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
