Rating: 2.5 stars
165 Ratings
  • 5 star values: 22
  • 4 star values: 24
  • 3 star values: 27
  • 2 star values: 56
  • 1 star values: 36
Kristen Evans Dittami

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Credit: Joseph De Leo

Recipe Summary

hands-on:
30 mins
total:
50 mins
Yield:
Makes 24 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the cupcakes: Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and allspice.

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  • In a large bowl, mix together the pumpkin puree, eggs, granulated sugar, and oil until uniform in color. Add the flour mixture. Mix until just combined (do not overmix).

  • Divide the batter among the prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 20 to 24 minutes. Transfer the cupcakes to a wire rack and let cool completely before frosting.

  • Make the frosting: Using an electric mixer, beat the cream cheese, butter, confectioners’ sugar, maple syrup, and salt on high until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as necessary. Frost the cupcakes.

Nutrition Facts

259 calories; fat 12g; saturated fat 4g; cholesterol 33mg; sodium 207mg; protein 3g; carbohydrates 36g; sugars 25g; fiber 1g; iron 1mg; calcium 12mg.
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