes. Check for doneness with a toothpick and if it comes out clean, your cupcakes are done.
Remove from the oven and allow to cool before frosting.
Finally, these Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting are perfect for potlucks, bake sales or family gatherings. They can also be frozen to be eaten later. Just be sure to place in a tightly sealed container and allow them to come to room temperature before serving.
Recipe Option: Pumpkin Spice Loaves
For a quick alternative to baking cupcakes, and/or if you have any leftover batter, make a loaf or two of Pumpkin Spice Loaves.
You will follow the same instructions as you would for the Pumpkin Spice Cupcake recipe.
Grease and flour your loaf pans and fill with batter 3/4 of the way up the side. Bake for approximately 25-30 minutes or until a toothpick, inserted in the middle comes out clean. Be sure to cool before frosting or slicing.
For more delicious pumpkin recipes, be sure to check out Wisconsin Homemaker’s Recipe Section, as well as these seasonal favorites:
- Old Fashioned Molasses Cookies
- Pumpkin Spice Pancakes
- Cuban Pumpkin Flan Recipe
- Cinnamon Brioche French Toast Sticks
- Apple Dump Cake with Pecans
Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
For the Cupcakes:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup light brown sugar packed
- 1 1/2 cup sugar
- ¾ cup of butter softened
- 4 eggs
- 1 tbsp vanilla extract
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 cup milk whole
- 2 cups roasted fresh pumpkin or 15 oz 100% pure pumpkin (canned)
For the Frosting:
- 8 oz butter 2 sticks, slightly softened
- 8 oz cream cheese regular (not low fat)
- 3 tbsp heavy cream
- 4 cups powdered sugar more or less depending upon frosting consistency
- 1/2 tsp vanilla extract
- 1 tsp maple extract
For the Cupcakes:
- Preheat oven to 375 degrees F.
- In a large bowl, mix together flour, baking soda and salt.
- In a medium bowl, cream together sugars and butter, milk and spices.
- Add dry ingredients to wet ingredients, then add eggs.
- Finally, add roasted pumpkin.
- Pour batter 3/4 from the top of each lined muffin cup. Do this for all 24 cupcakes.
- Bake for 25-30 minutes (check it at 25 minutes) or until toothpick inserted in center of one of the cupcakes comes out clean.
- Remove. Let cupcakes cool before frosting.
For the Frosting:
- While the cupcakes are cooling, make the frosting.
- Using a stand mixer, cream together butter, cream cheese,heavy cream and powdered sugar. Mix on slow.
- Speed up mixer a bit to whip the frosting light. Add vanilla and maple flavoring. Mix well again.
- Using either a flat frosting knife or baker’s piping bag, frost cupcakes. Refrigerate any leftover frosting. Serve. Enjoy!