Autumn Pumpkin Spice Cupcakes Recipe with Cream Cheese Frosting -
Pumpkin spice cupcakes recipe with cream cheese frosting and chopped walnut topping

Autumn Pumpkin Spice Cupcakes Recipe with Cream Cheese Frosting

The hardest thing about making this yummy recipe for pumpkin spice cupcakes is having to wait until they’re frosted to eat them. The yogurt and oil make them extra moist and fluffy too.
Pumpkin spice cupcake recipe includes cream cheese frosting and chopped walnuts on top.
These pumpkin spice cupcakes are so delicious, bet you can’t eat just one!
Makes 24 cupcakes

Ingredients

  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 (15-ounce) can pumpkin puree
  • 1 3/4 cups brown sugar
  • 1/2 cup plain Greek yogurt
  • 1/2 cup vegetable oil
  • 4 eggs, room temperature
  • 2 teaspoons vanilla extract
Pumpkin cupcake batter poured into cupcake tins and ready to bake
Fill the cupcake liners about 3/4 way up to allow room for rising.

Cream Cheese Frosting

  • 1 (8 ounce) package cream cheese
  • 1 stick (1/2 cup) unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped walnuts (optional)
Pumpkin cupcakes freshly baked and cooling on a cooling rack before getting frosted
Cool the cupcakes completely before frosting to avoid any melting.

Instructions to make Pumpkin Spice Cupcakes Recipe

  • Preheat the oven to 350° F. Fill a cupcake pan with paper liners.
  • In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice and salt.
  • In a large bowl, mix together the pumpkin, sugar, yogurt and oil until smooth.
  • Mix in each egg, one at a time. Add the vanilla extract.
  • While hand-stirring the pumpkin mixture,  slowly add in the flour mixture until fully combined. Do not overmix.
  • Using a large spoon, transfer the batter to fill each cupcake liner almost all the the way full.
  • Place in oven on middle rack and bake for 26-28 minutes. (A toothpick inserted in the center of the cupcakes should comes out clean.)
  • Let the cupcakes cool in the pan for 5 minutes, and then remove and transfer to a cooling rack.
  • When completely cool, frost pumpkin spice cupcakes with the cream cheese frosting and top with nuts (if desired).

Instructions to make Cream Cheese Frosting

  • Using an electric beater, whip the cream cheese and butter together until creamy. Beat in the sugar until combined and fluffy. Mix in the vanilla extract.
Pumpkin cupcakes on cooling rack with cream cheese frosting and chopped walnuts
I put the nuts in a bowl and then dip the freshly-frosted cupcake in upside down. Super easy.

The Taste of Autumn

Enjoy these little morsels of Autumn-in-a-cupcake! Don’t forget to store your pumpkin spice cupcakes in an airtight container. I put mine in the frig to keep the frosting fresh because of the cream cheese. Eat them cold or take them out and let them sit for 30 minutes to warm up to room temp – either way they are delicious!

(We’re wondering what they might taste like accompanied by a nice Pumpkin Spice Latte from Starbucks???)

Fall medley of green and white pumpkins on hay bales sitting on front porch of Craftsman style home
We’re not ready for Halloween orange yet, but pumpkins come in many colors.

 

 

 

If you like this recipe, try a couple of other favorites:

Baked French Toast Recipe

Bourbon Pineapple Upside Down Cake

whole pineapple upside down cake with pineapple rings, pecans, brown sugar caramel and maraschino cherries
Looks so awesome right out of the pan, all full of caramel goodness.

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