Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 2-1/2 cups sugar

  3. 3 eggs

  4. 1 can (15 ounces) solid-pack pumpkin

  5. 2-1/3 cups all-purpose flour

  6. 1 tablespoon pumpkin pie spice

  7. 1 teaspoon baking powder

  8. 1 teaspoon ground cinnamon

  9. 3/4 teaspoon salt

  10. 1/2 teaspoon baking soda

  11. 1/2 teaspoon ground ginger

  12. 1 cup buttermilk


  14. 1 package (8 ounces) cream cheese, softened

  15. 1/2 cup butter, softened

  16. 4 cups confectioners' sugar

  17. 1 teaspoon vanilla extract

  18. 2 teaspoons ground cinnamon

Instructions Jump to Ingredients ↑

  1. Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe photo by Taste of Home In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.

  2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.


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