Pumpkin Cupcakes with Maple Cinnamon Cream Cheese Frosting

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Dessert, Sweets


A sweet, rich dessert that is perfect for fall.



  • 1 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup walnuts, chopped
  • pinch of Kosher salt
  • 1 stick butter, softened
  • 1/2 cup sugar
  • 1/2 cup canned pure pumpkin puree
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs
  • 18oz block cream cheese
  • 2 Tbsp. butter, softened
  • 1 tsp maple syrup
  • 1 tsp ground cinnamon


  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
  3. In a large bowl, add the butter and the sugar and beat with a mixer until light and fluffy (about 3 minutes). Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time.
  4. Incorporate the dry mixture into the wet mixtures together until thoroughly combined. Add chopped walnuts and mix in.
  5. Using an ice cream scoop fill each cupcake liner 3/4 of the way full. Bake until the a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .
  6. For the cream cheese frosting: Add the cream cheese, butter, maple syrup,and cinnamon to a large bowl and beat until creamy. Gradually add the powdered sugar until well combined.
  7. Use cupcake corer or spoon to scoop out the center of the cupcake and fill with icing. Put the top back on the cupcake and top cupcakes with frosting.


I refrigerate these cupcakes because of the cream cheese frosting. When you are ready to serve let them sit out for 20 minutes to soften.