Pumpkin Cupcakes with Maple Cinnamon Cream Cheese Frosting

I can’t believe that I’ve made it all the way to the end of September without cracking open a can of pumpkin. Well, I’m happy to tell you that I did just that yesterday – fall baking has been commenced! I had a large can I had been hoarding from last year, so I ended up baking two treats. Look for the other on Friday! But for now, let’s talk about these cupcakes…

Last year I made some pumpkin spice latte cupcakes. But this, this cupcake is another animal all-together. Dense and moist, like a good carrot cake – but with all the rich, delicious flavor of pumpkin that you could possibly long for. The spices aren’t overwhelming either, which always urks me. I like my pumpkin items to taste like pumpkin – not a bunch of spices. The spices in the batter only compliment the pumpkin and make it shine.

I topped them with a maple and cinnamon studded twist to my usual cream cheese frosting recipe. I’ve been wanting to incorporate maple syrup into a frosting for quite some time now, and the flavor really played well off the pumpkin. I know this will be one I come back to year after year!

Pumpkin Cupcakes with Maple Cream Cheese Frosting

17 Comments

  1. Posted September 25, 2013 at 3:14 PM | Permalink

    they look yummy!

  2. Posted September 25, 2013 at 6:39 PM | Permalink

    Gorgeous photos! The cupcakes look so yummy!

  3. Posted September 26, 2013 at 7:24 AM | Permalink

    Beautiful cupcakes! I haven’t opened up my pumpkin yet, but these make me want to break it out this weekend. The pumpkin/maple combo is a great one.

  4. Kristen
    Posted September 26, 2013 at 8:20 PM | Permalink

    How many cupcakes does this yield?

  5. Posted September 28, 2013 at 2:42 PM | Permalink

    I love that cream cheese frosting! I just made mine with cinnamon but definitely need to try your maple version soon!

  6. Sandra Metts
    Posted November 16, 2013 at 1:34 PM | Permalink

    My husband is not a big fan of cream cheese frosting. I used this on carrot cupcakes and he loved them. Next I’ll try it on these pumpkin cupcakes. Delicious!

  7. mordo
    Posted December 4, 2013 at 12:43 AM | Permalink

    hi! first of all thanks for this good recipe, they sure look delicious. and i agree with the idea of spices. well, since i’m a foreigner i have a couple of questions, i hope you don’t mind answering them.
    we don’t have canned pumpkin here so i will make the job myself. i even cooked my pumpkins today with sugar (some traditional desert we have and actually it is a squash not a pumpkin. but yet i read that some of the canned pumpkins are indeed made of squash 🙂 anyway) and will smash them for the cupcakes. in this case how should i change the recipe, i don’t know if those canned pumpkins are sweetened. if not i’d have to reduce the sugar.
    other question, can we make the frosting without maple?
    and last, do you think it would make a good team if i add wallnuts to batter before cooking?

    • Posted December 5, 2013 at 6:10 PM | Permalink

      I might reduce the sugar by 1/4-1/2 a cup in your case. And, the frosting would still be delicious with no maple syrup!

  8. LeeAnn
    Posted March 19, 2014 at 8:57 PM | Permalink

    I just baked these and they turned out great!!! Thanks for the recipe!

    • Posted March 19, 2014 at 9:54 PM | Permalink

      Thanks for taking the time to stop by and comment! Glad you enjoyed them.

  9. Sarah Cope
    Posted September 27, 2015 at 4:38 PM | Permalink

    Oh…my…gosh! I just finished making these. They are unbelievable. Best cupcakes I’ve ever had. I have been looking for a recipe with a denser more “carrot cake” like cupcake. These are exactly that while staying super moist. The frosting is also WONDERFUL! Thank you for this recipe!

    • Posted September 29, 2015 at 12:29 PM | Permalink

      So glad to hear this, Sarah! Glad you found a winner! 🙂

  10. Katie S
    Posted November 29, 2015 at 4:08 PM | Permalink

    Is there a particular reason you omitted salt? Mine are baking in the oven now but the batter tastes like its missing something…. Hoping they come out okay!

    • Posted December 1, 2015 at 9:17 AM | Permalink

      I think it’s hard to taste what a cake will taste like in the end by tasting the raw batter. I always use salted butter, so I usually don’t add additional salt to my baking recipes.

  11. Rachael
    Posted December 8, 2016 at 11:51 AM | Permalink

    Lovely cupcake – received rave reviews! I followed the recipe to a T. The cupcake is a perfect balance of spice and pumpkin, and very moist. For sure a go-to autumn recipe.
    The icing – I didn’t think there was enough maple for my taste, so I added more – but then it made the icing too loose to pipe, so I had to add more sugar. Which lead to a dampened maple flavor. Around and around I went! lol I eventually got the maple flavor I was looking for, plus being perfect for piping. It was probably perfectly fine in the first place!
    I topped the cupcake off with an apple cider glaze — oh it just made the whole experience. It was like a bite of autumn! The pumpkin, spices, maple, and apple cider. YUM!

    • Posted December 11, 2016 at 12:08 PM | Permalink

      An apple cider glaze sounds phenom, Rachael! So glad you enjoyed them. Thanks for taking the time to come back and comment, appreciate it! 🙂

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