Are you sick of all things pumpkin yet? Yeah, I didn’t think so…or at least you won’t be after you try these AH-MAZING cupcakes. Oh and you’ll never buy store bought frosting again after you try this cinnamon cheesecake frosting. It’s so easy to make, only takes 5 ingredients and you’ll be licking your mixing beaters lol! Whip up a batch of these cupcakes, along with a some pumpkin spiced lattes, for your Halloween or Thanksgiving festivities.
Pumpkin Cupcake Ingredients
1 cup flour
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup brown sugar (packed)
pinch of salt
1 cup pumpkin puree
1/2 cup coconut oil
2 eggs
Instructions:Preheat oven to 350 degrees. In a mixing bowl, combine the flour, pumpkin pie spice, cinnamon, baking power, baking soda, sugar, brown sugar and a pinch of salt. In a separate mixing bowl, combine and mix the wet ingredients – pumpkin puree, coconut oil and eggs. Combine and mix the dry ingredients with the wet ingredients. Fill paper-lined muffin cups three-fourths full and bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before topping with cream cheese frosting.
Cinnamon Cream Cheese Frosting Ingredients
2 8 ounce packages of cream cheese
8 tablespoons of butter (room temperature)
1 tablespoon of vanilla
2 teaspoons cinnamon
2-3 cups of powdered sugar
Instructions: Mix the cream cheese and butter together until smooth and creamy. Mix in vanilla and cinnamon. Add one cup of powdered sugar at a time and mix until thoroughly combined.
