Name: Mini Pumpkin Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 48
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1 cup packed brown sugar; 1/2 cup granulated sugar; 1 1/2 cups canned pumpkin; 1 egg; 1 tsp vanilla; 2 1/4 cups all-purpose flour; 1 1/4 teaspoon ground cinnamon; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground nutmeg; 1/2 cup butter, at room temperature; 6 ounces cream cheese, at room temperature; 1 teaspoon vanilla extract; 3 cups powdered sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon ground ginger

Soft, pillowy Mini Pumpkin Cupcakes topped with the BEST cinnamon cream cheese frosting! A delicious fall treat that’s perfect for feeding a crowd!

Mmmmmmmm… what is it about Fall that’s so delicious?? After a summer of corn on the cob and fresh fruit, grilled chicken and giant green salads, there’s something wonderful about switching gears to fall… to foods that are warmer, heartier, and always so satisfying.

There’s a lot about Fall that’s wonderful… the crispness of the air, the welcome warmth of the sun, the crunch of dried leaves on the ground, the smell of bonfires, the way it sometimes looks like it’s snowing leaves on a windy day. Fall days feel like a reminder to live in the moment and enjoy it while it lasts because, of course, we all know it won’t last long.

Speaking of not lasting long… these Mini Pumpkin Muffins never do. And once you try them, you’ll understand why! They’re the perfect little bite sized treat, topped with the most amazing cinnamon cream cheese frosting. They taste just like fall should: sweet, satisfying, and pumpkin spiced.

what you’ll need for this recipe

Butter – I used butter in place of oil in this cupcake recipe, but the two act in basically the same way in cakes and other baked goods. You can feel free to substitute the same amount of vegetable oil if you prefer. I also used 1/2 cup butter in the cream cheese frosting.

Sugars – I used not just one, but two types of sugar in this recipe. (And if you’re counting the frosting, I used three!) 1 cup of brown sugar combined with 1/2 cup of granulated sugar gives these cupcakes just the sweetness they need.

Pumpkin – Pumpkin is, of course, the star of the show. I used 1 1/2 cups of pumpkin puree (not pie filling) in this recipe. Canned pumpkin puree can be found in the baking aisle at your local grocery store.

Egg – I used 1 large egg in this recipe. Egg is what gives these cupcakes their pillowy texture.

Vanilla – Vanilla extract is always a must in cakes, and I used 1 teaspoon of pure vanilla in both the cupcakes AND the frosting.

Flour – I used 2 1/4 cups of all purpose flour in these cupcakes. You can feel free to substitute other types of flour; just be sure to follow the substitution guidelines on the package.

Baking powder & soda – I used both baking powder and baking soda for leavening purposes. Using both helps create lightness in baked goods.

Fall spices – A simple combination of cinnamon, nutmeg and ginger gives these cupcakes the perfect fall flavor. I used cinnamon and nutmeg in the cupcakes, and cinnamon and ginger in the frosting.

Cream cheese – Cream cheese is a key ingredient in the frosting, and I used 6 ounces of plain cream cheese. Be sure you soften it to room temperature before attempting to make the frosting.

Powdered sugar – Powdered sugar is the third type of sugar used in this recipe, and it’s used in the frosting! I used 3 cups or powdered sugar, but you can feel free to use a bit less if you prefer.

how to make mini pumpkin cupcakes

Combine the butter and sugars. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until creamy.

Add the remaining ingredients. Beat in pumpkin, egg and vanilla until light and fluffy. Mix in flour, cinnamon, baking powder, baking soda, salt and nutmeg until blended.

Fill the muffin tins and bake. Lightly grease 2 mini muffin tins (48 cups total) and fill each 3/4 full. Bake for 17-20 minutes or until cupcakes are set. Cool for 5 minutes in muffin tins, then remove to wire racks to cool completely.

Make the frosting. In a medium mixing bowl, using an electric mixer on low speed, beat the butter, cream cheese, and vanilla until smooth and thoroughly blended (about 1 minute.) Add the powdered sugar, mixing until smooth, about 1 minute, then add the cinnamon and ginger and beat on medium speed for 1-2 minutes to lighten the frosting.

Frost the cupcakes & enjoy. Frost the cupcakes using a piping bag, spoon, or knife. Sprinkle with cinnamon or pumpkin pie spice as desired. Cupcakes can be enjoyed immediately or stored, covered, in the refrigerator for up to 1 week.

tips for success

The most important tip for the success of this recipe is to be sure the butter and cream cheese are softened to room temperature. This will ensure a smooth, creamy batter and frosting without any lumps.

Recipe Variations

Make regular sized cupcakes instead of mini (increase baking time accordingly)
Substitute pumpkin pie spice for the cinnamon
Add additional cinnamon for more intense flavor
Sprinkle with powdered sugar instead of frosting
Use vanilla buttercream in place of cream cheese frosting
Top with a streusel topping before baking

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