Pumpkin Spice Cupcakes

I am so excited that pumpkin season is back, and to share this recipe for Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting! I eat/drink pumpkin flavored things all year, but September through December are when I can truly indulge in my pumpkin obsession.

To kick off the season in style, I decided to make pumpkin cupcakes.

The cupcake recipe is adapted slightly from Annie’s Eats recipe for Spiced Pumpkin Cupcakes and the icing is an adaptation of a Cinnamon Cream Cheese Frosting from Kraft.

Pumpkin Spice Cupcakes:

• 2 2/3 cups all-purpose flour
• 2  teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin spice
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon salt
• 2 Green Mountain Pumpkin Spice K-Cups (about 3 tablespoons?)
• 1 15 oz can pumpkin puree
• 1 cup sugar
• 1 cup packed dark brown sugar
• 1 cup canola oil
• 4 large eggs, at room temperature

Cinnamon Cream Cheese Frosting:

• 1 8 oz. package of Cream Cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon  vanilla extract
• 1 16 oz package of powdered sugar
• 1 teaspoon ground cinnamon

Preheat your oven to 350 degrees F and line your muffin pan with liners. In a medium bowl, add the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt & coffee grounds, mixing to combine.

Note: I used two Green Mountain Pumpkin Spice K-Cups as my coffee grounds. I’m estimating that there are about 1.5 tablespoons in each k-cup. I prefer Green Mountain’s Pumpkin Spice because it doesn’t have any sugars or sweeteners added, so you can control the level of sweetness. Feel free to use any pumpkin flavored coffee grounds, but you may need to adjust for the added sugars.

In a large bowl, add the pumpkin, granulated sugar, brown sugar, and oil and blend.

Add eggs one at a time, beating well after each egg.

Add half of the flour mixture to the wet mixture and combine on low speed. Add the second half of the flour mixture and mix until just combined.

Fill the cupcake liners about three-quarters full.

Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean about 18 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.

While the cupcakes are baking, make your frosting. Beat cream cheese, butter, vanilla extract, and cinnamon in a large bowl using a mixer. Gradually add powdered sugar, mixing to combine. I added the powdered sugar in 6 batches.

When the cupcakes are completely cool, top with the icing. This icing is really decadent so I didn’t put much on top of each cupcake. Sprinkle with cinnamon. if desired

I think I’m in love. I am so happy with how these turned out!

Annie from Annie’s Eats should be so proud of these cupcakes and I thank her for posting such a fantastic recipe. On a related note, she has so many wonderful recipes on her blog, be sure to stop over there and check them out!

The addition of the coffee added a more bold flavor to the cupcake which I really enjoyed.

 

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Pumpkin Spice Cupcakes

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Yield: 24 cupcakes

Serving Size: 1 cupcake

Ingredients

Pumpkin Spice Cupcakes:
• 2 2/3 cups all-purpose flour
• 2  teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin spice
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon salt
• 2 Green Mountain Pumpkin Spice K-Cups (about 3 tablespoons?)
• 1 15 oz can pumpkin puree
• 1 cup sugar
• 1 cup packed dark brown sugar
• 1 cup canola oil
• 4 large eggs
Cinnamon Cream Cheese Frosting:
• 1 8 oz. package of Cream Cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon  vanilla extract
• 1 16 oz package of powdered sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350 degrees F and line your muffin pan with liners. In a medium bowl, add the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt & coffee grounds, mixing to combine.
2. In a large bowl, add the pumpkin, granulated sugar, brown sugar, and oil and blend.
3. Add eggs one at a time, beating well after each egg.
4. Add half of the flour mixture to the wet mixture and combine on low speed. Add the second half of the flour mixture and mix until just combined.
5. Fill the cupcake liners about three-quarters full.
6. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean about 18 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.
7. While the cupcakes are baking, make your frosting. Beat cream cheese, butter, vanilla extract, and cinnamon in a large bowl using a mixer. Gradually add powdered sugar, mixing to combine. I added the powdered sugar in 6 batches.
8. When the cupcakes are completely cool, top with the icing. This icing is really decadent so I didn’t put much on top of each cupcake. Sprinkle with cinnamon, if desired.

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