Mombian Cooks: Pumpkin Cupcakes with Pumpkin Frosting

Pumpkin cupcake with pumpkin frosting‘Tis the season for all things pumpkin, so I doubled down with these sweet treats of pumpkin-y goodness.

For the cupcakes:

Preheat oven to 400°F.

Grease a 12-muffin tin or use paper liners.

Combine in a mixing bowl:

  • 2 cups all-purpose flour (or 1 cup all-purpose and 1 cup whole wheat)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Pinch of ground cloves

In a separate bowl, combine:

  • 3/4 c. canned pumpkin (pure pumpkin, not pie filling)
  • 3/4 c. milk
  • 1/3 c. melted butter (or vegetable oil)
  • 3/4 c. brown sugar
  • 2 large eggs
  • 1/2 c. chopped candied ginger and/or chocolate chips and/or cinnamon chips

Fold wet and dry ingredients together until just mixed. Spoon into muffin tin.

Bake for 15-20 minutes. Remove from tin and cool.

For the frosting:

With a hand or stand mixer, beat together:

  • 6 oz. cream cheese (or Neufchatel “light” cream cheese), softened
  • 1/2 stick (4 TBS) butter, softened

Add:

  • 1/4 c. canned pumpkin (not pie filling)
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg

Blend again and add:

  • 3-4 cups confectioners’ sugar (depending on your desire for sweetness and the stiffness of the frosting you want

When the cupcakes are fully cool, frost and serve to your little monsters.

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