Pumpkin Spice Cupcakes with Cinnamon Maple Frosting


I have had TONS of pumpkin spiced cupcakes in my day and this one is by far the best pumpkin spiced cupcakes I have ever made and tried and I am so proud of her. I’ve put off putting a pumpkin cupcake recipe on the blog for so long because I could never get it right but these… these cupcakes are the ones in my dream. Yes, I sometimes dream about cupcakes. It’s totally normal. 

They are so light and soft that the day I made them I ate half of them. No ragrets! They’re also so well spiced because of the mix of pumpkin spice, brown sugar, and vanilla that it really shines through the cupcakes. And that cinnamon maple frosting… absolutely to die for! It's speckled with cinnamon and whipped until it's light as air. It literally feels like Fall just slapped you across the face when you bite into this cupcake. 

Another amazing thing about these cupcakes is that it can all be done in one bowl,  uses only one egg, and makes only 6 cupcakes! I love this because it's a good amount of cupcakes for 1 person, a family, or if you need more the recipe is so easy to double. It’s perfect. They’re so simple to make and there’s practically no mess or clean up.

I promise that if you make these cupcakes once and you’ll make them forever.

Pumpkin Spice Cupcakes with Cinnamon Maple Frosting

Makes 6 cupcakes

Pumpkin Spice Cupcakes Ingredients: 

  • ¼ cup of oil 

  • 3/4 cup of pumpkin puree

  • 1 egg 

  • 1 teaspoon of vanilla 

  • ⅓ of cup of brown sugar 

  • ¾ cup of all purpose flour 

  • 1 teaspoon of pumpkin spice 

  • 1 teaspoon of baking powder 

  • ½ teaspoon of baking soda 

  • ½ teaspoon of salt 

Cinnamon Maple Frosting Ingredients:  

  • 1 stick of butter, softened 

  • ½ cup of powdered sugar

  • 1 teaspoon of vanilla 

  • ½ teaspoon of cinnamon powder

  • ¼ teaspoon of fine sea salt

  • 2 tablespoon of maple syrup 

Instructions: 

  1. Preheat your oven to 350 degrees and add 6 cupcake liners to a cupcake tray. 

  2. In a large bowl or mixer, and whisk together the ¼ cup of oil, 3/4 cup of pumpkin puree, 1 egg, 1 teaspoon of vanilla, ⅓ cup of brown sugar until everything comes together. 

  3. Next, add in ¾ cup of all purpose flour, 1 teaspoon of pumpkin spice, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt. Divide the batter into 6 cupcakes. 

  4. Bake for 18 mins & let cool in the tray. In the meantime, add all the frosting ingredients into a bowl or mixer & beat for 4 - 5 mis on medium high speed until it’s light and fluffy or 8 -10 mins by hand.

  5. Once the cupcakes are cool to the touch, pile on tons of frosting onto each cupcake and devour!

** Rinse out the bowl or mixer before starting on the frosting**

My favorite appliances that help me create all my recipes! 
Cusinart: It was a birthday present I got that I use all the time to make doughs, smoothies, sauces, & during the holiday it has a permenant place on my counter 
Cast Iron: Comes pre seasoned, ready to use after a quick wash and makes some great eggs in the morning! Along with searing meats, toasting bread, & you can't forget corn bread!
Kitchen Aid: Literally a bakers best friend. It comes with a glass bowl so taking photos is a blast. Its really an investment but one worth making!

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